Tofu - Knowledge

4475: 4463: 4451: 3516: 4427: 1296:

soybean variety used will predicate the color of the final tofu product. Ways to reduce the yellow color include reducing isoflavone content by changing the pH of the soy milk solution used in the production of the tofu so that the relevant compounds precipitate out and are removed during the extraction of okara. The opacity of tofu gel and the off-white color typical of standard uncooked firm tofu is due to the scattering of light by the colloidal particles of the tofu. The addition of higher levels of calcium salts or a high protein content will contribute to forming a denser and more aggregated gel network which disperses more light, resulting in tofu with a whiter appearance.

4138: 3200: 3717: 2307:, Japanese), or into many other shapes. Since tofu skin has a soft yet rubbery texture, it can be folded or shaped into different forms and cooked further to imitate meat in vegan cuisine. Some factories dedicate their production to tofu skin and other soy membrane products. Tofu skin is commonly sold in the form of dried leaves or sheets. Other people would put the "tofu bamboo" into congee (a watery rice mixture that is eaten for breakfast) so that the congee becomes more silky and smooth, and gives a whole new texture. Also, soft, fragile skin would be on the congee once it cools down.Tofu skin is cooked with noodles. 3458: 3428: 4067: 1038:) – the traditional and most widely used coagulant to produce Chinese-style tofu, it produces a tofu that is tender but slightly brittle in texture. The coagulant itself is tasteless. Also known as gypsum, calcium sulfate is quarried from geological deposits, and no chemical processing or refining is needed, making it the cheapest coagulant used in tofu production. When used in production, the coagulation reaction is slower due to its low solubility, forming a smooth, more gelatinous tofu with relatively high water content and soft texture. Use of this coagulant also makes tofu that is rich in 3104: 4439: 4202: 3475: 3161: 40: 3087: 4179: 3399: 3216: 3619: 7266: 4283: 5878: 4108: 3696: 4031: 3177: 4049: 162: 3729: 3967: 2088:) is soft tofu that has been fermented in a vegetable and fish brine. The blocks of tofu have a pungent cheese smell, sometimes resembling rotting food. Despite its strong odor, the flavor and texture of stinky tofu is appreciated by aficionados, who describe it as delightful. The texture of this tofu is similar to the soft East Asian tofu from which it is made. The rind that stinky tofu develops when fried is said to be best when especially crisp, and fried stinky tofu is usually served with 3138: 2110: 4260: 4156: 4233: 3984: 3679: 4306: 2102: 1948: 4093: 3635: 3950: 3443: 11230: 10349: 9336: 3933: 4014: 4329: 3999: 10379: 3658: 10369: 3918: 3126: 584: 3493: 3411: 10359: 897: 173: 4939: 10502: 1003: 983: 1507: 883: 6185: 1859: 2255: 4390: 1377: 1758: 502:, important inventions were frequently attributed to important leaders and figures of the time. In 1960, a stone mural unearthed from an Eastern Han dynasty tomb provided support for the theory of the Han origin of tofu; however some scholars maintain that tofu during the Han dynasty was rudimentary and lacked the firmness and taste for it to be considered as tofu. 945:) suspended in boiled soy milk is the most important step in the production of tofu. This process is accomplished with the aid of coagulants. Coagulation depends on complex interactions. There are many variables including the variety and percentage of protein in the soybeans used, slurry cooking temperature, coagulation temperature, and other factors. 1130:, this coagulant produces a very fine textured tofu that is almost jelly-like. It is used especially for "silken" and softer tofus and confers a faint sour taste to the finished product. GDL is derived from glucose and takes the form of a white powder at room temperature. Its molecular structure contains a six-membered 4863:

soybeans, include glycinin and β-conglycinin. The soybean protein consists of many different subunits, which are sensitive to heat, pH, and ionic strength and become unevenly distributed among soluble and particulate fractions due to hydrophilic and hydrophobic interaction because of the amino acid composition.

1310:

Tofu flavor is generally described as bland, which is the taste desired by customers in North America. A more beany flavor is preferred in East Asia. The beany or bland taste is generated during the grinding and cooking process, and either a "hot grind" or a "cold grind" can be used to influence the

1176:

Contemporary tofu manufacturers may choose to use one or more of these coagulants since each plays a role in producing the desired texture in the finished tofu. Different textures result from different pore sizes and other microscopic features in the tofu produced using each coagulant. The coagulant

1184:

Coagulants are typically added at concentrations between 1.5 and 5.0 g/kg. In all coagulants consisting of calcium or magnesium salts, the positive double-bonded ions of the calcium or magnesium are responsible for the coagulation of the soy proteins which become part of the tofu, thereby enhancing

934:

by coagulating the milk of dairy animals to form curds and pressing and aging the curds to form cheese. Typical tofu-making procedures are cleaning, soaking, grinding beans in water, filtering, boiling, coagulation, and pressing. There are also types, such as Japanese raw silken tofu, in which the

1794:

in Korean): Although drained and pressed, this form of fresh tofu retains a high moisture content. It has the firmness of raw meat and bounces back readily when pressed. The texture of the inside of the tofu is similar to that of a firm custard. The skin of this form of tofu retains the pattern of

2151:

During freezing, the ice crystals puncture cell walls and facilitate the release of free and bound water and cause a decrease in total water content in tofu after freezing then thawing. The initial protein-water bonds are irreversibly replaced by protein-protein bonds, which are more elastic and

1286:

Although tartness is sometimes desired in dessert tofu, the acid used in flavoring is usually not the primary coagulant, since concentrations sufficiently high to induce coagulation negatively affect the flavor or texture of the resulting tofu. A sour taste in tofu and a slight cloudiness in its

4514:

Firm Western tofu types can be barbecued since they hold together on a barbecue grill. These types are usually marinated overnight as the marinade does not easily penetrate the entire block of tofu. (Techniques to increase the penetration of marinades include stabbing repeatedly with a fork or

2230:, made from seaweed, is used. When prepared in the usual manner, it has a spongy texture and a mildly sweet or savory flavor. The taste and flavor depend on what soup or cooking stock it was simmered in. A similar form of freeze-dried tofu, in smaller pieces, is found in instant soups (such as 1324:

A wide variety of types and flavors of tofu is available in both Western and Eastern markets. Despite the range of options, tofu products can be split into two main categories: 'fresh tofu', which is produced directly from soy milk, and 'processed tofu', which is produced from fresh tofu. Tofu

1295:

The whiteness of tofu is ultimately determined by the soybean variety, soybean protein composition, and degree of aggregation of the tofu gel network. The yellowish-beige color of soybeans is due to the color compounds including anthocyanin, isoflavones, and polyphenol compounds; therefore the

952:

usually cause them to repel each other. Heating soy milk denatures the proteins and exposes hydrophobic groups normally oriented toward the inside of the globulin structure. Cations from coagulants bind the negatively charged groups. As the net charges of the protein molecules are neutralized,

4862:

The two main components of the soybean important in tofu making are the 11S component, containing glycinin, and the 7S subunit, containing hemagglutinins, lipoxygenases, b-amylase, and β-conglycinin. The major soy protein components, in the two fractions that make up 65–85% of the proteins in

1134:

ring that is hydrolyzed upon contact with water, slowly converting GDL to gluconic acid. When added to soy milk, it gradually lowers the pH and causes proteins to coagulate evenly throughout the mixture, forming a single, smooth gel that is free of air gaps and that resists breaking during

2795:

Tofu has very little flavor or smell of its own. Consequently, tofu can be used in both savory and sweet dishes, acting as a bland background for presenting the flavors of the other ingredients used. In order to flavor the tofu it is often marinated in soy sauce, chillis, sesame oil, etc.

