Tofu is a soft cheese-like food made by curdling soya milk with a coagulant. Tofu is a rather bland tasting product that easily absorbs the flavours of the other ingredients. Tofu is sold in water-filled packs or in aseptic cartons. It can be found in supermarkets and natural health food stores.
Soybean curd, made from soybeans and nigari, a coagulant taken from crude salt. High in protein, used in soups, vegetable dishes, dressings, etc.
soy bean curd. A delicious and healthy alternative to meats.
A soybean curd that comes white cheese like square. Its usually stored in water. It shows up a lot in Oriental and vegetarian cooking. Back to the top
Also called bean curd, this is made from processed soy beans. It comes in various degrees of firmness and is a very high source of protein.
Also known as bean curd, tofu is made from soy milk. It has a slightly nutty flavor that gives it the ability to absorb the flavor of the food with which it's cooked. It can be sliced, diced or mashed and used in a variety of dishes including soups, stir-fries, salads, sandwiches, salad dressings and sauces. It is considered a health food as it is low in calories, calcium and sodium and high in protein. It is also cholesterol-free
The curd of cooked soybeans compressed into a cake. It is very high in protein and calcium. Tofu is made by grinding cooked soybeans and water, straining out the fiber ( okara) and adding a natural coagulent called nigari which causes the protein in the liquid to coalesce. It is then compressed using pressure to remove liquid.
white soy curd that is easily digested and protein rich. It comes in soft, firm, and extra-firm styles. The Chinese style comes water-packed in small plastic tubs.
Originally from China, tofu has been prepared since the 2nd century BC. It is used in kitchens throughout South East Asia. There are various kinds of tofu available ranging from firmly hard to very soft. We use the harder type in our recipes, since it is easy to stir-fry.
A nutritious, coagulated soya bean product.
also called bean curd, tofu is produced from soy milk in much the same way that cheese is produced from cow's milk. Developed as early as the second century B.C., tofu comes in firm, extra-firm, and soft or silken textures. The firm or extra-firm varieties are best for emulating the texture of meat; the silken and soft recipes are best for desserts and dressings.
Soy bean curd. Tofu is made from soy milk and then turned into curds and whey just as Western cheeses are made, except that the latter are usually coagulated by means of rennet, which is extracted from animals. Tofu is curdled by means of a "salt"; either calcium sulfate (gypsum) used in China or Nigari, bittern, derived from the sea (magnesium chloride, plus other salts and trace elements). Or less desirably, tofu can be coagulated with lemon juice or vinegar. Tofu making kits are available for home use at most health food stores. The sweetest Tofu is that which you make yourself.
Important protein source in oriental cooking. Made from cooked soya beans, it is quite bland in flavour and responds well to marinades. Good for stir-frying, barbecuing, grilling, it is also high in calcium and vitamin E and low in saturated fats.
Also called bean curd. Tofu is made from soy beans, in a process that is very similar to making cheese. Commonly called "meat without bones" it is extremely high in protein. Although quite bland in taste, it absorbs the flavors of the food it is cooked with and is used in a number of dishes, from soups and sauces to stir-fries. (The firmer tofus are recommended for stir-fries and grilling, while the regular tofus work well in soups and silken tofu is great for blended dishes like pudding). There is also fermented bean curd (preserved in rice wine), bean curd skins (taken from the film or skin that forms on top when the bean curd is being prepared) and pressed, seasoned bean curd - simmered in water with a number of spices.
cheeselike food made of curdled soybean milk
Soy meat; New Agers say it tastes like chicken.
Tofu is made by curdling and pressing the curds from soy milk much as cheese is made from cowÂ's milk. It is shaped into blocks and sold in various degrees of firmness. Mild in flavor, tofu can take on the flavor of whatever it is cooked with and is used to simulate meats or ice cream in addition to being used as an ingredient in many Asian dishes.
a bland, cheese-like food made from curdled soybean milk
(toe-foo)—a white curd with the texture of custard made from soy milk that can be prepared almost anyway you like it
A smooth, custard-like substance made from freshly pressed bean curd. It absorbs the flavours of other ingredients easily and is available soft or firm.
A cake made from soybeans, nigari, and water.
A soft food made from soybeans.
