Difference between revisions of "Tofu"
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(New page: Tofu（Jp. とうふ, Ch. 豆腐, Kor. 두부, Fr. tofou）is a typical Asian foodstuff comprised of processed soybean curd. Tofu, which originates in China, is created by adding a...) |
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Tofu（Jp. とうふ, Ch. 豆腐, 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. とうふ, Ch. 豆腐, 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. | ||
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[[Category:Asia]] | [[Category:Asia]] | ||
Revision as of 04:03, August 13, 2008
Tofu（Jp. とうふ, Ch. 豆腐, Kor. 두부, Fr. tofou）is a typical Asian 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 varieties are obtained pressing the tofu between stone or metal plates.