Tofu
Plant derivative◎ Good year-round
Used in 6 of 45 cuisines (13%)
A blank canvas whispering for your boldest flavors.
Silken and subtle, tofu boasts a delicate flavor that absorbs seasoning beautifully, offering a satisfying texture that ranges from velvety to firm. Its versatility makes it a beloved staple in plant-based cooking.
Where it comes from
Tofu originated in ancient China, where it was celebrated as a nutritious source of protein, spreading across Asia and taking on various regional adaptations throughout the centuries.
In the kitchen
Often marinated, grilled, or stir-fried, tofu enriches savory dishes with protein while also serving as a blank canvas for flavors, making it essential in vegetarian and vegan cooking.
Nutrition (per 100g)
76kcalCal
8.0gProtein
4.0gFat
1.9gCarbs
0.0gFiber
Values are AI-estimated, not from a laboratory database
Pairs well with
Soy Sauce
Marinate tofu in soy sauce for depth. The salty umami seeps in, transforming bland into bold with just a short soak.
Ginger
Stir-fry tofu with ginger. The heat releases ginger's zing, cutting through tofu's mildness and adding warmth.
scallions
Add scallions at the end of cooking. Their fresh bite lifts tofu's soft texture, adding a crisp contrast.
Dashi
Simmer tofu gently in dashi. The broth seeps in, making tofu tender and subtly savory.
Bonito Flakes
Sprinkle on hot tofu. Heat wilts the flakes, releasing smoky, savory notes that lift the blandness of tofu.
Welsh onion
Sauté together gently. The soft, neutral tofu absorbs the onion's zest, creating a harmonious, delicate dish.
Wakame
Silken tofu's creamy texture balances wakame's briny chew. Add tofu near the end to keep it tender.