2381:

is a tofu by-product consisting of the fiber, protein, and starch left over when soy milk has been extracted from ground soaked soybeans. It is often used as animal feed in most tofu-producing cultures, but also has other uses in Japanese and Korean cuisines, such as in the Korean stew

2667:). This tofu has a pale golden color that can be attributed to the addition of eggs and, occasionally, food coloring. This tofu has a fuller texture and flavor than silken tofu, due to the presence of egg fat and proteins. Plain "dried tofu" can be flavored by stewing in soy sauce ( 6357: 1748:

Depending on the amount of water that is extracted from the cut and pressed curds two types of tofu are produced: firm, and extra firm. Fresh tofu is usually sold completely immersed in water to maintain its moisture content and freshness, and to suppress bacterial growth.

1899:

Su ji is a more common type of unflavored, extra-firm tofu. It cannot be crumbled and has a more rubbery texture. One variety of dried tofu is pressed especially flat and sliced into long strings with a cross-section smaller than 2 mm × 2 mm. Shredded dried tofu

1938:

Many forms of processed tofu exist. Some processing techniques probably originate before the days of refrigeration from the need to preserve tofu or to increase its shelf life. Other production techniques are employed to create tofus with different textures and flavors.

1650:; "bean flower") is similar to silken tofu, but is typically served a few hours after it is prepared. It is most often eaten as a hot dessert, but sometimes salty pickles or hot sauce are added. This is a type of soft tofu with very high moisture content. Because using 2136:

in Chinese, both meaning "frozen tofu") is a frozen tofu. The ice crystals that develop within it result in the formation of large cavities that appear to be layered. Frozen tofu takes on a yellowish hue in the freezing process. Thousand-layer tofu originates from the

4849:

liquid/solution. Tofu structure is related to soy milk components, particularly colloid components such as protein particles and oil globules. Protein particle content increases with the increase of the globulin ratio in the soybeans. Tofu varieties ensue from adding

3368:, or mat of woven straw, which leaves its imprint on the exterior. The wrapped tofu is then boiled in soup stock. Voids within the tofu develop during the boiling process, allowing the soup stock flavor to penetrate and giving it a distinctive porous appearance. 1998:

in Vietnamese), also called "preserved tofu" or "fermented tofu", consists of cubes of dried tofu that have been allowed to fully air-dry under hay and slowly ferment with the help of aerial bacteria. The dry fermented tofu is then soaked in salt water, Chinese

7199:

National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.).

840:

on the subject of how the Chinese converted callivances (soybeans) into tofu. Flint's writing "Towfu" in his letter is the earliest documented use of "tofu" in the English language. The first tofu company in the United States was established in 1878. In 1908,

1315:

enzyme in the soy protein that is known to generate off flavors. Eliminating these flavors makes tofu that is "bland". If a cold grind is used lipoxygenase remains and produces the aldehyde, alcohol, and ester volatile compounds that create beany notes.

4474: 2680:

100 grams of Egg tofu has 17 mg calcium, 24 mg magnesium, and 5 grams protein while 100 grams tofu has 138 mg calcium, 63 mg magnesium and 12.2 grams protein. Compared with tofu, Japanese tofu's nutritional value is lower.

2265:

is produced when soy milk is boiled in an open, shallow pan, thus producing a film or skin composed primarily of a soy protein-lipid complex on the liquid surface. The films are collected and dried into yellowish sheets known as "soy milk skin"

1135:

transportation. Using GDL as a coagulant, silken tofu can be formed directly in its container, as it does not require pressing. This acid coagulant is also commonly used together with calcium sulfate to give soft tofu a smooth, tender texture.

2477:

Due to their East Asian origins and their textures, many food items are called "tofu", even though their production processes are not technically similar. For instance, many sweet almond tofus are actually gelatinous desserts hardened using

570:

In China, tofu is traditionally used as a food offering when visiting the graves of deceased relatives. It is claimed that the spirits (or ghosts) have long lost their chins and jaws so that only tofu is soft enough for them to eat. Before

6363: 6183:, Ruppe, Scott; Busch, Theodore C. & Smith, Houston, "Size exclusion chromatography process for the preparation of an improved soy protein-containing composition", published 2007-01-30, assigned to Solae LLC 2676:

Egg tofu was invented in Japan during the Edo period. The book《万宝料理秘密箱》written in 1785 recorded how to make Japanese tofu. Later the Japanese form of tofu entered Southeast Asia, being introduced to China in 1995 from Malaysia.

1064:

is only very slightly soluble in water and acts differently in soy protein precipitation, the basis of tofu formation. These are the coagulants used to make tofu with a smooth and tender texture. In Japan, a white powder called

3551:

with a dipping sauce. It is also used in many soups. Cubes of firm tofu can be seasoned with soy sauce, garlic, and other ingredients before pan-frying. A dish of tofu cubes simmered with similar spicy seasoning is called

4137: 3016:

Dried tofu is usually not eaten raw but first stewed in a mixture of soy sauce and spices. Some types of dried tofu are pre-seasoned with special blends of spices, so that the tofu may either be called "five-spice tofu"

1844:. Some of them are squeezed using heavy weights to eliminate excess moisture. These products are produced in areas where traveling is inconvenient, such as remote islands, mountain villages, and heavy snowfall areas. 1185:

its nutritional value. Only 1 part per 1000 of the tofu eaten is coagulant; most of the coagulant reacts with soy protein and is broken down into ions. The non-reactive portion dissolves in the whey and is discarded.

812:

Chinese mariners and merchants, along with many other foods that became staples of the Philippine diet. The use and production of tofu were first limited to urban centers with influential Chinese minorities, such as

7198: 2799:

In East Asian cooking, tofu is prepared in many ways, including raw, stewed, stir-fried, in soup, cooked in sauce, or stuffed with fillings. The idea of using tofu as a meat substitute is not common in East Asia.

4462: 3895:. After the spicy coconut water has completely evaporated, the tofu is fried until it is golden brown. The result is moist but rather firm, sweet, and spicy tofu. This cooked tofu variant is commonly known as 6025: 4066: 4282: 1896:. When sliced thinly this tofu can be crumbled easily. The skin of this form of tofu has the pattern of the muslin used to drain and press it. Western firm tofu is milled and reformed after pressing. 4201: 7319:

K Saio, M Kamiya, T Watanabe. "Food processing characteristics of soybean 11S and 7S proteins. Part I. Effect of difference of protein components among soybean varieties on formation of tofu-gel".

575:

was available in China, tofu was often only sold during winter since tofu did not spoil as easily in cold weather. During the warmer months, tofu, once made, spoils if stored for more than a day.

6255: 3515: 3057:. Freeze-dried tofu and frozen tofu are rehydrated and enjoyed in savory soups. These products are often taken along on camping trips since a small bag of them can provide protein for many days. 2974:, lit. "fried tofu"). These may be eaten on their own or with a light sauce, or further cooked in liquids; they are also added to hot pot dishes or included as part of the vegetarian dish called 2673:) to make soy-sauce tofu. It is common to see tofu sold from hot food stalls in this soy-sauce stewed form. Today Egg "Japanese" tofu is made of eggs, water, vegetable protein, and seasoning. 4048: 2141:

of China and is commonly made at home from soft tofu. It is also commercially sold as a specialty in Hong Kong, Taiwan, and other areas with Jiangnan emigrants. It is regularly paired with

7151: 7055: 4107: 1271:

in Japanese) or Western types of tofu, are further pressed to remove even more liquid. In Vietnam, the curd is strained and molded in a square mold, and the end product is called

1107:

nor pure magnesium chloride imparts a perceivable taste to the finished tofu. Calcium chloride is not found in seawater in significant quantities and therefore is not regarded as

2541:

juices may occasionally be referred to as "coconut tofu" or "mango tofu", although such names are also given to hot dishes that use soy tofu and coconut or mango in the recipe.

