Changes

Tofu （Jp & Ch. 豆腐 ''toufu'', Ch. ''doufu'', Kor. 두부, Fr. tofou） is a typical [[Asia]]n foodstuff comprised of processed [[soybean]] curd. Tofu, which originates in [[China]], is created by adding a coagulating agent, such as [[calcium]] [[sulfate]] ([[gypsum]] [[salt]]), to soymilk and then cutting the resulting mass into blocks. Different levels of firmness can be achieved by changing the level and type of coagulant; the firmest [[variety|varieties]] are obtained pressing the tofu between stone or metal plates.

Tofu （Jp & Ch. 豆腐 ''toufu'', Ch. ''doufu'', Kor. 두부, Fr. tofou） is a typical [[Asia]]n foodstuff comprised of processed [[soybean]] curd. Tofu, which originates in [[China]], is created by adding a coagulating agent, such as [[calcium]] [[sulfate]] ([[gypsum]] [[salt]]), to soymilk and then cutting the resulting mass into blocks. Different levels of firmness can be achieved by changing the level and type of coagulant; the firmest [[variety|varieties]] are obtained pressing the tofu between stone or metal plates.

Because of its high [[protein]] content and relatively low [[fat]] content, tofu is often used by [[vegetarian]]s and "health-conscious" individuals as a [[meat]] substitute. In [[American]] culture, it is commonly associated with the [[New age movement]], but in its native Asia this stigma is not attached.

Because of its high [[protein]] content and relatively low [[fat]] content, tofu is often used by [[vegetarian]]s and "health-conscious" individuals as a [[meat]] substitute. In [[American]] culture, it is commonly associated with the [[New age movement]], but in its native Asia this stigma is not attached, being only second in popularity to [[rice]].

[[Category:Food and Drink]]

[[Category:Food and Drink]]

[[Category:Asia]]

[[Category:Asia]]