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Buku resep Wikibooks memiliki artikel mengenai
Anderson, J. W.; Johnstone, B.M.; Cook-Newell, M.E. (1995), Jurnal pengobatan inggris, 333 (5): 276–282, doi:10.1056/NEJM199508033330502, PMID 7596371  Tidak memiliki atau tanpa |title= (bantuan)
Ang, Catharina Y. W.; Liu, KeShun; Huang, Yao-Wen, ed. (1999), Makanan [[asia]]: [[Sains]] & [[Teknologi]], Lancaster, Pennsylvania: Technomic Publishing Co.  Konflik URL–wikilink (bantuan)
Berk, Zeki (1992), Technology of production of edible flours and protein products from soybeans, FAO agricultural services bulletin, 97, Rome: Food and Agriculture Organization of the United Nations, ISBN 978-92-5-103118-6 .
Du Bois, Christine M., Chee Beng Tan and Sidney Wilfred Mintz (2008). The World of Soy. Urbana: University of Illinois Press. ISBN 978-0-252-03341-4.
Guo, Shun-Tang; Ono, Tomotada (2005), "The Role of Composition and Content of Protein Particles in Soymilk on Tofu Curding by Glucono-δ-lactone or Calcium Sulfate", Journal of Food Science, 70 (4): 258–262, doi:10.1111/j.1365-2621.2005.tb07170.x .
Liu, KeShun (1997), Soybeans: Chemistry, Technology, and Utilization, Springer, ISBN 978-0-8342-1299-2, diarsipkan dari versi asli tanggal 2013-01-05  Parameter |url-status= yang tidak diketahui akan diabaikan (bantuan).
Sacks, Frank M.; Lichtenstein, Alice; Van Horn, Linda; Harris, William; Kris-Etherton, Penny; Winston, Mary; American Heart Association Nutrition Committee (2006), "Soy Protein, Isoflavones, and Cardiovascular Health. An American Heart Association Science Advisory for Professionals From the Nutrition Committee", Circulation, 113 (7): 1034–1044, doi:10.1161/CIRCULATIONAHA.106.171052 , PMID 16418439 .
Shurtleff, William; Aoyagi, Akiko (2000), Tofu & soymilk production: a craft and technical manual (edisi ke-3rd), Lafayette, California: Soyfoods Center, ISBN 978-1-928914-04-4 .
Shurtleff, William; Aoyagi, Akiko (2005), Dou fu zhi shu (The book of tofu), Taibei Shi, ISBN 978-986-81319-1-0 . (In Chinese.)
Shurtleff, William; Aoyagi, Akiko (2013), History of Tofu and Tofu Products (965 CE to 2013), Lafayette, California: Soyinfo Center .
Shurtleff, William; Aoyagi, Akiko (1998), The book of tofu: protein source of the future-- now!, Ten Speed Press, ISBN 978-1-58008-013-2 .
Knopper, Melissa. (Jan 2002), The joy of soy, The Rotarian, Vol. 180, No. 1, p. 16, ISSN 0035-838X
White, L. R.; Petrovitch, H.; Ross, G. W.; Masaki, K.; Hardman, J.; Nelson, J.; Davis, D.; Markesbery, W. (April 1, 2000), "Brain aging and midlife tofu consumption", Journal of the American College of Nutrition, 19 (2): 242–255, doi:10.1080/07315724.2000.10718923, PMID 10763906, diarsipkan dari versi asli tanggal 23 July 2008 >
The Oxford companion to food Alan Davidson, Tom Jaine
"The Secrets of Tofu across Japan" Diarsipkan 2019-02-23 di Wayback Machine., sebuah film dokumenter berbahasa Inggris ½ jam dari lembaga penyiaran negara Jepang NHK World-Jepang menggambarkan produksi, penggunaan kuliner, dan makna budaya dari tahu.
| Pengawasan otoritas  |
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Umum:  Integrated Authority File (Jerman) 
Perpustakaan nasional:  Amerika Serikat  Jepang  Republik Ceko 
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