page_title: Tofu
section_title: Extra soft
hierarchical_section_title: Tofu / Varieties / Unpressed fresh / Extra soft
caption_attribution_description: English: Sun-dubu (extra soft tofu) 한국어: 순두부
context_page_description: Tofu, also known as bean curd, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be silken, soft, firm, or extra firm. Beyond these broad categories, there are many varieties of tofu. It has a subtle flavor, so it can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish and its flavors, and due to its spongy texture it absorbs flavors well. It is most often treated as a meat substitute. It is a traditional component of East Asian and Southeast Asian cuisines, and has been consumed in China for over 2,000 years.
  Nutritionally, tofu is low in calories, while containing a relatively large amount of protein. It is high in iron, and can have a high calcium or magnesium content depending on the coagulants used in manufacturing.
context_section_description: Unpressed bittern-gelled soft tofu is called sun-dubu (순두부; "mild tofu") in Korean. Soy milk is mixed with seawater, or saline water made with sea salt, so that it curdles. The curds remain loose and soft. Freshly made sun-dubu is eaten boiled with little or no seasoning. Manufactured sundubu is usually sold in tubes. It is also the main ingredient in sundubu-jjigae (순두부찌개; "soft tofu stew").
  Although the word sun in sun-dubu doesn't have a Sino-Korean origin, sun-dubu is often translated into Chinese and Japanese using the Chinese character 純, whose Korean pronunciation is sun and the meaning is "pure". Thus in China, sun-dubu is called chún dòufu (純豆腐; "pure tofu"), and in Japan, it is called jun-tōfu (純豆腐) or sundubu (スンドゥブ).
caption: Sun-dubu (extra soft tofu)
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