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).
A common East Asian liquid sauce, made by subjecting boiled beans to long fermentation and then long digestion in salt and water.
"I like a little soy with my rice."
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."
A protein-rich food made from curdled soy milk.
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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"
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"
A Chinese and Japanese liquid sauce for fish, etc., made by subjecting boiled beans (esp. soybeans), or beans and meal, to long fermentation and then long digestion in salt and water.
a source of oil; used for forage and soil improvement and as food
erect bushy hairy annual herb having trifoliate leaves and purple to pink flowers; extensively cultivated for food and forage and soil improvement but especially for its nutritious oil-rich seeds; native to Asia
thin sauce made of fermented soy beans
most highly proteinaceous vegetable crop known
cheeselike food made of curdled soybean milk
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