What Type of Bean Is Tofu? A Complete Guide to Its Origins and Making

December 19, 2025 •

4 min read

Tofu, a dietary staple in East Asia for over 2,000 years, is famously crafted from just one type of legume: the soybean. Much like how cheese is made from dairy milk, tofu production involves coagulating soy milk and pressing the resulting curds into firm white blocks.

Quick Summary

Tofu is a protein-rich food derived from soybeans, made by curdling soy milk and pressing it into various firm blocks. The process is similar to cheesemaking, using soybeans, water, and a coagulant like calcium sulfate or nigari. Tofu's texture and nutritional content vary based on the method used.

Key Points

Soybean Origin: Tofu is made exclusively from soybeans, a legume native to East Asia.
Cheesemaking Process: Tofu is produced by curdling soy milk with a coagulant and pressing the curds, similar to how dairy cheese is made.
Texture Variety: Different pressing times result in various textures, ranging from delicate silken tofu to dense, meaty extra-firm tofu.
Complete Protein: Tofu is a valuable source of complete plant-based protein, containing all nine essential amino acids.
Minimally Processed: While altered from its original form, tofu is considered a minimally processed food, not ultra-processed.
Versatile Uses: The mild flavor and adaptable texture of tofu allow it to be used in everything from smoothies and sauces to stir-fries and grilling.

The Core Ingredient: Decoding the Soybean

At the heart of every block of tofu is the humble soybean, scientifically known as Glycine max. This versatile legume, native to East Asia, is one of the world's most economically important beans. For thousands of years, soybeans have been a cornerstone of Asian cuisine, not only for tofu but also for other products like soy milk, soy sauce, and tempeh.

Unlike the green, immature edamame often enjoyed as a snack, the soybeans used for tofu are mature, beige, and dry. These mature beans contain high levels of protein and oil, making them ideal for processing into a complete protein source containing all nine essential amino acids. A block of tofu is dense with nutrients, including iron, calcium, and magnesium, making it a highly nutritious choice for plant-based diets.

The Art of Tofu Making: From Bean to Block

The process of making tofu, which has remained largely unchanged for centuries, is a testament to simple, effective food production. It begins with the preparation of soybeans and concludes with the formation of the final product. The key steps are:

Soaking: Dried soybeans are soaked in water for several hours or overnight to soften them, preparing them for the next stage.
Grinding: The soaked beans are ground with water into a thick slurry or paste.
Boiling: This slurry is boiled, which helps to deactivate enzymes and extract the proteins. The mixture is then strained to separate the soy milk from the fibrous pulp, known as okara.
Coagulation: A coagulant, such as nigari (magnesium chloride from seawater) or calcium sulfate (gypsum), is added to the warm soy milk. This causes the protein and oil to separate and curdle, much like how rennet curdles dairy milk for cheese. The choice of coagulant can slightly alter the final texture and taste.
Pressing: The resulting curds are transferred into a cloth-lined mold. Pressure is applied to remove excess water (whey) and press the curds into a solid block. The amount of pressure and time determines the final firmness of the tofu.

Exploring Tofu's Many Forms

The pressing process is what gives tofu its varying textures, from creamy silken to dense and chewy extra-firm. Each type of tofu has specific culinary applications based on its water content and structural integrity.

Silken Tofu: This variety is coagulated in its final package without being pressed. It has a high water content and a delicate, custard-like texture, making it ideal for pureeing into sauces, smoothies, or desserts.
Firm Tofu: This is a versatile option that is drained and lightly pressed. It holds its shape well enough for stir-frying or braising and can absorb marinades effectively.
Extra-Firm and Super-Firm Tofu: These are pressed for the longest time to remove the most water. They have a dense, meaty texture that holds up to grilling, baking, or pan-frying, resulting in a chewier, more substantial final product.

Comparison Table: Tofu Firmness


Feature	Silken Tofu	Firm Tofu	Extra-Firm Tofu
Water Content	Highest	Medium	Lowest
Texture	Smooth, delicate, custard-like	Holds shape, moderate moisture	Dense, meaty, holds shape firmly
Pressing Required	No, coagulated in package	Yes, lightly pressed	Yes, heavily pressed
Best For	Sauces, dips, smoothies, desserts, creamy soups	Stir-fries, braising, scrambling	Grilling, baking, frying for crispy results

Nutritional Benefits and Health Considerations

Beyond its versatility, tofu offers a host of nutritional benefits. It is a complete protein, a crucial component for those on a vegetarian or vegan diet. It is also low in calories and saturated fat, supporting heart health. Depending on the coagulant used, tofu can be an excellent source of calcium for stronger bones. The isoflavones present in soybeans have been studied for their potential to lower LDL cholesterol, reduce the risk of certain cancers, and alleviate menopausal symptoms.

However, it is important to note that while some studies point to potential benefits, others are mixed, and some individuals may have concerns regarding phytoestrogens or allergies. For most healthy individuals, a moderate daily intake of tofu is considered safe and beneficial. Its status as a minimally processed food makes it a far healthier choice than many ultra-processed meat alternatives.

Conclusion

In conclusion, the answer to "what type of bean is tofu?" is definitively the soybean. This nutrient-dense legume is transformed through a simple, age-old process of curdling and pressing into a wide variety of textures suitable for any meal. From silken puddings to extra-firm grilled steaks, tofu's ability to absorb flavor and provide a complete plant-based protein makes it a culinary and nutritional powerhouse. As global dietary habits shift toward more plant-based options, understanding the simple origins and processes behind tofu helps appreciate this versatile food even more. Learn more about the specific benefits of tofu and how it fits into a healthy diet from trusted sources like Healthline.

Frequently Asked Questions

The primary ingredient in tofu is soybeans, a type of legume. Dried soybeans are soaked, ground, and boiled to produce soy milk, which is then used to create the curd.

Tofu is a minimally processed food, not an ultra-processed food. Its production involves simple steps like soaking, cooking, and pressing, using only a few basic ingredients (soybeans, water, and a coagulant).

The primary difference lies in the water content and density. Silken tofu is unpressed and has a high water content and a smooth, delicate texture, while firm tofu is pressed to remove more water, giving it a solid, dense texture.

Common coagulants include calcium sulfate (gypsum) and nigari (magnesium chloride), which is derived from seawater. Some producers also use acids like citric acid.

Tofu has a very mild, neutral flavor on its own. This makes it an incredibly versatile ingredient that readily absorbs the flavors of marinades, spices, and sauces it is cooked with.

Tofu offers a range of health benefits, including a rich source of plant-based protein, and nutrients like iron and calcium. It is also low in calories and saturated fat, and contains isoflavones that may support heart and bone health.

While traditional tofu is made exclusively from soybeans, the technique of curdling and pressing milk can be applied to other legumes. However, the resulting product would not be traditional tofu and would have different characteristics.