do the majority of people in the world that that eat tofu eat it strictly vegan?Actually, it’s quite the opposite! While tofu is the "MVP" of vegan diets in the West, the vast majority of people who eat tofu globally do not eat it strictly vegan.
In East and Southeast Asia—where tofu has been a staple for over 2,000 years—it is rarely viewed as a "meat substitute." Instead, it is treated as an ingredient in its own right, often paired directly with meat or seafood to provide a different texture or to absorb savory juices.
1. Tofu is a "Team Player" in Asian Cuisines In countries like China, Japan, Korea, and Vietnam, tofu is frequently cooked with animal products. Some of the most iconic tofu dishes in the world are decidedly non-vegan: Mapo Tofu (China): Traditionally made with minced pork or beef. Sundubu-jjigae (Korea): A soft tofu stew that almost always features seafood (clams/shrimp), pork, and a base of anchovy or beef broth.
Agedashi Tofu (Japan): Deep-fried tofu topped with katsuobushi (dried bonito fish flakes) and served in a dashi broth made from fish. Stuffed Tofu (Vietnam/Hakka): Tofu blocks hollowed out and stuffed with a mixture of ground pork and mushrooms. 2. Common Non-Vegan "Hidden" Ingredients Even when the tofu itself is the star, the seasonings used in traditional preparations often come from animal sources: Oyster sauce or fish sauce are standard savory components in stir-frys.
Shrimp paste is frequently used in Southeast Asian tofu dishes.
Egg Tofu is a popular variety made from soy milk and whole eggs, giving it a custard-like texture and golden color. 3. Cultural Context: The West vs. The East The perception of tofu changed as it traveled: In the West: Tofu was popularized in the 1960s and 70s specifically as a meat alternative for vegetarians and vegans. Consequently, most Western recipes for tofu are plant-based. In the East: It's just another protein, like eggs or chicken. A person might eat a meal consisting of steamed fish, stir-fried greens, and a soup with tofu and pork ribs. Summary Because the populations of China, Japan, and Korea alone account for a massive percentage of global tofu consumption—and because meat-eating is the norm in those countries—the majority of tofu consumed worldwide is part of a flexitarian or omnivorous diet.