When it comes to tofu, it is manufactured in the process using just like cheese making. In this, inside the water ground soybeans are cooked and then strained for the soymilk creation. Along with a coagulant or simple salt or acid, that liquid is combined, which separates soy milk mainly into curds. The pressing of curds is done for the tofu creations. Whether someone is interested in health reasons in eating tofu, as a way for eating meat less or as a standalone ingredient appreciate it instead of being a meat replacement. There is a need to learn more related tofu as it can be also used as seafood tofu.

Benefits
⦁ Manages weight- The diets of soy-based low-calorie usually offer a beneficial effect on the blood lipids and weight reduction.
⦁ Prevents osteoporosis- In the body, the calcium lack can result chiefly in osteoporosis, particularly in old age. The entire process slows down with its consumption by keeping the bones strong.

Consider when buying
Usually, look for fresh-smelling and white tofu as sour odor or discoloration means that it has undergone fluctuations of temperature or too long has been on the shelf. Meanwhile, cartons of shelf-stable tofu have longer shelf lives and are manufactured with GM soybeans.

Conclusion
It can be concluded that tofu has been in global cuisines as a usual ingredient. It is also referred to as bean curd, which is being prepared through the pressing coagulation chiefly soy milk into white blocks as flat.