7177: 5428: 4383:. Warm soft tofu is served in slices (created by scooping it from a wooden bucket with a flat spoon) in a bowl with either pandan-flavored sugar syrup or palm sugar syrup. 808:豆干 "tāu-goa"), which is a staple alternative to meat in main meals and in numerous regional dishes. Tofu was introduced to the archipelago in the 10th to 13th centuries by 4450: 4030: 6496: 4519:(TVP) as a meat substitute. Softer tofus are sometimes used as a dairy-free or low-calorie filler. Silken tofu may be used to replace cheese in certain dishes, such as 4178: 1243:

in Japanese) the soy milk is curdled directly in the tofu's final packaging. For standard firm East Asian tofu, the soy curd is cut and strained of excess liquid using

5662: 3176: 7436:

Guo, Shun-Tang; Ono, Tomotada (2005). "The Role of Composition and Content of Protein Particles in Soymilk on Tofu Curding by Glucono-δ-lactone or Calcium Sulfate".

4792: 3160: 2963:(Chinese dry tofu), with their lower moisture content, are cut into bite-sized cubes or triangles and deep fried until they develop a golden-brown, crispy surface ( 1696:). It's normally coagulated at the restaurant into a serving container. Douhua is not always considered a type of tofu, but rather a type of food in its own right. 836:. Franklin, who encountered it during a trip to London, included a few soybeans and referred to it as "cheese" from China. In 1770, Franklin also corresponded with 12163: 6017: 11027: 1345:), different types of unpressed tofu are produced. Gypsum-gelled soft tofu has a smooth and gel-like texture and is commonly known as soft tofu, silken-tofu, or 5603: 12491: 6219:

Maltais, Anne; Remondetto, Gabriel E.; Gonzalez, Rolando; Subirade, Muriel (2005). "Formation of Soy Protein Isolate Cold-set Gels: Protein and Salt Effects".

12195: 7029: 6247: 1172:

from microorganisms. Papain, moreover, has been studied as a gelling agent to produce "instant tofu" from soy protein isolate and soy glycinin (11S) protein.

7284:

T. D. Kai and C. G. Chang, "Dry Tofu Characteristics Affected by Soymilk Solid Content and Coagulation Time", North Dakota State University, 1996.

5587:

I think we have Garavances with us; but I know not whether they are the same with these, which actually came from China, and are what the Tau-fu is made of.

3398: 2703: 2462: 530:(AD 581–618), for dishes with a consistency like yogurt or soft cheese, later influenced by Mongolian milk products and methods of production, and the term 11265: 4967:) on the English-language list of ingredients on its product labels, although the Chinese list of ingredients on the same product lists 紅糟 (literally "red 4232: 4155: 7132: 3377:

is a mixture of chopped vegetables and mashed tofu. The mixture is bound together with starch and deep-fried. Chinese families sometimes make a steamed

2152:

cause a structural change to the gel network and lead to an increase in textural properties such as hardness, springiness, cohesiveness, and gumminess.

1584:

without cutting the curd. Silken tofu is available in several consistencies, including soft and firm, but all silken tofu is more delicate than regular

512:

The last group of theories maintains that the ancient Chinese learned the method for curdling soy milk by emulating the milk curdling techniques of the

11022: 10949: 9870: 505:

Another theory suggests that the production method for tofu was discovered accidentally when a slurry of boiled, ground soybeans was mixed with impure

7081: 6758: 2930:

Depending on the type of tofu used, the texture of deep-fried tofu may range from crispy on the outside and custardy on the inside, to puff up like a

11452: 7827: 6282: 5901: 644:. Much of tofu's early use in East Asia was as a vegetarian substitute for meat and fish by Buddhist monks, especially those following Zen Buddhism. 6941: 5729:

Saowapark, Suteera; Apichartsrangkoon, Arunee; Bell, Alan E. (1 April 2008). "Viscoelastic properties of high pressure and heat-induced tofu gels".

1333:

Unpressed fresh tofu is gelled soy milk with curd that has not been cut and pressed of its liquid. Depending on whether the soy milk is gelled with

7428: 4505:, mock meats, and dishes requiring a consistency that holds together, while the softer styles can be used for desserts, soups, shakes, and sauces. 2424: 6551: 3695: 3427: 7251: 6678:

Xu, Yangzi; Tao, Yukun; Shivkumar, Satya (December 2016). "Effect of freeze-thaw treatment on the structure and texture of soft and firm tofu".

7107: 6828: 6577: 6411: 6077:

Zhong, Fang; Wang, Zhang; Xu, Shi-Ying; Shoemaker, Charles F. (2007). "The evaluation of proteases as coagulants for soy protein dispersions".

4259: 3716: 1795:

the muslin used to drain it, and the outside is slightly more resistant to damage than the inside. It can be picked up easily with chopsticks.

7052: 6158: 11921: 10385: 5028: 2617:) and is white in color with the same consistency as yellow Burmese tofu when set. It is eaten as a salad in the same manner as yellow tofu. 540:, "beans curdled" ) or tofu. Although intriguing and possible, there is no evidence to substantiate this theory beyond academic speculation. 6856: 6773: 5986:

Aggregation of peptides in soy protein isolate hydrolysates: the individual contributions of glycinin- and beta-conglycinin-derived peptides

5629: 5574: 5261: 3618: 2761: 2437: 2155:

In Japan, two kinds of freeze-dried tofu are produced. Those are usually rehydrated by being soaked in water prior to consumption. In their

852:

However, tofu was not well known to most Westerners before the middle of the 20th century, when it was popularized in the United States by

509:. Such sea salt would probably have contained calcium and magnesium salts, allowing the soy mixture to curdle and produce a tofu-like gel. 5106: 3199: 1686:. It is frequently served at breakfast or for dessert. It is usually served either with a sweet ginger syrup, or a mushroom gravy called 1580:. Gelled with gypsum, this tofu is undrained, and unpressed, and contains a high moisture content. Silken tofu is produced by coagulating 1111:. It is used extensively in the United States due to its flavor and low cost. Fresh clean seawater itself can also be used as a coagulant. 4305: 4092: 3605:(kimchi stew) tend to have diced firm tofu in them. As in many other East Asian countries, tofu is also enjoyed in a hot pot dish called 641: 7529: 6643:

Gandhi, A. P.; Bourne, M. C. (August 1988). "Effect of Pressure and Storage Time on Texture Profile Parameters of Soybean Curd (tofu)".

5328: 3457: 280:

in English. Tofu originated in China and has been consumed in the country for over 2,000 years. Tofu is a traditional component of many

11462: 10954: 5962: 5491: 1588:(pressed tofu) and it has different culinary uses. Silken tofu can be used as a substitute for dairy products and eggs, especially for 12459: 12283: 7206:. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). 1283:). The tofu curds are allowed to cool and become firm. The finished tofu can then be cut into pieces, flavored or further processed. 6468: 6055: 3137: 1042:. As such, many tofu manufacturers choose to use this coagulant to be able to market their tofu as a good source of dietary calcium. 12109: 11467: 11258: 9316: 7169: 5420: 3103: 7612: 7337:

Anderson, J. W.; Johnstone, B.M.; Cook-Newell, M.E. (1995), "Meta-Analysis of the Effects of Soy Protein Intake on Serum Lipids",

6389: 5677:

Hou, H.J.; Chang, K.C.; Shih, M.C. (1 July 1997). "Yield and Textural Properties of Soft Tofu as Affected by Coagulation Method".

