20 Most Frequently Asked Questions About Tofu (And Answers)
Introduction
Tofu might be over 2,000 years old, but it’s still one of the most misunderstood foods on the planet. Some swear by it as a protein-packed staple; others aren’t sure if it’s healthy, safe, or even edible without drowning it in sauce.
Cultural Note: Where Did Tofu Begin?
Most scholars trace tofu’s origins to the Han dynasty in China (c. 200 BCE), though its exact beginnings remain debated. Competing theories suggest it may have been an accidental discovery when sea salt naturally curdled soy milk, or influenced by Mongolian cheese-making techniques that used milk curdling as a model. From there, tofu spread to Japan by the 10th century, where it became central to temple cuisine, before reaching Korea, Vietnam, and beyond. Today, tofu is a global staple—adapted and reimagined in countless cultural kitchens.
If you’ve ever been tofu-curious but confused, you’re not alone. This guide answers the 20 most frequently asked questions about tofu with clear, science-backed insights—plus practical cooking tips to help you make tofu taste amazing.
The Top 20 Questions About Tofu
1. What Is Tofu Made From?
Soybeans, water, and a coagulant (often calcium sulfate/gypsum or magnesium chloride/nigari). Soy milk is curdled and pressed—similar to cheesemaking.
2. Is Tofu Healthy?
Yes. Tofu is a complete protein, rich in minerals like iron and calcium, low in saturated fat, and cholesterol-free.
👉 Note: Calcium levels vary depending on the coagulant—calcium-set tofu is especially high in calcium, while nigari-set tofu tends to be silkier and slightly higher in magnesium.
3. Does Tofu Contain Oestrogen?
Tofu contains phytoestrogens (isoflavones), which are selective oestrogen receptor modulators (SERMs). That means they bind differently than human oestrogen—sometimes blocking, sometimes weakly mimicking—depending on the tissue.
Human studies: Dozens of clinical trials show moderate tofu intake does not feminise men or significantly alter testosterone levels.
Women’s health: Some clinical trials have found small, measurable hormonal changes (such as modest shifts in menstrual cycle hormones), but these are considered not of physiological importance.
Animal studies: Early concerns came from rodent research, but rodents metabolise soy differently from humans.
4. Can Tofu Help with Weight Loss?
Yes. Tofu is protein-rich and low in calories, with high water content that helps you feel full without heaviness.
5. What Are the Different Types of Tofu?
Silken – Smooth, great for desserts and dressings
Soft – Scoopable, used in soups and braises
Firm – Versatile, for stir-fries and curries
Extra-Firm – Dense, for grilling or pan-frying
💡 Pro Tip: Freeze and thaw firm tofu for a spongy, meaty texture.
💡 Advanced Tip: Tear tofu by hand instead of cutting. This creates more rough edges and surface area, which means better crisping as moisture escapes—and more nooks for sauce to cling to.
6. How Do You Make Tofu Taste Good?
Think of tofu as a canvas:
Press to remove excess water
Season or marinate
Cook until golden and crisp
7. Does Tofu Need to Be Cooked?
Not always. Silken tofu is often eaten raw in salads or desserts. Cooking adds texture and flavour.
8. Can People with Soy Allergies Eat Tofu?
No. Tofu is made from soybeans and isn’t safe for people with soy allergies.
9. How Do You Get Tofu Crispy?
Press to remove moisture
Cut or tear into chunks
Toss in cornstarch or flour
Roast, air-fry, or pan-fry until golden
10. Is Tofu a Complete Protein?
Yes. Tofu contains all nine essential amino acids.
11. Can You Freeze Tofu?
Yes (except silken). Freezing changes the texture, making tofu chewier and better at soaking up sauces.
12. Is Tofu Better for the Environment Than Meat?
Generally, yes—especially compared to beef.
Producing tofu can use up to 93% less water and generate up to 96% fewer greenhouse gases, though figures vary depending on farming and processing methods.
Nearly 80% of the world’s soy is grown for animal feed, not human food. Choosing tofu instead of meat reduces pressure on that system and compounds the environmental benefit.
Much of this animal-feed soy drives deforestation in regions like the Amazon, making tofu an even stronger climate-friendly choice.
13. Is Tofu Considered Processed?
It’s minimally processed—like yoghurt or cheese—with most nutrients intact.
14. Is Tofu Safe for Kids?
Yes. Tofu is soft, easy to chew, and packed with protein, calcium, and iron—great for growing bodies.
15. Can You Eat Tofu Every Day?
Yes. Moderate daily servings (1–2) are safe and healthy as part of a varied diet.
16. What Dishes Can You Make with Tofu?
Stir-fries
Buddha bowls
Soups and curries
Burgers and wraps
Desserts (cheesecake, mousse)
17. What’s the Difference Between Organic and Non-Organic Tofu?
Organic tofu is made from non-GMO soybeans grown without synthetic pesticides.
18. Is Tofu Only for Vegans?
Not at all. Tofu is enjoyed globally across Asian cuisines by omnivores, flexitarians, and vegans alike.
19. What Are the Biggest Myths About Tofu?
🚫 “Tofu is bland.” → Only if you don’t season it.
🚫 “It messes with hormones.” → Human studies show moderate intake is safe.
🚫 “It’s just for vegans.” → Tofu is a staple in many traditional meat-eating cultures.
20. What’s the Best Way to Enjoy Tofu?
However, you like! Grill it, crisp it, blend it into creamy sauces, or bake it into something new.
🌟 Final Takeaway
Tofu isn’t just a substitute—it’s a centuries-old staple that nourishes both people and planet. Whether you’re vegan, flexitarian, or simply curious, tofu offers something powerful: health, flavour, and sustainability on your plate.
Every block is a blank canvas. Experiment boldly, and let tofu become your own signature ingredient. 🌱✨
