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tofu |
Also found in: Medical, Wikipedia, Hutchinson | 0.02 sec. |
tofuSoft, bland, custardlike food product made from soybeans. Believed to date from China's Han dynasty (206 BC–AD 220), tofu is today an important source of protein in the cuisines of East and Southeast Asia. It is made from dried soybeans that are soaked in water, crushed, and boiled to produce a solid pulp and liquid soy “milk.” Coagulants are then added to the milk to separate the curds from the whey. The resulting soft cakes are cut into squares and stored in water. How to thank TFD for its existence? Tell a friend about us, add a link to this page, add the site to iGoogle, or visit webmaster's page for free fun content. |
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When asked by the "be monitor" organization what types of stewed foods respondents eat most frequently, the top three, with almost equal votes, were sukiyaki, with 459 votes; yosenabe (seafood), with 457 and yudofu (boiled tofu), with 445. In the winter it can also be in yudofu, while the summer we serve hiyayakko (cold tofu). |
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