Definition of tofu

The word "tofu" originated in China more than a thousand years ago. In China, the soybean has been cultivated for thousands of years, and it has been used for various purposes, including food, medicine, and cosmetics. The Chinese term for tofu is "dòu jiāng" (豆腐), which literally translates to "soybean curd." The word "dòu" (豆) refers to soybeans, and "jiāng" (腐) refers to the curing or spoiling process that turns pasteurized soybean milk into solid tofu. The term "tofu" is a Japanese word that comes from "腐乳" (豆腐), which is the Japanese translation of "dòu jiāng." The Japanese term derives from a combination of two Chinese characters: "tǔ" (腐), which means "rotten," and "niú" (乳), which means "milk" or "breast." This name may seem strange because tofu is not actually rotten, but the term "tofu" has been used for centuries to refer to soybean curds, and it has become a common and widely accepted name for this popular vegetarian food product. In fact, the term "tofu" has now been incorporated into many other languages, including English, as a familiar and accurate description of this delicious and healthy food.