Tofu (the Japanese "Romaji" spelling), also called doufu is often used in Chinese recipes or bean curd (the literal translation), is a food of Chinese origin, made by coagulating soy milk, and then pressing the resulting curds into blocks.
The making of tofu from soy milk is similar to the technique of making cheese from milk (fermentation).
Tofu production creates some edible by products. Food products are made from the protein-oil film, or "skin" which forms over the surface of boiling soy milk in an open shallow pan. The leftover solids from pressing soy milk is called okara.
This information is for educational purpose only. It is not intended to diagnose, treat, cure or prevent any disease. This information has not been evaluated by the Food and Drug Administration.