Soybean Curd - see tofu
Soy Sauce - a sauce made from fermented, boiled soybeans and roasted wheat or barley; its color ranges from light to dark brown and its flavor is generally rich and salty (a low-sodium version is available); ...
tofu: Soybean curd. High in protein and low in fat, tofu is faintly nutty and custardlike.
tongs: A device with two long arms hinged together; used for grabbing or lifting objects
tortellini: Stuffed pasta shaped like fat rings.
Soybean curd.
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tofu noodles = soybean curd noodles = tofu shreds = gan si = beancurd noodles = bean curd noodles = soy noodles = soy vermicelli Notes: These chewy noodles look like a pack of rubber bands, ...
Inari Udon Soup Fried soybean curd with noodle soup Inari Zushi A simple dish consisting of Aburage bags stuffed with vinegar rice. Inarizushi A simple dish consisting of Aburage bags stuffed with vinegar rice.
Tofu: a soybean curd that looks like a white cheese square. Stored in water to maintain its moisture. Popular vegetarian meat-substitute. Often utilized in Chinese and Japanese dishes.
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.
Grilled tofu (soybean curd cake). Yakimono
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The Japanese term for foods (usually meat) that are grilled, broiled or pan-fried. The ingredients are generally either marinated in sauce or salted.
It is made from soybean curd and is often substituted for meats, cheeses and certain dairy products because of its healthful properties. Tofu is also a popular food choice among people who don't eat animal products.
The white by-product, resembling wet paper rags or sawdust, that remains after draining off the liquid when making soybean curd, commonly known as tofu.
tofu: extremely versatile food made from soybean curds (the process is similar to the one used to make cottage cheese from cows' milk). Tofu, which is available in silken, soft, firm, and extra firm varieties, is an excellent protein source.
Tau Foo, Taufu or Tauhu [Chinese], Tahu [Tamil], Soya Bean Curd, Soya Bean Cake, Soybean Curd or Soybean Cake ...
Okara: residue that is left after the liquid is drained off when making soybean curd (tofu). Japanese use this in cooking and add this to soups and vegetable dishes.
Okashi: Japanese for confections, pastries and sweets.
Tofu: soft, moist soybean curd
Tow Goo: straw mushrooms
Water Chestnuts: crisp, bland edible tuber of an aquatic plant
Won Ton: deep fried stuffed dough ...
 See also: Cooking, Soybean, Tofu, Bean curd, Curd
  
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