Tofu

bean curdbeancurdsilken tofufried tofufirm tofusoft/silkenSundubuTahuYudofuDubu
Tofu, also known as bean curd, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be silken, soft, firm, or extra firm.wikipedia
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Soy milk

soymilksoya milkSoy Beverage
Tofu, also known as bean curd, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be silken, soft, firm, or extra firm.
Its original form is a natural by-product of the manufacture of tofu.

Chinese cuisine

ChineseChinese foodChinese restaurant
As a traditional component of East Asian and Southeast Asian cuisines, it has been consumed in China for over 2,000 years.
Chinese food staples such as rice, soy sauce, noodles, tea, and tofu, and utensils such as chopsticks and the wok, can now be found worldwide.

Meat analogue

meat substitutemeat substitutesmeat alternatives
It is sometimes treated as a meat substitute.
Many analogues are soy-based (e.g. tofu, tempeh) or gluten-based, but now may also be made from pea protein.

Liu An

Huai Nun TzuHuainanthe prince
Chinese legend ascribes its invention to Prince Liu An (179–122BC) of Anhui province.
He is best known for editing the (139 BC) Huainanzi compendium of Daoist, Confucianist, Buddhist and Legalist teachings and for supposedly inventing tofu.

Tahu goreng

a saladtahuTauhu goreng
Tahu goreng, tahu isi and tahu sumedang are popular fried tofu snacks.
Tahu goreng (Indonesian spelling) or Tauhu goreng (Malaysian and Singaporean spelling) is a dish of fried tofu commonly found in Indonesia, Malaysia and Singapore.

Indonesian cuisine

IndonesianIndonesiaCuisine of Indonesia
Tofu is called tahu in Indonesia, and Indonesian dishes such as tahu sumbat, taugeh tahu, asinan, siomay and some curries, often add slices of tofu.
Soy-based dishes, such as variations of tofu and tempeh, are also very popular.

Calcium chloride

CaCl 2 calciumanhydrous calcium chloride
It is high in iron, and can have a high calcium or magnesium content depending on the coagulants (e.g. calcium chloride, calcium sulfate, magnesium sulfate) used in manufacturing.
As a firming agent, calcium chloride is used in canned vegetables, in firming soybean curds into tofu and in producing a caviar substitute from vegetable or fruit juices.

Douhua

Tau foo fahDoufuhuaKembang tahu
Similar to silken, but is typically served a few hours after it is made is douhua (豆花, also known as 豆腐花, dòufuhuā in Chinese), or tofu brain (豆腐腦 or 豆腐脑, dòufunǎo in Chinese) or dau fa (Cantonese) and tau hua (Fujianese) (豆花; "bean flower").
It is a Chinese snack made with very soft tofu.

Tahu sumedang

Tahu bungkeng
Tahu goreng, tahu isi and tahu sumedang are popular fried tofu snacks.
Tahu sumedang or Tahu bunkeng is a Sundanese deep-fried tofu from Sumedang, West Java, Indonesia.

Taho

Tofu in the Philippines is an essential in the daily diet, as taho.
Taho is a Philippine snack food made of fresh soft/silken tofu, arnibal (sweetener and flavoring), and sago pearl (similar to tapioca pearls).

Wing Chun (film)

Wing Chun
(Tofu as such plays a part in a 1994 movie about her life, Wing Chun.)
Wing-Chun is a young lady in charge of a family tofu shop in a mountain village with her father, sister and aunt.

Li Shizeng

Li YuyingLi Yu Ying
In 1908 Li Yuying, a Chinese anarchist and a vegetarian with a French degree in agriculture and biology, opened a soy factory, the Usine de la Caséo-Sojaïne.
He organized cultural exchange between France and China, established the first factory in Europe to manufacture and sell beancurd, and created Diligent Work-Frugal Study programs which brought Chinese students to France for work in factories.

Fermented bean curd

pickled tofufermented tofuDoufulu
Fermented tofu (also called fermented bean curd, white bean-curd cheese, tofu cheese, soy cheese or preserved tofu) is a Chinese condiment consisting of a form of processed, preserved tofu used in East Asian cuisine.

Stinky tofu

Stinky tofu is a Chinese form of fermented tofu that has a strong odor.

Sundubu-jjigae

Sundubu jjigaeSoft Tofu Stewsundubu jjige
It is also the main ingredient in sundubu-jjigae (순두부찌개; "soft tofu stew").
The dish is made with freshly curdled soft tofu (which has not been strained and pressed), vegetables, sometimes mushrooms, onion, optional seafood (commonly oysters, mussels, clams and shrimp), optional meat (commonly beef or pork), and gochujang (chili paste) or gochu garu (chili powder).

Veggie burger

veggie burgersVegeBurgermeatless patty
It is also an ingredient for vegetarian burgers in many Western nations.
These burgers may be made from ingredients like beans, especially soybeans and tofu, nuts, grains, seeds or fungi such as mushrooms or mycoprotein.

Yim Wing-chun

Yim Wing ChunWing-ChunYan Yongchun
Chinese martial arts expert and hero Yim Wing-chun was a celebrated tofu maker in her village.
Yim Wing Chun was well known for her beauty and sold tofu for a living.

Cheesecloth

cheese clothstamina
For standard firm Asian tofu, the soy curd is cut and strained of excess liquid using cheese cloth or muslin and then lightly pressed to produce a soft cake.
Cheesecloth is also used in straining stocks and custards, bundling herbs, making tofu and ghee, and thickening yogurt.

Asinan

Asinan Betawi
Tofu is called tahu in Indonesia, and Indonesian dishes such as tahu sumbat, taugeh tahu, asinan, siomay and some curries, often add slices of tofu.

Okara (food)

soy pulpokarabiji
Okara, from the Japanese 雪花菜 is known as 雪花菜 xuěhuācài, in Chinese, lit. "snowflake vegetable"; 豆腐渣, dòufuzhā, also Chinese, lit. "tofu sediment/residue"; and 콩비지, kongbiji, in Korean).
Okara, soy pulp, or tofu dregs is a pulp consisting of insoluble parts of the soybean that remains after pureed soybeans are filtered in the production of soy milk and tofu.

Siomay

Baso TahuSiomay udang
Tofu is called tahu in Indonesia, and Indonesian dishes such as tahu sumbat, taugeh tahu, asinan, siomay and some curries, often add slices of tofu.
Other complements to siomay are steamed cabbage, potatoes, bitter gourd, boiled egg, and tofu.

Magnesium sulfate

Epsom saltsEpsom saltmagnesium sulphate
It is high in iron, and can have a high calcium or magnesium content depending on the coagulants (e.g. calcium chloride, calcium sulfate, magnesium sulfate) used in manufacturing.
It may also be used as a coagulant for making tofu.

Calcium sulfate

calcium sulphateCaSO 4 Drierite
It is high in iron, and can have a high calcium or magnesium content depending on the coagulants (e.g. calcium chloride, calcium sulfate, magnesium sulfate) used in manufacturing.
The calcium sulfate hydrates are used as a coagulant in products such as tofu.

Ice cream

ice-creamIcecreamDairy Division
In Japan, it is used to make ice cream.
Analogues made from dairy alternatives, such as goat's or sheep's milk, or milk substitutes (e.g., soy, cashew, coconut, almond milk or tofu), are available for those who are lactose intolerant, allergic to dairy protein, or vegan.

Curd

curdscoagulationcoagulate
Tofu, also known as bean curd, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be silken, soft, firm, or extra firm.