12696: 7147: 6605: 6330: 3983: 1892:

contains the least moisture of all fresh tofu, the firmness of fully cooked meat, and a somewhat rubbery feel similar to that of

4426: 3634: 2486:. Some foods, such as Burmese tofu, are not coagulated from the "milk" of the legume but rather set in a manner similar to soft 13852: 12134: 10299: 6713: 5863: 5756:

Kohyama, Kaoru; Sano, Yoh; Doi, Etsushiro (1995). "Rheological Characteristics and Gelation Mechanism of Tofu (Soybean Curd)".

3086: 2710: 2529:) is a milky white and gelatinous substance resembling tofu, but it does not use soy products or soy milk and is hardened with 2469: 6517: 6490: 845:, a Chinese anarchist and a vegetarian with a French degree in agriculture and biology, opened a soy factory, the Usine de la 12251: 11911: 9265: 7820: 7797: 7721: 7692: 7658: 7637: 7556: 7523: 7469: 7400: 7211: 6464: 5993: 5956: 5322: 5296: 2286:

in Japanese). Its approximate composition is 50–55% protein, 24–26% lipids (fat), 12% carbohydrate, 3% ash, and 9% moisture.

7562: 7475: 7406: 7294: 4834:

vacuity, and detoxify the body. However, there is no scientific evidence supporting such claims, nor their implied notions.

498:

prince. While plausible, the paucity of reliable sources for this period makes this difficult to conclusively determine. In

13439: 13134: 9238: 7746: 7225: 4508:

Some people enjoy tofu made and prepared with chocolate and making it into pies and mousse along with other tofu desserts.

1177:

mixture is dissolved in water, and the solution is then stirred into boiled soy milk until the mixture curdles into a soft

7745:

White, L. R.; Petrovitch, H.; Ross, G. W.; Masaki, K.; Hardman, J.; Nelson, J.; Davis, D.; Markesbery, W. (1 April 2000),

4328: 3657: 14126: 13474: 11992: 11834: 11251: 6459: 5544: 5461: 5133: 2240:(凍み豆腐) is mainly consumed in the Tohoku region. While Koya-dofu is made by shade-drying, shimidofu is made by sun-drying. 783:. Indonesia, Thailand, Malaysia, and the Philippines are major producers of tofu and have plants in many municipalities. 7587: 7002: 6743: 3998: 12187: 6900: 6309: 3728: 7584:

History of Soybeans and Soyfoods: 1100 B.C. to the 1980s, Volume IV, The History of Traditional Non-Fermented Soyfoods

4781:

This sample is relatively rich in calcium due to the coagulant. Values for other varieties may be significantly lower.

3966: 3371:

Soft tofu can also be broken up or mashed and mixed with raw ingredients prior to being cooked. For example, Japanese

2934:. The former is usually eaten plain in Chinese cuisine with garlic soy sauce, while the latter is either stuffed with 1138:

Other edible acids: Though they can affect the taste of the tofu more, and vary in density and texture, acids such as

12155: 12049: 9144: 7495: 6197: 5524: 2657:, Rìbĕn dòufu, lit. "Japan bean curd") is the main type of savory flavored tofu. Whole beaten eggs are combined with 7664: 6971: 5599: 4998: 3474: 1888:, vegetarian chicken) is an extra firm variety of tofu where a large proportion of the liquid has been pressed out. 1188:

The curds are processed differently depending on the form of tofu that is being manufactured. For soft silken tofu (

13867: 13299: 12002: 11869: 9253: 8381: 7813: 7716:, FAO agricultural services bulletin, vol. 97, Rome: Food and Agriculture Organization of the United Nations, 7374: 7026: 4963:

The Hwang Ryh Shang Company of Taiwan, a major producer of pickled tofu, mislabels this ingredient as "red date" (

4013: 13484: 13058: 12443: 12411: 9372: 7609:

History of Soybeans and Soyfoods: 1100 B.C. to the 1980s, Volume V, The History of Traditional Fermented Soyfoods

3932: 3678: 1658:

difficult to pick up, it is generally eaten with a spoon. With the addition of flavorings such as finely chopped

6104:

Zhong, Fang; Yang, Xin; Li, Yue; Shoemaker, Charles F. (2006). "Papain-induced Gelation of Soy Glycinin (11S)".

4149:, literally bakso (meatball), tahu (tofu), goreng (fried). Fried tofu filled with fish, tapioca starch, or meat. 3949: 3060:

Pickled tofu is commonly used in small amounts together with its soaking liquid to flavor stir-fried or braised

2419:

is used by extension for similarly textured curdled dishes that do not use soy products, such as "almond tofu" (

2147:

as a winter dish. Frozen tofu is defrosted before serving and sometimes pressed to remove moisture prior to use.

13999: 13539: 12094: 12079: 12022: 10865: 220: 9057: 7128: 6276: 4057:, Indonesian fried tofu filled with vegetable, shrimp, or chicken served with bird eye chili and sweet shrimp 381: 14014: 13938: 13776: 13189: 12624: 12536: 12315: 12179: 11946: 10418: 9744: 6194:"Size exclusion chromatography process for the preparation of an improved soy protein-containing composition" 2907:

With the exception of the softest tofus, all forms of tofu can be fried. Thin and soft varieties of tofu are

2875:. During the summer, "dòuhuā" is served with crushed ice; in the winter, it is served warm. In many parts of 2058:(an Okinawan variety of large and firm tofu). It is fermented and matured with koji mold, red koji mold, and 7078: 4788: 3125: 12363: 11874: 11583: 11457: 8745: 7165: 5793:"Aggregation of soy protein-isoflavone complexes and gel formation induced by glucono-δ-lactone in soymilk" 4823: 3800:. Although pre-fried tofu is often sold cold, it is seldom eaten directly and requires additional cooking. 3761:

Chinese pronunciation of tofu (tāu-hū, 豆腐). In Indonesian markets, tofu is usually available in two forms:

462: 5354: 4515:

freezing and thawing prior to marinating.) Grated firm Western tofu is sometimes used in conjunction with

4416:

Another popular dish with tofu is bún đậu mắm tôm, which is a dish with rice noodles served with tofu and

2715:

a peanut milk, made by crushing raw peanuts, adding water and straining, is combined with starch (usually

849:. This was the world's first soy dairy and the first factory in France to manufacture and sell beancurd. 761:

in Malaysia and Singapore. Malaysian and Singaporean Indians use tofu in their cuisine, such as in Indian

14131: 13983: 13043: 12403: 11521: 11376: 10309: 10289: 9421: 9233: 6933: 5897: 1368:

Unpressed tofu is so soft that it is directly ladled out for serving or sold with its gelling container.

