Translations:Tofu/2/en: Difference between revisions

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Message definition (Tofu)
{{nihongo|'''Tofu'''|豆腐|Tōfu|lead=yes|extra={{Korean/auto|hangul=두부|rr=yes}}, {{lang-zh|c=豆腐|p=dòufu}}}} or '''bean curd''' is a food prepared by [[Coagulation (milk)|coagulating]] [[soy milk]] and then pressing the resulting [[curd]]s into solid white blocks of varying softness: ''silken'', ''soft'', ''firm'', and ''extra (or super) firm''. It originated in China and has been consumed in the country for over 2,000 years. Tofu is a traditional component of many [[East Asian cuisine|East Asian]] and [[Southeast Asian cuisine|Southeast Asian]] cuisines; in modern Western cooking, it is often used as a [[Meat alternative|meat substitute]].

Tofu (Japanese: 豆腐, Hepburn: Tōfu, Korean: 두부; RR: dubu, Chinese: 豆腐; pinyin: dòufu) or bean curd is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness: silken, soft, firm, and extra (or super) firm. It originated in China and has been consumed in the country for over 2,000 years. Tofu is a traditional component of many East Asian and Southeast Asian cuisines; in modern Western cooking, it is often used as a meat substitute.

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