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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 is used by extension for similarly textured curdled dishes that do not use soy products, such as almond tofu (almond jelly), tamago-dÅfu (egg), goma-dÅfu (sesame), or peanut tofu (Chinese è½è±çè±è luÃ²huÄshÄng dÃ²ufu and Okinawan jÄ«mÄmi-dÅfu ).