Tofu

bean curdbeancurdsilken tofufried tofufirm tofusoft/silkenTahudòufuJimami tofukōyadōfu
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.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.
Its original form is a natural by-product of the manufacture of tofu.

Liu An

Huai Nun TzuHuainanthe prince
Chinese legend ascribes its invention to Prince Liu An (179–122BC).
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 saladtahu
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

IndonesianIndonesiaIndonesian dishes
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 used in manufacturing (e.g. calcium chloride, calcium sulfate, magnesium sulfate).
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 fahKembang TahuTofu pudding
2) the coagulation of the soymilk to form curds (douhua) In Chinese cuisine, Dòuhuā is served with toppings such as boiled peanuts, azuki beans, cooked oatmeal, tapioca, mung beans, or a syrup flavored with ginger or almond.
Douhua is the short form of doufuhua . It is a Chinese snack made with very soft 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 used in manufacturing (e.g. calcium chloride, calcium sulfate, magnesium sulfate).
The calcium sulfate hydrates are used as a coagulant in products such as tofu.

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).

Tahu sumedang

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.

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

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

fermented tofupickled tofudoufu ru
Pickled tofu (豆腐乳 in Chinese, pinyin: dòufurǔ, or 腐乳 fŭrŭ; chao in Vietnamese), also called "preserved tofu" or "fermented tofu", consists of cubes of dried tofu that have been allowed to fully air-dry under hay and slowly ferment with the help of aerial bacteria. The dry fermented tofu is then soaked in salt water, Chinese wine, vinegar or minced chiles, or in a mixture of whole rice, bean paste, and soybeans. In the case of red pickled tofu (紅豆腐乳 in Chinese, Pinyin: hóng dòufurǔ), red yeast rice (cultivated with Monascus purpureus) is added for color. In Japan, pickled tofu with miso paste is called tofu no misodzuke, and is a traditional preserved food in Kumamoto. In Okinawa, pickled and fermented tofu is called tofuyo. It is made from Shima-doufu (an Okinawan variety of large and firm tofu). It is fermented and matured with koji mold, red koji mold, and awamori.
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 (臭豆腐 in Chinese, Pinyin: chòudòufu) is a soft tofu that has been fermented in a vegetable and fish brine. The blocks of tofu have a pungent cheese smell, sometimes resembling rotting food. Despite its strong odor, the flavor and texture of stinky tofu is appreciated by aficionados, who describe it as delightful. The texture of this tofu is similar to the soft Asian tofu from which it is made. The rind that stinky tofu develops when fried is said to be best when especially crisp, and fried stinky tofu is usually served with soy sauce, sweet sauce or hot sauce.
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.
Such 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

Wing-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.

Magnesium sulfate

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

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.
Asinan Betawi: The vegetable asinan of the Betawi people from Jakarta is preserved Chinese cabbage, cabbage, bean sprouts, tofu, and lettuce served in a thin, hot, peanut sauce with vinegar, topped with peanuts and krupuk (especially krupuk mie).

Cheesecloth

cheese cloth
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.

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.

Okara (food)

okarasoy pulpBiji
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.

Ice cream

ice-creamicecreamDairy Division
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 milk or tofu), are available for those who are lactose intolerant, allergic to dairy protein, or vegan.

Chinese cuisine

ChineseChinese restaurantChina
In Chinese cuisine, Dòuhuā is served with toppings such as boiled peanuts, azuki beans, cooked oatmeal, tapioca, mung beans, or a syrup flavored with ginger or almond.
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.

Curd

curdscoagulationcurdled
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.
Tofu, the coagulated product from soy milk, from eastern and south-eastern Asian countries

Tofu skin

yubaBean curd sticksfu zhu
Tofu skin is produced when soy milk is boiled in an open, shallow pan, thus producing a film or skin composed primarily of a soy protein-lipid complex on the liquid surface.
Since tofu skin is not produced using a coagulant, it is not technically a proper tofu; however, it does have similar texture and flavor to some tofu products.