Which Country Consumes the Most Tofu?

November 24, 2025 •

4 min read

According to market research reports, the Asia-Pacific region, which includes China, accounts for a significant share of the global tofu market. The answer to what country consumes the most tofu lies in this region, with China emerging as the largest consumer of the soy-based product. The nation's long history with tofu, dating back over two millennia, has cemented its place as a dietary staple.

Quick Summary

This article examines the global leaders in tofu consumption, focusing on China's dominance and the culinary significance in countries like Japan and South Korea. It explores the reasons behind high consumption rates in Asia, contrasting them with rising trends in Western markets. The discussion highlights cultural heritage, affordability, health benefits, and evolving consumer habits.

Key Points

China is the Largest Consumer: China consumes the most tofu globally, a position influenced by its large population and tofu's 2,000-year history within Chinese cuisine.
Asia-Pacific Dominates the Market: The Asia-Pacific region holds the majority share of the global tofu market, with China, Japan, South Korea, and Indonesia as major consumers.
Cultural Roots in Asia: Tofu is deeply embedded in the culinary traditions of East and Southeast Asia, often featured as an affordable, high-protein staple in home cooking and temple cuisines.
Western Consumption is Growing Rapidly: Europe and North America are experiencing rapid growth in tofu consumption, fueled by increasing health consciousness, environmental concerns, and the rise of vegan and flexitarian diets.
Versatile Plant-Based Protein: Tofu's low-fat, high-protein profile and versatility in cooking, from soups and stir-fries to desserts, make it a popular meat alternative worldwide.

China: The Birthplace and Largest Consumer

China is not only the birthplace of tofu but also the largest consumer of tofu and its related products globally. The history of tofu in China traces back to the Han Dynasty (206 BC–220 AD), with legends attributing its accidental discovery to Prince Liu An. Tofu's long history has integrated it deeply into Chinese culinary and cultural practices. Historically, its affordability and high protein content made it a dietary cornerstone for common people.

Today, tofu is a versatile ingredient used in countless Chinese dishes, from savory stir-fries and spicy braises to light soups and street foods. Its cultural significance extends beyond just a food item; during imperial times, uncorrupt officials were sometimes called "doufu guan" (tofu officials), symbolizing modesty and simplicity due to their humble diet. The Chinese government also encourages domestic soybean production to meet demand and ensure food security, further solidifying tofu's market position.

Leading Tofu-Consuming Countries in Asia

While China leads in overall volume, other Asian countries also have very high per-capita consumption and distinct tofu traditions.

Japan

Japan is another major consumer with a deeply ingrained tofu culture. Tofu was introduced to Japan by Buddhist monks and became a vital part of vegetarian temple cuisine (shōjin ryōri). The Japanese diet features tofu in many forms, including the cold, refreshing hiyayakko, simmered yudofu, and the fried tofu pouches known as abura-age. The country boasts high per-capita consumption, although consumption rates are reportedly declining among younger generations due to westernized diets. The diverse textures, from silken (kinu) to firm (momen), showcase Japan's refined tofu artistry.

South Korea

In South Korea, tofu, known as dubu, is a traditional protein source featuring in many staple dishes. It is a fundamental component in stews like sundubu jjigae (soft tofu stew) and popular side dishes like dubu jorim (spicy braised tofu). Celebrities and health-conscious individuals have popularized its use in weight-loss diets due to its high protein and low-calorie content.

Indonesia

As a significant soy food market, Indonesia has a rich culinary heritage centered around soy products, including tofu (tahu). The country boasts its own variety of preparations, such as tahu goreng (fried tofu) and tahu isi (stuffed tofu). The tofu industry in Indonesia is a mix of small and medium-scale producers, contributing to a diverse market.

The Rise of Tofu in Western Markets

Outside of Asia, tofu consumption is growing rapidly, driven by different factors.

