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Tofu
Tofu, also known as bean curd, is a food prepared by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in East Asian and Southeast Asian cuisines. Tofu can be soft, firm, or extra firm. Tofu has a subtle flavor and can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish.
Tofu has a low calorie count and relatively large amounts of protein. It is high in iron, and it can have a high calcium or magnesium content, depending on the coagulants used in manufacturing (e.g. calcium chloride, calcium sulfate, magnesium sulfate).
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Soy (noun)
A common East Asian liquid sauce, made by subjecting boiled beans to long fermentation and then long digestion in salt and water.
“soy sauce|q1=US”
“I like a little soy with my rice.”
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Soy (noun)
Soybeans, or the protein derived from them.
“These candles are made from soy.”
“The soy crop is looking good this year.”
“This diet doesn’t let me eat soy.”
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Tofu (noun)
A protein-rich food made from curdled soy milk.
“bean curd”
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Tofu (noun)
An empty box or rectangle displayed by some systems in place of a character not supported by available fonts; □.
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Soy (noun)
protein derived from the beans of an Asian plant, used as a replacement for animal protein in certain foods; soya
“I’m trying to add more soy into my diet”
“soy is a key ingredient in livestock feed”
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Soy (noun)
the widely cultivated plant of the pea family which produces soya beans
“soy is the nation’s leading source of food-grade oil”
“the most common GMOs are soy, corn, canola, and cotton”