Also know as bean curd, white tofu is made from curdled soy milk. Popular in Asian cooking, tofu itself has a mild nutty flavor but will readily take on the flavor of the food in which it is cooked.
A cake made of bean curd, which is made from soybeans. High in protein, tofu is often used as a meat substitute in vegetarian dishes. Recipe: Pina Colada Tofu Shake Japanese Tofu Salad
Obtained from the milky liquid extracted from soy beans. This high-protein, low-fat food is a popular meat substitute for vegetarians and health-conscious diners.
Soybean curd. Good protein substitute when you've had the bad judgment to offer to cook for a vegetarian.
Tofu, or soy bean curd, is a soft cheese-like food with a naturally mild flavor. It's found in several varieties, from soft to extra-firm. Soft tofu can be used to make cake frostings, dips and spreads. Firmer tofu is used in stir-fries, soups, and many other dishes. Tofu can be found in the dairy section in most stores. It's an excellent source of calcium, low in sodium, low in saturated fat and contains no cholesterol.
– Also known as soy bean curd — A soft, bland, cheese-like food made by curdling fresh, hot soy milk with a coagulant. Tofu easily absorbs the flavors of other ingredients when cooked. Tofu is rich in high-quality protein and B-vitamins, and low in sodium.
Soybean curd made from soybeans and nigari. High in protein and usually prepared in the form of cakes that may be sliced and cooked in soups, vegetable dishes, salads, sauces, dressings, and many other styles. Available in the refrigerated section and on the shelf.
aka bean curd made from soya beans. Can be soft like blancmange or deep fried with various fillings
food product made from soybeans
An Anglicised form of Dao Fu or bean curd.
a smooth, pressed, white soybean curd. It is usually packaged in cakes and has a mild flavor and soft consistency.
Soybean curd that readily absorbs the flavors of other ingredients. Tofu that has already been marinated can also be purchased.
Soy bean curd available in a variety of textures. The most common is ‘momen’ or cotton tofu which is often called firm in the U.S. Also common is ‘kinugoshi’ or silken tofu which contains far less water and does not have to be pressed as the water content is less than momen. Tofu is high in protein and calcium and highly perishable. If not all used, the leftover tofu should be packed in fresh water and the water changed daily.
Also called bean curd, tofu is a processed extract of soy beans. It is an excellent source of protein and is available fresh or deep-fried. Fresh tofu comes in two forms : a soft, white variety also known as silken tofu, which is cut into cubes and used in Japanese dishes. Another type is a firmer variety which is cut into cubes, wedges or slices and deep-fried. Both are available in blocks sealed in plastic. Once opened, store in the fridge in water and change the water daily. Use within a few days.
A low-calorie, high-protein, cholesterol-free food made from curdled soy milk. It is creamy white with a sliceable firmness that varies from soft to firm. Tofu should be kept refrigerated: the water it is packed in should be changed daily.
white, easily digestible curd made from cooked soybeans and sometimes grains; high in protein
An Asian food made from soybeans. Tofu, if made with calcium sulfate (check the ingredient list), provides calcium and protein. It goes well in salad, soup, and other cooked food.
A low-calorie, high-protein, cholesterol-free food made from curdled soy milk used in oriental cooking. Much lesser calories than cottage cheese cubes.
is made from the liquid extracted from soybeans, pressed into blocks and stored in fresh water. It is a good source of calcium.
Tofu, also known as soybean curd, is a soft cheese-like food made by curdling fresh, hot soymilk. Nigari, calcium sulfate, and vinegar or lemon juice are added to soymilk, excess moisture is squeezed out, and the remaining curds are pressed into soft blocks. When combined with other foods, tofu acts like a sponge and absorbs the flavors of the other ingredients. Firm, soft and silken varieties of tofu are readily available.
Tofu (Japanese Romaji), also called doufu (Chinese Pinyin) (often in Chinese recipes) or bean curd (literal translation), is a food of Chinese origin http://www.soya.be/history-of-tofu.php History of Tofu'', made by coagulating] soy milk, and then pressing the resulting curds into blocks. The making of tofu from soy milk is similar to the technique of making [[cheese from milk. Wheat gluten, or seitan, in its steamed and fried forms, is often mistakenly called "tofu" in Asian or vegetarian dishes.