Japanese Tofu (2024)

Tofu is made of curdled soy milk, pressed into blocks in a process similar to making cheese. It is a good source of protein and a staple of Japanese cuisine. Tofu is an especially important ingredient in vegetarian Buddhist temple cuisine (shojin ryori). On its own, fresh tofu has a delicate taste. It is a versatile food that can be used in a variety of sweet and savory dishes.

Some of the most popular tofu products and dishes are as follows:

Tofu products

  • Japanese Tofu (1)

    Soft tofu

    Soft (or silken) tofu is fresh tofu with a smooth, custard-like consistency. It is often eaten cold as hiyayakko or may be added to sauces and stews such as mabodofu.

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    Firm tofu

    Firm tofu is also fresh tofu, but it has a much sturdier texture than soft tofu. As a result, it stands up better to cooking.

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    Deep fried tofu (aburaage and atsuage)

    There are several varieties of deep fried tofu common to Japanese cuisine: aburaage are thin sheets of tofu which have been fried until light and airy. They can then be used as pouches and stuffed with various fillings (as in inarizushi) or sliced and used as a garnish (as in miso soup or kitsune udon). A thicker variety, known as atsuage, is like regular tofu with a fried skin. It can be served alone, seasoned with a sauce, or used in soups and stews.

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    Freeze dried tofu (Koyadofu)

    Koyadofu is freeze dried tofu that is named after Mount Koya where it is a local specialty and served at the Buddhist temples. It has a light, spongy texture that soaks up whatever sauce or soup it is placed in. Koyadofu is a common dish in vegetarian temple cuisine (shojin ryori).

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    Fermented tofu (tofuyo)

    Tofuyo is an Okinawan dish, made of fermented tofu soaked in malted rice and awamori liquor. It has a powerful and pungent flavor, often compared to strong cheese because of its similar taste and texture. Tofuyo can be found at Okinawan restaurants and is served in very small portions usually accompanying alcoholic drinks.

Popular tofu dishes

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    Hiyayakko

    Hiyayakko is fresh, chilled tofu (usually soft tofu) commonly garnished with grated ginger, shaved bonito flakes (katsuobushi) and green onions, and seasoned with soy sauce. Pour a little bit of soy sauce over the tofu if it did not come already seasoned.

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    Yudofu

    Yudofu are tofu pieces boiled in a clear, mild soup and dipped into soy sauce or ponzu (lemon-flavored soy sauce) before being eaten. Yudofu is a Kyoto specialty and commonly served during the colder seasons.

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    Miso soup

    Miso soup is made by dissolving miso paste in dish stock (dashi) and typically served alongside a bowl of cooked rice. Common additions include wakame seaweed, small pieces of tofu and sliced aburaage, but countless other ingredients can be used, as well.

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    Agedashidofu

    Agedashidofu is made of lightly breaded tofu which is deep fried and served hot in a soy sauce broth and commonly garnished with green onions or grated daikon. Agedashidofu can be found in a variety of restaurants and is a common izakaya dish.

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    Mabodofu

    Mabodofu is the Japanese adaptation of a popular Szechuan dish that was brought to Japan by Chen Kenmin, father of Iron Chef Chen Kenichi. It features tofu pieces in a spicy sauce flavored with fermented black beans, minced pork and red chili. It is a menu item of virtually every Chinese restaurant in Japan, but is also commonly found at ramen shops, family restaurants and izakaya.

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    Hot pot (nabe)

    Tofu is a common ingredient in hot pot (nabe) dishes such as chanko nabe (the traditional diet of sumo wrestlers) and shabu shabu. Hot pot dishes are mainly served in winter.

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    Inarizushi

    Inarizushi is a simple and inexpensive type of sushi, made of seasoned aburaage pouches stuffed with sushi rice. Inarizushi are commonly sold at sushi restaurants, supermarkets and convenience stores.

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    Kitsune Udon

    Kitsune Udon ("fox udon") is an udon noodle dish that features sweetened pieces of deep fried tofu as topping. The name comes from the belief that deep fried tofu is a favorite food of foxes.

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Japanese Tofu (2024)

FAQs

What is the tofu rule? ›

No one cares about unblocking a task as much as the person doing it. That's why it's important for that person to follow the Take Ownership and Follow Up (TOFU) principle. That means taking ownership of the task and chasing the people you are waiting on until it gets done.

