Tofu - Global Industry Market Analysis Report 2020-2031

Tofu is a traditional soy product made from soybeans as the main raw material through a series of processing. It has a long history in China and is known as plant meat. It has a delicate taste and rich nutrition. It is deeply loved by people and its influence is also expanding globally.

The production process of tofu is relatively complicated but full of wisdom. First of all, high-quality soybeans should be selected and soaked in water to allow the soybeans to fully absorb water. This process generally takes several hours. The soaking time varies depending on the season and soybean variety. The soaked soybeans are ground into fine soy milk. The grinding process has certain requirements for grinding equipment and strength to ensure the uniformity and fineness of the soy milk. Then boil the soy milk and heat it to boiling. Boiling the soy milk can not only remove the odor in the soy milk, but also denature the protein in it, preparing for subsequent coagulation. The cooked soy milk needs to be brined, which is a key step in making tofu. Commonly used coagulants include gypsum, brine, gluconolactone, etc. Different coagulants can make tofu present different textures and flavors. For example, tofu made with gypsum is softer and more suitable for soup; tofu made with brine is more mellow and has a strong bean flavor, and is often used for cooking methods such as frying, stir-frying, and deep-frying. After the brine is added, the protein in the soy milk gradually condenses into a gel, and then it is pressed to squeeze out excess water, and finally forms the tofu we often see.

From the perspective of nutritional ingredients, tofu is rich in plant protein, and its protein content is equivalent to that of meat. It also contains a variety of essential amino acids for the human body, and is a high-quality protein source for vegetarians. At the same time, tofu also contains a certain amount of minerals such as calcium, iron, and phosphorus, as well as vitamins such as vitamin B1 and vitamin B2, which help maintain the normal physiological functions of the human body. In addition, the soy isoflavones in tofu have antioxidant and cholesterol-lowering effects, which are very beneficial to human health.

There are many types of tofu. According to the texture, it can be divided into tender tofu and old tofu. Tender tofu, also known as southern tofu, has a soft and tender texture, a high water content, and a delicate taste. It is suitable for cold salad, tofu brain, and some light soups. Old tofu, also known as northern tofu, has a relatively hard texture, low water content, and a certain toughness. It is more suitable for cooking methods such as frying, stir-frying, and braising. It can withstand greater cooking force and is not easy to break. In addition to these two common tofu, there is also lactone tofu, which is made with gluconolactone as a coagulant. It has the characteristics of long shelf life, tender taste, and not easy to break. It is often used to make desserts and some delicate dishes. In addition, there is frozen tofu. After freezing fresh tofu, the water inside the tofu freezes and expands, forming many small holes. These small holes still exist after thawing, making the frozen tofu have a unique sponge-like structure that can absorb a lot of soup. It has a unique flavor in hot pot, stewing and other cooking.

In terms of cooking, tofu is extremely plastic and can make a variety of delicacies. In Chinese cuisine, Mapo tofu is a classic Sichuan dish. The spicy and fresh taste is matched with soft and tender tofu, which greatly increases appetite. It is made of tofu as the main ingredient, with pepper, chili, minced meat and other seasonings added, and is made through frying, stewing and other processes. The finished dish has a bright red color and a spicy and smooth taste. Crucian carp tofu soup is a nutritious soup. After frying the crucian carp until both sides are golden, it is stewed with tofu. The soup is milky and rich. The tofu absorbs the deliciousness of the crucian carp and tastes very delicious. It has the effect of nourishing the body. In Japan, tofu is also widely used in various dishes, such as Japanese tofu pot, where tofu is stewed with shrimp, mushrooms and other ingredients, and then added with special Japanese sauce. The taste is light and delicious, reflecting the characteristics of Japanese cuisine that pursues the original flavor of ingredients. In addition, tofu can also be made into innovative delicacies such as tofu meatballs and tofu burgers to meet the taste needs of different groups of people.

Tofu is not only a delicacy, but also has profound cultural significance. In China, tofu culture has a long history, and it is closely linked to China's agricultural civilization and food culture. The inheritance of tofu making technology reflects the wisdom and creativity of the Chinese working people. Tofu is often used as an important ingredient in traditional festivals and celebrations. For example, during the Spring Festival, some places will prepare tofu dishes, which symbolize good luck and good fortune. With the deepening of cultural exchanges, tofu has gradually spread to the world and become a unique landscape on international tables, showing the charm of traditional Chinese food culture to the world.

Report Scope

This report aims to deliver a thorough analysis of the global market for Tofu, offering both quantitative and qualitative insights to assist readers in formulating business growth strategies, evaluating the competitive landscape, understanding their current market position, and making well-informed decisions regarding Tofu.

The report is enriched with qualitative evaluations, including market drivers, challenges, Porter’s Five Forces, regulatory frameworks, consumer preferences, and ESG (Environmental, Social, and Governance) factors.

The report provides detailed classification of Tofu, such as type, etc.; detailed examples of Tofu applications, such as application one, etc., and provides comprehensive historical (2020-2025) and forecast (2026-2031) market size data.

The report provides detailed classification of Tofu, such as Firm Tofu, Soft Tofu, Others, etc.; detailed examples of Tofu applications, such as Dealer/Retailer, Supermarkets and Hypermarkets, Direct Selling, etc., and provides comprehensive historical (2020-2025) and forecast (2026-2031) market size data.

The report covers key global regions—North America, Europe, Asia-Pacific, Latin America, and the Middle East & Africa—providing granular, country-specific insights for major markets such as the United States, China, Germany, and Brazil.

The report deeply explores the competitive landscape of Tofu products, details the sales, revenue, and regional layout of some of the world's leading manufacturers, and provides in-depth company profiles and contact details.

The report contains a comprehensive industry chain analysis covering raw materials, downstream customers and sales channels.

Core Chapters

Chapter One: Introduces the study scope of this report, market status, market drivers, challenges, porters five forces analysis, regulatory policy, consumer preference, market attractiveness and ESG analysis.
Chapter Two: market segments by Type, covering the market size and development potential of each market segment, to help readers find the blue ocean market in different market segments.
Chapter Three: Tofu market sales and revenue in regional level and country level. It provides a quantitative analysis of the market size and development potential of each region and its main countries and introduces the market development, future development prospects, market space, and production of each country in the world.
Chapter Four: Provides the analysis of various market segments by Application, covering the market size and development potential of each market segment, to help readers find the blue ocean market in different downstream markets.
Chapter Five: Detailed analysis of Tofu manufacturers competitive landscape, price, sales, revenue, market share, footprint, merger, and acquisition information, etc.
Chapter Six: Provides profiles of leading manufacturers, introducing the basic situation of the main companies in the market in detail, including product sales, revenue, price, gross margin, product introduction.
Chapter Seven: Analysis of industrial chain, key raw materials, customers and sales channel.
Chapter Eight: Key Takeaways and Final Conclusions
Chapter Nine: Methodology and Sources. Show more