Tofu

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Japanese tofu dish (Kinugoshi tōfu )

Tofu, sometimes also called doufu (usually used in Chinese recipes) or bean curd (literal translation), is a food 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.

China[change | change source]

China has more kinds of tofu than Japan and various tofu foods.

Japan[change | change source]

In Japan, tofu is a common food, used in miso soup or as a hot dish.

America[change | change source]

In America, tofu is becoming more popular, since Hillary Rodham Clinton spoke on the effect of tofu on the TV. Today, Americans buy tofu at the grocery store. The word “tofu” takes root in common use.

Others[change | change source]

In South Korea, Vietnam, Cambodia, Thailand, Malaysia, Myanmar and Indonesia, tofu is daily food.

Nutrition[change | change source]

Tofu is rich in textured vegetable protein. Calorie is relatively low. Dietary fiber is a little for process. More and more American and European use it as health food.

Japanese tofu food[change | change source]

  • Cold tofu
  • Boiled tofu
  • Sukiyaki
  • Hot dish
  • Oden