6180: 1720:) rather than firm or dry tofu. The texture of black bean tofu is slightly more gelatinous than regular 13289: 13008: 12499: 12435: 12275: 12243: 12017: 11931: 11566: 10649: 10319: 9804: 9774: 4929: 4810:, about 10.7% for firm tofu and 5.3% for soft "silken" tofu, with about 5% and 2% fat respectively, as 4516: 3442: 805: 797: 554: 6545: 3823:

type of hollow fried tofu cut into small pieces, served with a thin, watery dressing made by blending

912:

Regardless of the product or scale of the production, the production of tofu essentially consists of:

14116: 14106: 14096: 13339: 13194: 13154: 12592: 12483: 12467: 12012: 12007: 11997: 11700: 11663: 11343: 11202: 9339: 7247: 4921: 4811: 4438: 647:

The earliest Japanese document concerning tofu refers to the dish being served as an offering at the

7104: 6820: 6573: 6426: 490:

The most commonly held of the three theories of tofu's origin maintains that tofu was discovered by

14121: 14101: 13907: 13882: 13766: 13269: 13159: 12568: 12084: 11899: 11742: 11426: 11381: 10481: 10294: 1355:). The bittern-gelled variety has a very soft spongy curdled texture and is known as extra-soft or 948:

Soybean proteins are mainly composed of 7S and 11S proteins. The negative surface charges on these

903: 13469: 5020: 4523:. Tofu has also been fused into other cuisines in the West, for instance in Indian-style curries. 3917: 1060:: Both of these salts are highly soluble in water and affect soy protein in the same way, whereas 14111: 14091: 14029: 13621: 13139: 12339: 12235: 12054: 11579: 11541: 11411: 11396: 11301: 11196: 10518: 10334: 9665: 9637: 9260: 9243: 9085: 8553: 6850: 6765: 5625: 5566: 5255: 4906: 4511:

This came about due to vegans and vegetarians avoiding the usage of items such as milk and eggs.

3784:

A common cooking technique in many parts of East and Southeast Asia involves deep frying tofu in

3167: 2768: 2630: 2444: 285: 85: 7739: 6150: 1724:

and the color is greyish in tone. This type of tofu is eaten for its earthy "black bean taste".

13414: 13314: 12998: 12743: 12395: 12347: 12331: 11894: 11889: 11854: 11849: 11844: 11574: 11416: 11371: 11159: 10304: 9734: 9546: 9170: 6970:. Division of Agricultural Products and Logistics, Department of Agriculture, Gifu Prefecture. 5100: 3565:

features blanched tofu served in rectangular slices around the edges of a plate with pan-fried

1449: 837: 563:(202 BC – AD 220), but it did not become a popular food in China until the 516:. The primary evidence for this theory is the etymological similarity between the Chinese term 393: 13706: 11725: 8040: 5364: 5286: 4732: 14044: 13836: 13751: 13504: 13169: 12848: 12475: 12259: 11621: 11606: 11526: 11331: 10926: 10362: 10212: 9820: 9764: 9696: 9525: 9020: 8005: 7881: 7513: 5312: 4745: 1131: 1122: 24: 20: 5938: 5483: 3410: 2007:, or in a mixture of whole rice, bean paste, and soybeans. In the case of red pickled tofu ( 1251:

and then lightly pressed to produce a soft cake. Firmer tofus, such as East Asian dry tofu (

1095:, calcium chloride, and trace amounts of other naturally occurring salts. Although the term 13887: 13741: 13656: 13564: 13419: 13229: 13089: 12664: 12355: 12323: 12211: 12203: 12114: 12064: 11616: 11421: 10759: 10242: 10217: 9850: 9749: 9556: 9492: 9248: 9012: 5804: 2167: 1705:, hēidòuhuā) is a type of silken tofu made from black soybeans, which is usually made into 400:. The term "bean curd(s)" for tofu has been used in the United States since at least 1840. 200: 6047: 4295:(rice cake) and vegetables drizzled with peanut sauce. Originated from central western of 8: 14004: 13933: 13736: 13494: 13489: 13479: 13464: 13454: 13389: 13369: 13324: 12978: 12838: 12656: 12519: 12371: 11789: 11472: 11442: 11391: 11087: 10964: 10785: 10247: 9714: 9365: 8647: 8172: 8035: 6454: 5860:"Technology of production of edible flours and protein products from soybeans. Chapter 9" 4968: 4901: 4791:

for adults, except for potassium, which is estimated based on expert recommendation from

3900: 3333: 2976: 2927:

in Chinese, literally "bean bubble", describing the shape of the fried tofu as a bubble.

1807: 125: 13524: 13219: 13063: 10368: 6705: 5808: 4526:

Tofu and soy protein can be industrially processed to match the textures and flavors of

2196:

was discovered by accident by leaving tofu outdoors in the winter season. It is sold in

637: 13958: 13948: 13862: 13791: 13726: 13676: 13534: 13244: 13099: 12873: 12379: 12227: 12089: 12059: 11839: 11829: 11611: 11556: 11406: 10977: 10664: 10182: 9888: 9657: 9629: 9561: 9497: 9190: 8410: 7774: 7680: 7604: 7449: 7422: 6656: 6599: 6386: 6232: 5833: 5792: 5690: 5237: 4911: 4712: 4678: 3750: 2952:", which consists of a fried aburage tofu package stuffed with noodles and capped with 2595: 2431: 2034: 1837: 1338: 1287:

storing liquid is also usually an indication of bacterial growth and, hence, spoilage.

1092: 1072: 1053: 958: 954: 846: 727: 445: 328: 281: 250: 135: 115: 81: 6336: 3492: 39: 13872: 13756: 13626: 13616: 13611: 13509: 13249: 13224: 13129: 13114: 13079: 13023: 12973: 12928: 12878: 12833: 12783: 12680: 12608: 12576: 12560: 12544: 12219: 12171: 11951: 11764: 11401: 11348: 11234: 11207: 11144: 11139: 11014: 11004: 10411: 10378: 10252: 10207: 10101: 9180: 9175: 8915: 8852: 8057: 7970: 7766: 7735: 7717: 7688: 7654: 7633: 7552: 7519: 7505: 7465: 7396: 7356: 7217: 7207: 6896: 6660: 6117: 5999: 5989: 5952: 5838: 5820: 5773: 5520: 5318: 5292: 4758: 2459: 2325: 2183: 1819: 1549: 1088: 853: 829: 687:

Chinese word for either soft or firm tofu, or "tāu-hū" or "tāu-goa" respectively. In

397: 340: 192: 120: 10372: 9350: 7778: 5859: 3193:), is a soft tofu dish. The fresh tofu is served warm and dressed with sweet syrup. 14034: 14024: 13963: 13877: 13826: 13796: 13771: 13731: 13641: 13399: 13379: 13304: 13119: 12953: 12908: 12863: 12828: 12729: 12722: 12672: 12640: 12528: 12307: 12069: 11824: 11737: 11589: 10754: 10202: 10109: 9893: 9825: 9789: 9784: 9779: 9739: 9729: 9675: 9670: 9551: 9541: 9512: 9476: 9401: 9321: 9195: 8725: 8672: 7997: 7965: 7836: 7762: 7758: 7445: 7346: 6821:"Awareness about 'okara' and the preference for ice cream with 'okara' added to it" 6691: 6687: 6652: 6523: 6228: 6113: 6090: 6086: 5944: 5828: 5812: 5765: 5742: 5738: 5686: 5401: 5370: 5229: 5062: 4896: 3702: 3069: 2984: 2598:. Burmese tofu may be fried as fritters cut into rectangular or triangular shapes. 2563: 2357: 2343: 2188: 1535: 1342: 1057: 818: 449: 370: 361: 324: 320: 289: 230: 110: 100: 95: 73: 45: 12893: 8199: 8015: 3318: 938: 165: 14039: 13978: 13968: 13943: 13786: 13716: 13711: 13681: 13596: 13554: 13424: 13394: 13384: 13344: 13334: 13274: 13234: 13214: 13164: 13124: 13094: 13053: 13048: 12818: 12793: 12648: 12419: 12291: 12037: 11971: 11631: 11338: 11216: 10707: 9945: 9913: 9830: 9759: 9754: 9609: 9576: 9520: 9381: 9165: 9160: 9052: 8030: 7546: 7459: 7390: 7298: 7111: 7085: 7059: 7033: 6393: 4165: 4080: 3851: 3843:

rice cake, usually in peanut sauce dressing. Slices of tofu are usually mixed in

3595: 3357: 3276: 3215: 2827: 2503: 2371: 2156: 1577: 1557: 1414: 1402: 1325:

production also creates important by-products that are used in various cuisines.

