tofu

Etymology: [ 'tO-(")fü ] (noun.) 1771. From Mandarin 豆腐 (dòufu) and Japanese 豆腐 (tōfu).

Synonyms: beancurd

English - Turkish translation for "tofu"

• tofu: soya peyniri isim
• tofu: (isim) soya peyniri

Turkish - Turkish translation for "tofu"

• tofu: Soya peynirinin Japonca adı
• tofu: Japonya,Tayland ve çin'de yenilen Soya ile yapılan tipik Uzakdoğu yemeği

English - English translation for "tofu"

• tofu: A protein-rich food made from curdled soybean milk
• tofu: A cake made from soybeans, nigari, and water
• tofu: A cake made of bean curd, which is made from soybeans High in protein, tofu is often used as a meat substitute in vegetarian dishes Recipe: Tofu Potato Cakes
• tofu: Soybean curd made from soybeans and nigari High in protein and usually prepared in the form of cakes that may be sliced and cooked in soups, vegetable dishes, salads, sauces, dressings, and many other styles Available in the refrigerated section and on the shelf
• tofu: Chinese bean curd
• tofu: white, easily digestible curd made from cooked soybeans and sometimes grains; high in protein
• tofu: a protein-rich food made from curdled soybean milk, by coagulating it with magnesium sulfate
• tofu: cheeselike food made of curdled soybean milk
• tofu: A low-calorie, high-protein, cholesterol-free food made from curdled soy milk It is creamy white with a sliceable firmness that varies from soft to firm Tofu should be kept refrigerated: the water it is packed in should be changed daily
• tofu: Soybean curd
• tofu: An Asian food made from soybeans Tofu, if made with calcium (look for calcium sulfate on the ingredient list), has lots of calcium and protein You can put it in salads, soups, and other cooked food
• tofu: (TOH-foo) - Made from soybean curd, tofu is rich in high-grade protein It is a cheese-like food made by curdling fresh soymilk The curds are pressed into cakes and textures vary from soft to firm depending on how much water is extracted during processing It also has no cholesterol and is easily digestible Tofu varieties include "cotton" and "silk," firm and soft, respectively Tofu is stored in water and should be thoroughly drained just before cooking Changing the water daily will keep it fresh longer In addition to being served chilled, tofu appears in soups, nabe (refers to a variety of communal one-pot meals), and simmered, and deep-fried dishes Tofu was first made in China approximately 2000 years ago Tofu can be used in place of sour cream, yogurt, or mayonnaise in dips, spreads, and salad dressings It can also be used as a meat extender by mixing it with ground meat before shaping into loaves or patties
• tofu: a soft white food made from soya beans, used in cooking instead of meat. Soft, bland, custardlike food product made from soybeans. Believed to date from China's Han dynasty (206 BC-AD 220), tofu is today an important source of protein in the cuisines of East and Southeast Asia. It is made from dried soybeans that are soaked in water, crushed, and boiled to produce a solid pulp and liquid soy "milk." Coagulants are then added to the milk to separate the curds from the whey. The resulting soft cakes are cut into squares and stored in water
• tofu: Also called bean curd, a bland, cheese- or custard-like food made from processed soy beans It comes in various degrees of firmness and is a very high source of protein
• tofu: also known as bean curd Made from soaked, mashed and strained soya beans
• tofu: The curd of cooked soybeans compressed into a cake It is very high in protein and calcium Tofu is made by grinding cooked soybeans and water, straining out the fiber (okara) and adding a natural coagulent called nigari which causes the protein in the liquid to coalesce It is then compressed using pressure to remove liquid
• tofu: Also known as bean curd, tofu is an extremely versatile, protein-rich, low-fat food whose history goes back more than 2,000 years to the Western Han Dynasty of China Fresh tofu is available in well-stocked supermarkets either fresh-packed in water or vacuum-packed in dated containers Fresh tofu should be used within 1 week of purchase, with change of packing water every other day Seasoned tofu is a firm, dense tofu produced by extracting the water under pressure and subsequently cooking with soy sauce and seasonings Tofu-Kan, by Ithaca Soy Foods, is a common brand Chinese markets sell five-spice bean curd, a seasoned tofu with a distinctive anise flavor
• tofu: Japanese custard-like food made from soybeans isim