Tofu, or dòufu, is a soft, versatile food made by coagulating soy milk and pressing the resulting curds into blocks. The character 豆 (dòu) means 'bean'—specifically soybean—and 腐 (fǔ) means 'fermented' or 'curdled'; together, they literally convey 'fermented/curdled bean product'. Though historically linked to fermentation, modern tofu is not fermented but rather coagulated using agents like calcium sulfate or magnesium chloride.

Tofu is a staple in Chinese cuisine and widely used across East and Southeast Asia. It absorbs flavors well and appears in soups, stir-fries, braises, and cold dishes. It comes in varying textures—soft (嫩豆腐), firm (老豆腐), and dried or smoked varieties. Nutritionally rich in plant-based protein and calcium, it’s especially valued in vegetarian and Buddhist diets. Its neutral taste and tender texture make it both accessible to beginners and endlessly adaptable for cooks.