1080: 1020: 499: 210: 90: 13953: 10840: 8455: 7782: 7711: 7351: 2967: 1682:

is usually served warm with white or dark palm sugar syrup, or served cold with

679:

In Southeast Asia, tofu was introduced to the region by Chinese immigrants from

380:

The earliest documentation of the word in English is in the 1704 translation of

14061: 14056: 14051: 13746: 13721: 13696: 13529: 13374: 13354: 13319: 13264: 13254: 13204: 13199: 13109: 13084: 13038: 12983: 12948: 12933: 12903: 12898: 12823: 12808: 12788: 12778: 12552: 12451: 12299: 12267: 12032: 11941: 11668: 11506: 11493: 11447: 11306: 11058: 10882: 10588: 10578: 10352: 10314: 10037: 9898: 9647: 9642: 9358: 9080: 8885: 8045: 7982: 7876: 7864: 7491: 7201: 3685: 3583: 3542: 3526: 3065: 2495: 2047: 2029: 1736:(fresh green soybeans); it is pale green in color and often studded with whole 1427: 1388: 1334: 1150:(such as lemon juice), can also be used to coagulate soy milk and produce tofu. 683:, as evidenced by many countries in Southeast Asia referring to tofu using the 657: 594: 437: 105: 10712: 8084: 6193: 5536: 5453: 5127: 4851: 4389: 482:, with regional variations in production methods, texture, flavor, and usage. 14086: 14080: 14009: 13912: 13816: 13701: 13666: 13651: 13519: 13499: 13459: 13449: 13434: 13409: 13404: 13359: 13284: 13209: 13174: 13033: 13003: 12963: 12798: 12773: 12584: 11916: 11859: 11501: 11363: 11353: 11326: 11311: 11278: 11243: 11179: 11114: 10669: 10631: 10528: 10027: 9987: 9977: 9923: 9840: 9724: 9604: 9599: 9586: 9502: 8992: 8787: 8662: 8603: 8331: 8264: 8244: 7977: 7859: 7851: 7579: 6994: 6735: 6664: 6003: 5824: 5777: 4658: 4571: 4273: 3956: 3785: 3601: 2396: 2197: 1659: 750: 648: 633: 572: 161: 9132: 8900: 7713:

Technology of production of edible flours and protein products from soybeans

6303: 5948: 5704: 2781:

starch, and heating it until curdling occurs. It is often served chilled as

2625: 2192:, or traditional Buddhist vegetarian cuisine. It is said that the method of 2179: 13973: 13917: 13902: 13897: 13811: 13801: 13691: 13686: 13591: 13559: 13514: 13364: 13184: 13104: 13028: 13013: 12993: 12988: 12968: 12958: 12883: 12858: 12843: 12813: 12688: 12427: 12387: 12104: 12099: 11987: 11926: 11814: 11732: 11720: 11673: 11594: 11531: 11516: 11321: 11316: 11211: 11154: 11149: 11129: 11075: 11047: 11043: 10999: 10994: 10621: 10593: 10486: 10461: 10404: 9769: 9719: 9614: 9385: 8987: 8895: 8867: 8809: 8740: 8689: 8548: 8395: 8284: 8067: 7933: 7770: 7509: 7221: 5842: 4831: 4620: 4555: 4491: 4417: 4250: 4223: 4215: 4121: 4058: 3868: 3706: 3589: 3143: 2940: 2716: 2555: 2550: 2534: 2420: 2321: 2316: 2004: 1957: 1671: 1410: 1312: 1127: 1039: 857: 833: 809: 564: 457: 316: 176: 130: 7805: 7360: 7164: 5220:

Davis, J. F. (1 January 1853). "Chusan, with a Survey Map of the Island".

5173: 3003:, chili, and fermented bean paste sauce. A vegetarian version is known as 2586:

flour instead. Both types are yellow in color and generally found only in

1456:

is often translated into Chinese and Japanese using the Chinese character

13806: 13781: 13661: 13646: 13601: 13549: 13544: 13429: 13329: 13309: 13294: 13279: 13259: 13179: 13144: 12943: 12918: 12913: 12888: 12868: 12853: 12803: 12042: 11769: 11710: 11658: 11636: 11546: 11536: 11124: 10855: 10744: 10583: 10543: 10491: 10471: 10446: 10382: 10141: 9865: 9855: 9691: 9446: 9152: 8967: 8935: 8890: 8857: 8831: 8797: 8667: 8515: 8301: 8239: 8227: 8162: 8129: 7869: 7648: 6963: 5791:

Hsia, Sheng-Yang; Hsiao, Yu-Hsuan; Li, Wen-Tai; Hsieh, Jung-Feng (2016).

4994: 4943: 4604: 4567: 4413:

is a variety of soft tofu made and carried around in an earthenware jar.

4356: 4315: 4040: 4039:

goreng (Dutch-Indonesian food based on tofu and Dutch cooking technique)

3973: 3939: 3828: 3805: 3641: 3573: 3561: 3254: 3152: 3094: 3077: 3043: 2908: 2901: 2886: 2881: 2663: 2579: 2109: 2066: 1947: 1311:

taste. The hot grind method reduces the beany flavor by inactivating the

1244: 1147: 1139: 1083:

is removed and the water evaporated. Depending on its production method,

787: 740: 560: 527: 495: 467: 429: 409: 8762: 8720: 7896: 7368: 5769: 3464: 3300: 14019: 13857: 13831: 13761: 13671: 13636: 13631: 13586: 13444: 13239: 13149: 12715: 12632: 12507: 12027: 11956: 11936: 11794: 11774: 11551: 11386: 11063: 10835: 10764: 10616: 10603: 10568: 10451: 10237: 10227: 10117: 10093: 10052: 10022: 10007: 9972: 9954: 9860: 9794: 9301: 9296: 9092: 9075: 8862: 8782: 8684: 8652: 8613: 8573: 8448: 8443: 8316: 8222: 8177: 7921: 5241: 4535: 4338: 3892: 3833: 3824: 3811: 3404:

Japanese-style silken tofu with soy sauce and a decorative carrot slice

2852: 2819: 2583: 2568: 2515: 2491: 2234:), in which the toppings are freeze-dried and stored in sealed pouches. 2038:) is added for color. In Japan, pickled tofu with miso paste is called 1823: 1651: 842: 763: 712: 668: 652: 453: 8568: 7389:

Du Bois, Christine M., Chee Beng Tan and Sidney Wilfred Mintz (2008).

