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tofu (food) — Ingredient · Foodgeist
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tofu soy-based food used as a protein source
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About soy-based food used as a protein source
Aroma profile Derived from flavor compounds · verified measured labels + GNN ensemble predictions
0 ×56
odorless ×2
faint
no aroma
odor_active
fatty
Flavor compounds 60 compounds identified — FoodAtlas / FooDB verified
Molecular pairings Pairs well with — computed from shared flavor compounds
Miso
20 shared
Tofu, dried-frozen (koyadofu)
20 shared
Tofu, silken, light, firm
20 shared
Tofu, fried
20 shared
Tofu, fuyu, salted and fermented (with calcium sulphate)
20 shared
Tofu, silken, firm
20 shared
Tofu, silken, extra firm
20 shared
Source & License Imported 6/3/2026, 4:41:07 AM
Verification Multi-layer verified
Share Pinterest converts best for culinary content cdp-dg(18:0/18:3(9z,12z,15z))
cdp-dg(18:1(11z)/18:3(6z,9z,12z))
cdp-dg(18:0/20:0)
cdp-dg(18:1(9z)/20:1(11z))
cdp-dg(18:1(9z)/18:3(6z,9z,12z))
c18:1, n-9
+30 more
Highlighted compounds are flavor-active · click to view molecular profile
Based on shared molecular compounds · click to explore
Peer-Reviewed Optimal Ranges
Duration 7 min
Based on 3 papers
Temperature 55 °C
Based on 3 papers
Has Optimum Activity 6.1
Based on 2 papers
Is Stable 9
Based on 2 papers
What science says compound effect “It yielded fructose and glucose by hydrolyzing with acid or yeast β‐fructofuranosidase.”
fructopolysaccharide (asparagosin, fructan) → yields → fructose and glucose by hydrolyzing with acid or yeast β‐fructofuranosidase
technique parameter “The corn radicle invertase was found to be a β-fructofuranosidase with a K m of 0.006 M and a pH optimum of 4.6.”
corn radicle invertase → is → β-fructofuranosidase
technique parameter “An ion chromatographic method was developed for this purpose in which the sugar concentrations were measured using integrated amperometry.”
ion chromatographic method → is used for → determining concentrations of 1-kestose (GF(2)), nystose (GF(3)), and 1(F)-beta-fructofuranosylnystose (GF(4))
technique parameter “The size distribution of Tofu particles after the GDS experiments was affected by the physical properties of Tofu”
Gastric Digestion Simulator (GDS) → affects → Tofu particle size distribution
technique parameter “The GDS was successfully used to directly observe the disintegration process of Tofu (bean curd) as a typical solid food containing protein”
Gastric Digestion Simulator (GDS) → affects → Tofu particle disintegration
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