https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3ATofu%2F60%2Fen 2026-09-12T05:33:25Z Revision history for this page on the wiki MediaWiki 1.43.0 https://wiki.tiffa.net/w/index.php?title=Translations:Tofu/60/en&diff=156468&oldid=prev 2025-06-20T00:42:35Z

<p>Importing a new version from external source</p> <p><b>New page</b></p><div>==== Frozen ====<br /> [[File:Dong Dou Fu (tofu).jpg|thumb|Thawed and sliced frozen tofu]]<br /> [[File:Koya-dofu (2012.07.31).jpg|thumb|[[Koya-dofu]] after soaking in water]]<br /> ; Frozen tofu (凍豆腐 &#039;&#039;dòngdòufu&#039;&#039;, 冰豆腐 &#039;&#039;bīngdòufu&#039;&#039; in Chinese, both meaning &quot;frozen tofu&quot;)<br /> : A frozen tofu. The ice crystals that develop within it result in the formation of large cavities that appear to be layered. Frozen tofu takes on a yellowish hue in the freezing process. Frozen tofu originates in the [[Jiangnan|Jiangnan region]] of China and is commonly made at home from soft tofu. It is also commercially sold as a specialty in Hong Kong, Taiwan, and other areas with Jiangnan emigrants. It is regularly paired with &#039;&#039;[[tatsoi]]&#039;&#039; as a winter dish. Frozen tofu is defrosted before serving and sometimes pressed to remove moisture prior to use.<br /> : During freezing, the ice crystals puncture cell walls and facilitate the release of free and bound water and cause a decrease in total water content in tofu after freezing then thawing. The initial protein-water bonds are irreversibly replaced by protein-protein bonds, which are more elastic and cause a structural change to the gel network and lead to an increase in textural properties such as hardness, springiness, cohesiveness, and gumminess.</div>

FuzzyBot