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Tofu is made by coagulating soy milk and pressing the resulting curds. Although pre-made soy milk may be used, some tofu producers begin by making their own soy milk, which is produced by soaking, grinding, boiling and straining dried (or, less commonly, fresh) soybeans.
The term tofu by extension can be used in similarly textured curdled dishes that do not use soy products at all, such as almond tofu (almond jelly), tamago-dÅfu (ja) (egg), goma-dÅfu (ja) (sesame), or peanut tofu (Chinese è½è±çè±è luohuÄshÄng luÃ²huÄshÄng doufu DÃ²ufu and-okinawan (jÄ«mÄmi)). dÅfu jaofu has very little flavor or smell on its own. Consequently, tofu can be prepared either in savory or sweet dishes, acting as a bland background for presenting the flavors of the other ingredients used. As a method of flavoring it is often marinated in soy sauce, chilis, sesame oil, etc.