https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3ATofu%2F52%2FenTranslations:Tofu/52/en - Revision history2026-09-12T06:35:53ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Tofu/52/en&diff=156460&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>Firm tofu (called {{lang|zh|老豆腐}} ''lǎodòufu'' in Chinese; {{lang|ja|木綿豆腐}}, ''momen-dōfu'' in Japanese, "cotton tofu"; {{lang|ko|모두부}}, ''mo-dubu'' in Korean): Although drained and pressed, this form of fresh tofu retains a high moisture content. It has the firmness of raw meat and bounces back readily when pressed. The texture of the inside of the tofu is similar to that of a firm custard. The skin of this form of tofu retains the pattern of the muslin used to drain it, and the outside is slightly more resistant to damage than the inside. It can be picked up easily with chopsticks.</div>FuzzyBot