A curd made from soybeans, with a pressed texture reminiscent of cottage cheese. Tofu is made like cheese by coagulation of soymilk — using calcium sulfate, magnesium chloride (nigari), or glucono-delta-lactone — and draining of the curd. A good source of protein and B vitamins, it is available in firm, soft, and silken forms with different uses: firm tofu is cubed and cooked or added to dishes, while softer forms substitute for sour cream or yoghurt. Because its high moisture and neutral pH support bacterial growth, tofu requires pasteurization, hygienic packing, and strict refrigeration.