豆腐

Tofu is a food made from soybeans, typically prepared by curdling fresh soy milk, pressing it into a solid block, and then cooling it. It is a staple in many East Asian cuisines and is known for its mild flavor and versatility in cooking.

The character 豆 (dòu) means 'soybean,' while 腐 (fǔ) literally means 'rotten' or 'fermented.' Together, they form the term 'fermented bean curd,' which reflects the traditional method of making tofu using fermentation, although modern methods may differ.

Tofu is widely used in Chinese, Japanese, and Korean dishes. It can be soft, firm, or extra firm, and is often used in stir-fries, soups, and stews. It is also a popular source of plant-based protein and is valued for its nutritional benefits.