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2025-06-20T00:42:34Z

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The curds are processed differently depending on the form of tofu that is being manufactured. For soft silken tofu ({{lang|zh|[[wikt:嫩|嫩]][[wikt:豆|豆]][[wikt:腐|腐]]}}; ''nèndòufu'' in Chinese or {{lang|ja|絹漉し豆腐}} ''kinugoshi-dōfu'' in Japanese) or tofu pudding ({{lang|zh|[[wikt:豆|豆]][[wikt:花|花]]}}, ''dòuhuā'' or 豆腐花, ''dòufuhuā'' in Chinese, or {{lang|ja|おぼろ豆腐}} ''Oboro-dōfu'' in Japanese) the soy milk is curdled directly in the tofu's final packaging. For standard firm East Asian tofu, the soy curd is cut and strained of excess liquid using [[cheesecloth]] or [[muslin]] and then lightly pressed to produce a soft cake. Firmer tofus, such as East Asian dry tofu ({{lang|zh|[[wikt:豆|豆]][[wikt:干|干]]}} in Chinese or {{lang|ja|凍み豆腐}} ''Shimi-dōfu'' in Japanese) or Western types of tofu, are further pressed to remove even more liquid. In Vietnam, the curd is strained and molded in a square mold, and the end product is called ''đậu khuôn'' (molded bean) or ''đậu phụ'' (one of the Vietnamese ways to pronounce the Chinese ''dòufu''). The tofu curds are allowed to cool and become firm. The finished tofu can then be cut into pieces, flavored or further processed.

Translations:Tofu/36/en - Revision history

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