5816: 3239: 3236: 2964: 2895: 2892: 2842: 2839: 2079: 2076: 2073: 2019: 2016: 2013: 2010: 1989: 1986: 1970: 1967: 1964: 1715: 1712: 1457: 1257: 1254: 1221: 1218: 1197: 1194: 1191: 412:

about 2000 years ago. Chinese legend ascribes its invention to Prince

13349: 13018: 12923: 12616: 11961: 11819: 11759: 10900: 10890: 10860: 10688: 10639: 10573: 10563: 10558: 10553: 10466: 10329: 10222: 10164: 10159: 10154: 10149: 10080: 10047: 10002: 9992: 9931: 9908: 9903: 9845: 9835: 9799: 9436: 9416: 9212: 9200: 9070: 9047: 9025: 8982: 8792: 8679: 8598: 8400: 8353: 8336: 8321: 8249: 8134: 8124: 8108: 8096: 4563: 4342: 4319: 4296: 4169: 4117: 3876: 3845: 3789: 3669: 3625: 3499: 3481: 3389: 3373: 3337: 3259: 3229: 3073: 3061: 2989: 2864: 2783: 2404: 2262: 2231: 2219: 2113: 2101: 2089: 2000: 1924:, can be served cold, stir-fried, or added to soup, as with Japanese 1827: 1667: 1589: 1076: 814: 774: 696: 688: 604: 312: 10396: 8460: 7901: 5233: 1417:, so that it curdles. The curds remain loose and soft. Freshly made 13821: 12074: 11905: 11809: 11293: 11274: 11134: 11092: 11080: 10915: 10905: 10895: 10850: 10825: 10739: 10717: 10659: 10611: 10523: 10257: 10192: 10187: 10085: 10057: 9982: 9967: 9880: 9591: 9471: 9306: 9117: 9097: 9030: 8930: 8777: 8752: 8608: 8438: 8390: 8368: 8363: 8341: 8326: 8311: 8306: 8274: 8259: 8167: 8141: 8103: 8050: 8010: 7916: 7911: 7906: 6940:. National Institute of Information and Communications Technology. 5600:"History, Travel, Arts, Science, People, Places | Smithsonian" 5516: 4916: 4575: 4543: 4219: 4192: 3888: 3797: 3778: 3417: 3382: 3378: 3294: 3249: 3036: 2573: 2138: 2043: 1926: 1841: 1815: 1581: 1406: 1305: 1169: 949: 942: 704: 700: 692: 506: 475: 441: 357: 253: 150: 10805: 8836: 8767: 8269: 8079: 7687:(4th ed.). Cambridge, Mass.: Harvard University Asia Center. 4547: 3328:). Soft tofu that has been thinly sliced and deep fried, known as 2289:

The skin can also be dried into a product known as "tofu bamboo" (

589: 13892: 12736: 12600: 11715: 11511: 11169: 11164: 11068: 11053: 10932: 10845: 10697: 10548: 10476: 10456: 10427: 10324: 10284: 10174: 10072: 10032: 10012: 9997: 9962: 9566: 9456: 9441: 9411: 9406: 9291: 9286: 9207: 9185: 9107: 8962: 8957: 8905: 8821: 8816: 8757: 8730: 8712: 8578: 8563: 8525: 8520: 8498: 8465: 8405: 8358: 8289: 8232: 8217: 8212: 8025: 7955: 7948: 7943: 7891: 6218: 4846: 4807: 4551: 4531: 4520: 4242: 4145: 3880: 3839: 3758: 3608: 3547: 3346: 3284: 3054: 3047: 2931: 2860: 2856: 2690:) Japanese tofu; shrimp Japanese tofu; Japanese tofu in ketchup; 2587: 2487: 2483: 2200:

blocks or cubes in Japanese markets. It is typically simmered in

2059: 1830:. These types of firm tofu are produced with seawater instead of 1161: 1143: 964:

Two types of coagulants (salts and acids) are used commercially.

821:, but quickly spread to even remote native villages and islands. 716: 708: 684: 583: 513: 471: 433: 308: 300: 296: 8826: 7367:

Ang, Catharina Y. W.; Liu, KeShun; Huang, Yao-Wen, eds. (1999),

436:

during the 10th and 11th centuries. It spread to other parts of

12938: 11966: 11799: 11779: 11693: 11688: 11599: 11174: 10968: 10910: 10795: 10790: 10780: 10644: 10538: 10533: 10501: 10232: 10197: 10133: 10125: 10062: 10042: 10017: 9426: 9281: 9122: 8977: 8952: 8945: 8940: 8910: 8804: 8694: 8657: 8631: 8588: 8583: 8558: 8530: 8503: 8470: 8433: 8346: 8254: 7926: 7886: 6995:"History of Tofu 'History of Tofu in South and Southeast Asia'" 6938:

Japanese-English Bilingual Corpus of Knowledge's Kyoto Articles

6626: 6624: 6622: 5391: 5389: 5387: 5385: 4964: 4891: 4886: 4876: 4843: 4582: 4559: 4527: 4269: 4129: 4125: 4084: 4076: 4020: 3908: 3884: 3857: 3793: 3647: 3567: 3385:

dish from equal parts of coarsely mashed tofu and ground pork.

3307:

In Japan, cubes of lightly coated and fried tofu topped with a

3245: 3183: 2953: 2945: 2935: 2872: 2868: 2848: 2832: 2774: 2594:

variety is also available in some overseas restaurants serving

2499: 2385: 2143: 1976: 1921: 1893: 1853: 1832: 1683: 1663: 1596: 1346: 1248: 1165: 1067: 1061: 1025: 931: 920: 735: 731: 680: 491: 424:

province. Tofu and its production technique were introduced to

413: 238: 172: 6916: 6914: 6912: 6133: 6131: 6129: 6127: 5728: 4542:, and similar products. Tofu's texture can also be altered by 2879:, fresh tofu is eaten with soy sauce or further flavored with 1506: 896: 13606: 11784: 11754: 11683: 11678: 11119: 10920: 10830: 10800: 10702: 9311: 9102: 9065: 9037: 9002: 8997: 8972: 8922: 8772: 8735: 8428: 8207: 8191: 8157: 8020: 7987: 7960: 7938: 6800: 6788: 5342: 4881: 4539: 4502: 4246: 3990: 3555: 3341: 3312: 3309: 3271: 3268: 3244:), silken or firm East Asian tofu served with freshly grated 3224: 3035:). Dried tofu is typically served thinly sliced with chopped 2949: 2876: 2778: 2658: 2591: 2538: 2400: 2214: 2202: 1567: 1002: 992: 982: 882: 779: 769: 616:

by Zen Buddhist monks, who initially called it "Chinese curd"

613: 479: 425: 421: 65: 7336: 6619: 5382: 4938: 2254: 1858: 1425:

is usually sold in tubes. It is also the main ingredient in

832:

was the first American to mention tofu, in a 1770 letter to

11749: 11705: 11626: 10749: 10262: 9571: 9431: 9217: 9127: 9042: 9007: 8508: 8493: 8294: 8279: 8091: 8072: 8062: 7548:

Tofu & soymilk production: a craft and technical manual

7248:"tofu Nutrition Information in Legumes and Legume Products" 6909: 6827:. Food and Agriculture Organization of the United Nations. 6124: 5644: 4364: 4360: 3349: 3050: 3000: 2530: 2479: 2208: 1376: 792: 304: 288:

cuisines. In modern Western cooking, it is often used as a

257: 7192: 7170:"Daily Value on the Nutrition and Supplement Facts Labels" 5156: 5154: 5152: 5150: 2377:

Sometimes known in the west as "soy pulp" or "tofu lees",

1421:

is eaten boiled with little or no seasoning. Manufactured

719:, tofu is widely available and used in many local dishes. 7744: 5567:"From Benjamin Franklin to John Bartram, 11 January 1770" 5288:

