Abstract: Tofu is a soybean-protein-gel. The formation of tofu gel is affected by many factors, such as the material of the tofu, the processing conditions and coagulant used, which are reviewed in this paper. In order to provide the theory for the large scale- production of the tofu, the trend of processing research on tofu gel is reviewed.

Key words: tofu, soybean, processing condition, coagulant, gel