Europe

European countries, including Germany, the UK, and France, have seen a significant increase in tofu consumption, propelled by the rising popularity of vegan, vegetarian, and flexitarian diets. Government initiatives and growing environmental consciousness also encourage consumers to choose sustainable, plant-based protein sources like tofu. The European market, while smaller in volume than Asia, is one of the fastest-growing globally.

North America

North America, led by the US and Canada, represents the second-largest tofu market globally. Increasing health awareness, a growing vegan population, and a strong retail network have fueled its expansion. Tofu is increasingly featured in mainstream restaurants and supermarkets, with many pre-seasoned and convenient products available to attract a wider consumer base.

Comparison Table: Drivers of Tofu Consumption


Factor	Asia-Pacific (Especially China, Japan, Korea)	Western Markets (Europe, North America)
Cultural Roots	Deeply embedded, centuries-old staple; historical traditions.	Relatively new; adopted more recently with health and environmental movements.
Affordability	Traditionally a cheap, accessible protein source for all economic levels.	Often marketed as a specialized, premium product, though prices are competitive.
Primary Driver	Cultural heritage, traditional cooking, high population density.	Health-consciousness, environmental concerns, and growing plant-based diets.
Product Availability	Widespread availability in wet markets, specialist stores, and supermarkets.	Strong presence in supermarkets and hypermarkets, growing online sales.
Government Role	Supportive policies for domestic soybean production and plant-based foods.	Promotion of sustainable eating and plant-based protein through initiatives.

The Future of Tofu Consumption

The market for tofu is projected to continue its upward trajectory globally. In the Asia-Pacific region, despite some shifts in dietary habits, tofu remains a culturally significant and widely consumed food, with strong market dominance. Market expansion will be supported by product innovation, such as new flavors and ready-to-eat options. In Western markets, the growth of veganism, flexitarianism, and rising health and environmental awareness will continue to boost demand. The versatility of tofu as a plant-based protein, combined with increased availability and innovative preparations, ensures its place in kitchens worldwide. For those interested in sustainable eating, resources like the International Vegetarian Union provide historical context and highlight tofu's role in global food history, reinforcing its value beyond a culinary ingredient.

Conclusion

In conclusion, China consumes the most tofu in sheer volume, a reflection of its deep cultural roots and massive population. However, tofu is a staple across much of East and Southeast Asia, including Japan, South Korea, and Indonesia, where it is consumed with regional variations and high per-capita rates. While Western markets have historically consumed less, they are now experiencing rapid growth, driven by shifting dietary trends towards plant-based and health-conscious eating. The future of tofu consumption appears robust, with its traditional significance in Asia and its newfound popularity in the West solidifying its status as a global, sustainable protein source.

Frequently Asked Questions

While many Asian countries produce soybeans, major exporters that supply the global tofu industry include the United States and Brazil. China and Japan also have domestic production but rely heavily on imports to meet their high consumption demands.

Tofu is highly popular in both regions, with deep historical and culinary roots. East Asian countries like China, Japan, and Korea are major consumers, as are Southeast Asian nations like Indonesia, Malaysia, and the Philippines, all with their own unique tofu traditions.

In Asia, tofu is a long-standing culinary staple integrated into traditional dishes and valued for its affordability. In Western countries, its popularity is more recent and driven primarily by trends toward healthier eating and plant-based diets.

Key drivers include rising consumer awareness of health benefits, growing vegan and vegetarian populations, increasing environmental concerns about meat production, and innovative, convenient tofu products.

Tofu production requires significantly less land and water compared to animal protein sources and has a much lower carbon footprint, making it an environmentally friendly and sustainable food choice.

Yes, Japan celebrates 'Tofu Day' on October 2nd. The date is chosen because the number two in Japanese can be read as 'to' and 'fu'.

Tofu's popularity in the West grew in the mid-20th century with the rise of interest in vegetarianism and plant-based diets. It was popularized by books like The Book of Tofu (1975) and its availability has expanded significantly since then.