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| − | [[Image:TofuWithSoySauceAndCarrot.jpg|right|thumb|280px|Tofu with soy sauce and a decorative carrot slice]] | + | #REDIRECT [[wikipedia:Tofu|Tofu]] |
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| − | {{ingredient}} | [[Cookbook:Soybean|Soybean]]
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| − | [[Cookbook:Soybean|Soy bean]] curd, producing in various degrees of firmness. Used in stir fry, [[Cookbook:Soup|soup]]s, and other Asian cuisine. '''Tofu''' (also called '''bean curd''' in English and '''dòufu''' in Mandarin Chinese) is a food made by coagulating [[Cookbook:Soy Milk|soy milk]] with calcium sulfate (gypsum), nigari (a [[Cookbook:Salt|sea-salt]] derived compound rich in magnesium chloride), or other agents (homemade tofu is often curdled using epsom salts, that is, magnesium sulphate) and then pressing into blocks, similar to the way [[Cookbook:Cheese|cheese]] is made from [[Cookbook:Milk|milk]].
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| − | [[Category:Tofu_recipes|{{PAGENAME}}]]
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