https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3ATofu%2F37%2FenTranslations:Tofu/37/en - Revision history2026-09-12T06:35:54ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Tofu/37/en&diff=156445&oldid=prevFuzzyBot: Importing a new version from external source2025-06-20T00:42:34Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>Although tartness is sometimes desired in dessert tofu, the acid used in flavoring is usually not the primary coagulant, since concentrations sufficiently high to induce coagulation negatively affect the flavor or texture of the resulting tofu. A sour taste in tofu and a slight cloudiness in its storing liquid is also usually an indication of bacterial growth and, hence, spoilage.</div>FuzzyBot