2 syllables: To, fu. Stress on To.
TOH-foo
/ˈtoʊfu/
Tofu is pronounced TOH-foo (/ˈtoʊfu/). It has two syllables (To-fu), with the stress on "To". Tofu is a soft, bland-curdled block made from coagulated soy milk, pressed into a firm or silken cake. It’s a staple in many cuisines, valued for its neutral flavor and ability to absorb seasonings. As a noun, it refers to the product itself and various preparations, sold in silken, soft, firm, and extra-firm varieties.
nounTofu is a soft, bland-curdled block made from coagulated soy milk, pressed into a firm or silken cake. It’s a staple in many cuisines, valued for its neutral flavor and ability to absorb seasonings. As a noun, it refers to the product itself and various preparations, sold in silken, soft, firm, and extra-firm varieties.
"In a stir-fry, add cubed tofu for protein without overpowering the sauce."
"She prefers silky tofu in miso soup for a smooth, delicate texture."
"The recipe calls for pressing the tofu to remove excess water before frying."
Pronounced /ˈtoʊfu/ in US English, with the emphasis on the first syllable. In UK English you’ll hear /ˈtəʊfu/ and in Australian English /ˈtəːfu/. Start with a clear “to” as in ‘toe,’ then a short, crisp “fu” as in ‘food’ without prolongation. If you’re teaching, model the two-syllable rhythm and tap lightly between syllables for clarity.
Common errors include collapsing the two syllables into a single hurried ‘tofu’ or misplacing stress, leading to /ˈtuːfu/ or /tɔːˈfuː/. Another frequent issue is vowel quality in the first syllable, producing /tə/ instead of /toʊ/ or /təʊ/. To fix: pronounce as two distinct syllables with a clear vowel in the first syllable and a crisp /fu/ second syllable; practice with controlled duration and a short pause between syllables.
US tends to /ˈtoʊ.fu/ with a rounded /oʊ/ in a stressed first syllable and a clear /fu/; UK often uses /ˈtəʊ.fu/ with a shorter second vowel and potentially a less rhotic /r/ influence; AU mirrors UK-like tendencies with /ˈtəː.fu/ or /ˈtəʊ.fjuː/ in some contexts. Across all, the second syllable remains /fu/; the main variation is the first syllable vowel and its length. Dialectal intonation also colors the overall rise or fall of the phrase.
The difficulty lies in the short, clipped second syllable /fu/ combined with the first-syllable vowel quality. English learners often mispronounce as /ˈtuː.foʊ/ or reduce it to /ˈtoʊ/ without the final /fu/. Focus on the two-syllable, even rhythm and the accurate first-syllable vowel: practice distinguishing /to/ from /təʊ/ in different contexts and ensure the final /fu/ is a clean, released consonant with a rounded lips gesture.
A salient feature is preserving a clear /fu/ final without creating a schwa in the second syllable. Some speakers reduce /fu/ in rapid speech to /fjuː/ or even /fuː/ in casual contexts. Emphasize a crisp, unvoiced /f/ followed by a pure /u/ vowel, with relaxed lips. In careful speech, avoid gliding into /o/ or turning the second syllable into a consonant-only end; keep the second syllable fully voiced as /fu/.
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Tofu originates from Chinese doufu (豆腐), formed from dou meaning ‘bean’ and fu meaning ‘curdled milk’ or ‘to curdle.’ The term spread through East Asia with soy-curd products, arriving in Japan as tofu and later in Western kitchens. The earliest Chinese references appear in 2nd–3rd century CE culinary texts, though the technique of coagulating soy milk likely predates written records. In Classical Chinese, doufu denoted a curdled product; in regional dialects, variations like dòufu or dòuhu were used. By the medieval period, tofu had become a staple in Chinese cuisine, particularly in dishes emphasizing delicate textures. Through trade routes and globalization, tofu entered Japanese cuisine during the Nara to Heian periods and later spread to Korea and other parts of Asia, evolving into firm, soft, and silken variants. The 20th century saw tofu popularized globally, with Western health-food movements highlighting its protein content and versatility. Today, tofu is produced by coagulating prepared soy milk with coagulants like nigari (magnesium chloride) or calcium sulfate, then pressing the curds to various firmness levels, reflecting both traditional techniques and modern food science. First known use in English as “tofu” is attested in culinary contexts in the 18th–19th centuries, borrowed from Japanese or Chinese transliterations, and soon adopted into everyday language.
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💡 These words have similar meanings to "Tofu" and can often be used interchangeably.
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Words that rhyme with "Tofu"
-me) sounds
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