Tofu, (Japanese: tōfu), (Chinese: doufu) or bean curd, is a food of Chinese origin made by coagulating soy milk, and then pressing the resulting curds into blocks. There are many different varieties of tofu, including fresh tofu and tofu that has been processed in some way. Tofu has very little flavour or smell on its own, so it can be used either in savoury or sweet dishes, and is often seasoned or marinated to suit the dish.
The production of tofu from soy milk is similar to the production of cheese from milk, although some tofu is made by processing non soy products, such as almonds or black beans. The byproduct of the process is soy pulp (also called okara in Japanese).
Tofu is often used in vegetarian and vegan cookery.