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tofu |
Also found in: Dictionary/thesaurus, Wikipedia, Hutchinson | 0.06 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. |
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? Mentioned in | ? References in periodicals archive | |
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Tofu lovers will find at least half a dozen bean curd offerings, one of the better ones being Szechwan style ($7. Their Vegetable Korma features a mix of organic vegetables in a mild curry sauce, a six-bean and lentil combination, and golden basmati rice, while their Mattar Tofu is a non-dairy take on the traditional dish with a mixture of bean curd, organic peas, and a lightly seasoned sauce. It is also referred to as bean curd sheets and can be found in Asian food stores. |
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bean curd
