Tofu dishes are a globally loved category of cuisine, celebrated for their versatility, nutrition, and cultural diversity. Originating in Asia, tofu has become a staple in many regional diets. In China, famous dishes include Mapo Tofu, homestyle braised tofu, and tofu pudding (Douhua), each with unique textures and bold flavors. Japan offers delicate tofu dishes like Agedashi Tofu (deep-fried in broth), Hiyayakko (chilled tofu with toppings), and tofu miso soup. In Korea, spicy and savory options like Tofu with Kimchi and Sundubu-jjigae (soft tofu stew) are popular. Vietnam uses tofu in fried or stewed forms with fish sauce and herbs. In Thailand, tofu is often found in curries and soups to add body and absorb flavors. Southeast Asian countries like Indonesia and Malaysia use yellow tofu in coconut milk and spiced dishes. In India, tofu is sometimes used as a plant-based substitute for paneer in vegetarian curries. In Western countries, tofu has become common in vegetarian and health-conscious recipes, such as grilled tofu salad, tofu cheesecake, and scrambled tofu. Whether in traditional Asian home cooking or modern fusion cuisine, tofu’s high protein content, low fat, and ability to soak up flavor make it a beloved ingredient around the world.