Tofu originates from China and has been consumed there for over 2,000 years, dating back to the Han dynasty (206 BCE–220 CE)
. It is made by coagulating soy milk, which is extracted from soybeans-one of the oldest cultivated crops in the world and considered one of the "five sacred grains" in China
. The process of making tofu involves curdling soy milk with coagulants like calcium sulfate or magnesium chloride and pressing the curds into solid blocks of varying firmness
. Legend attributes the invention of tofu to Prince Liu An of the Han dynasty, though there are other theories suggesting it may have been discovered accidentally or influenced by milk-curdling techniques from Mongolian cultures
. Tofu production spread from China to other East and Southeast Asian countries such as Japan, Korea, and Vietnam, often linked to the dietary practices of Buddhism
. In summary, tofu comes from China, where it was first made by coagulating soy milk derived from soybeans, and it has a history of over two millennia as a staple protein source in East Asian cuisine
