https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3ATofu%2F79%2FenTranslations:Tofu/79/en - Revision history2026-10-25T10:09:59ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Tofu/79/en&diff=156487&oldid=prevFuzzyBot: Importing a new version from external source2025-06-20T00:42:35Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>Thousand-layer tofu ({{lang-zh|t=千葉豆腐|s=千叶豆腐|p=qiānyè dòufu|l=thousand-layer tofu}}) is not a true tofu made by coagulation of soymilk, but a modern invention made from [[soy protein isolate]] and a source of starch. It has a smooth, bouncy texture somewhat comparable to [[kamaboko]]. Originally a Taiwanese invention called hundred-layer tofu (百葉豆腐), it was renamed in China to avoid confusion with the existing type of extra-firm tofu called ''baiye''.</div>FuzzyBot