https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3ATofu%2F47%2Fen 2026-07-07T17:34:25Z Revision history for this page on the wiki MediaWiki 1.43.0 https://wiki.tiffa.net/w/index.php?title=Translations:Tofu/47/en&diff=156455&oldid=prev 2025-06-20T00:42:34Z

<p>Importing a new version from external source</p> <p><b>New page</b></p><div>Soft tofu, also known as &quot;silken tofu&quot;, is called &#039;&#039;nèndòufu&#039;&#039; ({{lang|zh|嫩豆腐}}; &quot;soft tofu&quot;) or &#039;&#039;huádòufu&#039;&#039; ({{lang|zh|滑豆腐}}, &quot;smooth tofu&quot;) in [[Chinese language|Chinese]]; &#039;&#039;kinugoshi-dōfu&#039;&#039; ({{lang|ja|絹漉し豆腐}}; &quot;silk-filtered tofu&quot;) in [[Japanese language|Japanese]]; and &#039;&#039;yeon-dubu&#039;&#039; ({{Korean|hangul=연두부|hanja=軟豆腐}}; &quot;soft tofu&quot;) in [[Korean language|Korean]]. Gelled with gypsum, this tofu is undrained, and unpressed, and contains a high moisture content. Silken tofu is produced by coagulating [[soy milk]] without cutting the curd. Silken tofu is available in several consistencies, including soft and firm, but all silken tofu is more delicate than regular [[#Firm|firm tofu]] (pressed tofu) and it has different culinary uses. Silken tofu can be used as a substitute for dairy products and eggs, especially for [[smoothies]] and baked desserts.</div>

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