Description
Soy milk set with nigari. 'Momen' tofu is pressed in cloth and firm; 'kinugoshi' is silken.
豆腐
とうふ
tōfu
Tofu
- All year round
Did you know?
It spread through Buddhist shojin cooking; in the Edo period the cookbook 'One Hundred Tofu Delicacies' was a bestseller.
Famous produce
- Kyoto yudofu (Nanzen-ji)
- Gokayama tofu (Toyama), firm enough to tie with rope
In the kitchen
- yudōfu
- hiyayakko
- miso-shiru
- agedashi dōfu
- mābō dōfu
Season
- Spring
- Summer
- Autumn
- Winter
Nutritional composition
per 100 g edible portion
73 kcal
- Protein 38%
- Fat 60%
- Carbohydrate 2%
| Energy | 73 kcal |
|---|---|
| Water | 85.9 g |
| Protein | 7 g |
| Fat | 4.9 g |
| Carbohydrate | 1.5 g |
| Dietary fibre | 1.1 g |
| Salt equivalent | 0 g |
| Sodium | 9 mg |
|---|---|
| Potassium | 110 mg |
| Calcium | 93 mg |
| Magnesium | 57 mg |
| Iron | 1.5 mg |
| Zinc | 0.6 mg |
| Iodine | 6 µg |
| Vitamin A (RAE) | 0 µg |
|---|---|
| Vitamin D | 0 µg |
| Vitamin E (α-tocopherol) | 0.2 mg |
| Vitamin K | 6 µg |
| Vitamin B1 | 0.09 mg |
| Vitamin B2 | 0.04 mg |
| Vitamin B12 | 0 µg |
| Folate | 12 µg |
| Vitamin C | 0 mg |
Source: Standard Tables of Food Composition in Japan, 8th ed., 2023 supplement (MEXT) · food no. 04032 · Tr = trace · — = no data