Is Japanese tofu healthy? ›

As a high-protein, low-fat health food, tofu is gaining popularity the world over. Tofu, which is made from soybeans, diffused widely among the general public from as early as Japan's Edo period (1603-1867), and was an important source of protein at that time.

Why do Japanese eat so much tofu? ›

It is a good source of protein and a staple of Japanese cuisine. Tofu is an especially important ingredient in vegetarian Buddhist temple cuisine (shojin ryori). On its own, fresh tofu has a delicate taste. It is a versatile food that can be used in a variety of sweet and savory dishes.

Why do Asians eat a lot of tofu? ›

Some scholars believe tofu arrived in Vietnam during the 10th and 11th centuries. It spread to other parts of Southeast Asia as well. This probably coincided with the spread of Buddhism as it is an important source of protein in the vegetarian diet of East Asian Buddhism.

Is there a downside to eating tofu? ›

Contains antinutrients

Like most plant foods, tofu contains several antinutrients. These compounds are naturally found in plant foods and lower your body's ability to absorb nutrients from food ( 6 ).

What not to eat with tofu? ›

What to not serve with tofu? According to studies, a high volume consumption of tofu and spinach together can increase your risk of kidney stones. Tofu and spinach contain calcium and oxalic acid respectively and the combined can form kidney stones.

Is it okay to eat tofu every day? ›

Similarly, the American Cancer Society sees no dangers from eating soy. "For the vast majority of people, it should be reasonable to incorporate tofu in their daily diet without any issues," Sun said. He and his family eat "probably three servings per week," Sun said.

Is tofu anti-inflammatory? ›

Tofu contains several anti-inflammatory, antioxidant phyto-chemicals making it a great addition to an anti-inflammatory diet. What is this? Tofu is also a good source of 'complete' plant protein, meaning that it has a well-balanced amino acid profile. It's also one of the most well-known plant-based sources of iron.

How much tofu do Japanese eat per day? ›

While most eat one to one-half servings per day, other surveys show “the upper range among older Japanese – who would be expected to eat a more traditional diet – is about three servings,” blogs dietitian Ginny Kisch Messina at www.theveganrd.com.

Is eating a block of tofu too much? ›

Keep in mind that an average tofu block consists of about 340 grams, so you'll want to have about half a block per week to fall within approved standards. The main draw to consuming bean curd is that it's a complete protein ― which is no small thing.

Which country eats the most tofu? ›

Japan is the largest consumer of Tofu as the hub for the largest number of manufacturers and easy availability. China is the key market with a high density of manufacturers and holds the major share in the global Tofu market.

Why do Buddhists eat tofu? ›

An important source of protein for monks

For the monks, who must abstain from meat, tofu is an important source of protein.

Why shouldn't you eat soy every day? ›

However, some worry about soy's potential downsides, including its GMO content, possible estrogen-like effects, and long-term influence on growth, digestion, sexual maturation, thyroid health, and breast cancer risk. Currently, few of these concerns are backed by strong science. However, more research is needed.

Do people who eat tofu live longer? ›

A study found that men and women who ate the most fermented soy (such as miso, tofu and tempeh) had a 10% lower chance of dying early — from all causes — than those who rarely ate these foods.

Does soy raise estrogen levels? ›

Not enough evidence exists to suggest a link between soy consumption and hormone changes in the body such as increased serum estrogen, breast cancer risk, thyroid hormone imbalances, and infertility.

What is the tofu analogy? ›

We're talking about top-of-the-funnel (TOFU), the initial stage of a powerful lead management strategy known as marketing and sales funnels. Marketers and brands adore conversion funnels as they are proven to boost business profits through a process known as conversion optimization.

What is the tofu approach? ›

Top of the Funnel (TOFU)

At this stage in the funnel, you probably have a significant amount of leads. And, frankly, a majority of those leads aren't going to buy from you. They know they have a potential problem, but they're not quite sure how to solve it, so they're doing their research.

What is the tofu equation? ›

“The Tofu Equation” is another name of “indeterminate equation” which could have more than one answer because of its variable and interdependency of Unknown.

Is a block of tofu a day too much? ›

Keep in mind that an average tofu block consists of about 340 grams, so you'll want to have about half a block per week to fall within approved standards. The main draw to consuming bean curd is that it's a complete protein ― which is no small thing.

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