The Japanese kitchen: 250 recipes in a traditional spirit

4644: 4101:, tofu served with rice cake, noodles and sweet soy sauce 1757: 1178: 12164:

An Essay on Abstinence from Animal Food, as a Moral Duty

7551:(3rd ed.). Lafayette, California: Soyfoods Center. 6999:

History of Soybeans and Soyfoods: 1100 B.C. to the 1980s

6740:

History of Soybeans and Soyfoods: 1100 B.C. to the 1980s

3571:. This is a popular food to accompany alcoholic drinks ( 1052:(Traditional: 鹵水, 滷水; Simplified: 卤水; Pinyin: lǔshuǐ) – 777:

cuisine often uses tofu, as in Penang curry noodles and

392:

also appears in a 1770 letter from the English merchant

5222:

The Journal of the Royal Geographical Society of London

5147: 5043: 4827: 4814:. Tofu is typically between 76% and 91% water by mass. 1678:

is a popular breakfast dish across China. In Malaysia,

1126:(GDL): A naturally occurring organic acid also used in 640:, by a Korean doctor and prisoner of war following the 7605:"Chapter 44: History of Fermented Tofu (to Nov. 1985)" 6547:

What's the difference between silken and regular tofu?

6492:

All About Silken Tofu: An Interview with Andrea Nguyen

4817: 4164:

fried tofu filled with grounded tuna. A delicacy from

3587:(soft tofu stew), while other soups and stews such as 2911:

in oil until they are light and airy in their core 豆泡

2684:

Tofu dishes common in Japan include three delicacies (

1699:

Some variation exists among soft tofus. Black douhua (

12196:

Moral Inquiries on the Situation of Man and of Brutes

9380: 7515:

The book of tofu: protein source of the future-- now!

7373:, Lancaster, Pennsylvania: Technomic Publishing Co., 5921: 5919: 4927: 3831:, garnished with chili pepper, garlic, and shallot. 1279:(one of the Vietnamese ways to pronounce the Chinese 526:), which literally means "milk curdled", used during 6103: 6076: 4826:. It is claimed to invigorate the spleen, replenish 3364:, which consists of tofu that has been wrapped in a 926:

The pressing of the soybean curds to form tofu cakes

440:

as well. This probably coincided with the spread of

224: 5559: 4581:In India tofu is used as a low-fat replacement for 3989:Yellow tofu (tofu colored with turmeric) on top of 957:dominate over repulsive electrostatic charges, and 559:A form of tofu may have been discovered during the 7650:History of Tofu and Tofu Products (965 CE to 2013) 7203:Dietary Reference Intakes for Sodium and Potassium 5916: 4501:Generally, the firmer styles of tofu are used for 4116:, tofu soup with beef and tendon served in broth, 3871:. The tofu is boiled in coconut water, mixed with 2777:into a smooth paste, combining it with liquid and 2661:, poured into molds, and cooked in a steamer (cf. 1514:Soft tofu, also known as "silken tofu", is called 408:Tofu making was first recorded during the Chinese 11219:, artisan town of historic soy sauce distilleries 6766:"Chichi's Chinese: Tofu Skin 'Noodles' and Rolls" 6305:Deep Seawater Business To Develop Local Economies 5063:"Tofu: Health benefits, uses, and possible risks" 4722: 4363:is made of fresh tofu with brown sugar syrup and 2609:in Shan regions) is made from rice flour (called 432:(710–794). Some scholars believe tofu arrived in 14078: 7602: 7577: 6630: 5790: 5395: 2694:Japanese tofu; and Japanese fish-flavored tofu. 2178:, 高野豆腐 in Japanese) is a freeze-dried tofu from 299:, while containing a relatively large amount of 7646: 7627: 7544: 7504: 7461:Soybeans: Chemistry, Technology and Utilization 6992: 6920: 6806: 6794: 6733: 6179: 6137: 5650: 5448: 5446: 5348: 5208: 5021:"What is Tofu? What's the Best Way to Cook It?" 3769:or fried tofu that has developed a brown skin. 3166:Tofu and potatoes grilled at a street stall in 2724: 919:The coagulation of the soy milk to form curds ( 625: 204: 11273: 7158: 6677: 5755: 5284: 5120: 4599:Nutritional value per 100 g (3.5 oz) 3710:(soybean paste soup with wild chives and tofu) 3504: 3323: 3234: 2890: 2733: 2642: 2636: 2328: 2277: 1775: 1543: 1493: 1483: 1263: 1235: 1207: 662: 619: 347: 11922:Physicians Committee for Responsible Medicine 11259: 10412: 9366: 7821: 7734:, The Rotarian, Vol. 180, No. 1, p. 16, 6409: 5310: 5204: 5202: 5200: 5198: 5196: 5194: 3722:Chilled tofu served with soy sauce seasonings 3262:. In the winter, tofu is frequently eaten as 3188: 3110: 3027: 3018: 3008: 2994: 2837: 2744: 2685: 2668: 2652: 2450: 2347: 2334: 2290: 2267: 2071: 2008: 1984: 1962: 1911: 1901: 1883: 1873: 1766: 1710: 1700: 1691: 1645: 1627: 1621: 1607: 1601: 1529: 1519: 1473: 1350: 1252: 1216: 1189: 632:. A firm variation of tofu was introduced in 535: 521: 388:, that describes how tofu was made. The word 364: 260:into solid white blocks of varying softness: 7751:Journal of the American College of Nutrition 7427:: CS1 maint: multiple names: authors list ( 7105:Spicy Korean Soft Tofu Stew (Soondubuchigae) 6706:"An Accidental Discovery: Freeze-Dried Tofu" 6642: 6245: 5676: 5443: 3298:(油揚げ), develops a tofu pouch often used for 2390: 2361: 1785: 1571: 1561: 1432: 1396: 1360: 804:(dry, firm tofu that is usually fried, from 738:and some curries, often add slices of tofu. 587:Illustration of a tofu seller (right) and a 214: 7835: 7603:Shurtleff, William; Aoyagi, Akiko (2004e). 7578:Shurtleff, William; Aoyagi, Akiko (2004d). 7366: 7272: 7069: 6877:凤凰号 (20 October 2016). "食材密码｜日本豆腐到底是不是豆腐". 6543: 5317:, Oxford University Press US, p. 223, 4578:, as it is a source of non-animal protein. 4367:. The Malaysian and Singaporean version of 3867:is a method of cooking tofu originating in 3292:(生揚げ) in Japan. The thinner variety called 3053:. Tofu skins are often used as wrappers in 1478:; "pure tofu"), and in Japan, it is called 460:, described a method of making tofu in the 19:"Dubu" redirects here. For other uses, see 11266: 11252: 10419: 10405: 9373: 9359: 7828: 7814: 7747:"Brain aging and midlife tofu consumption" 7647:Shurtleff, William; Aoyagi, Akiko (2013), 7628:Shurtleff, William; Aoyagi, Akiko (2005), 7545:Shurtleff, William; Aoyagi, Akiko (2000). 7287: 7166:United States Food and Drug Administration 6993:Shurtleff, William; Aoyagi, Akiko (2004). 6734:Shurtleff, William; Aoyagi, Akiko (2004). 6377: 5758:Journal of Agricultural and Food Chemistry 5191: 3796:oil. In Indonesia, it is usually fried in 2987:preparation using firm East Asian tofu is 2159:state, they do not require refrigeration. 2128:, literally "thousand-layer tofu", or 凍豆腐 1464:and the meaning is "pure". Thus in China, 1103:, the Japanese word for "bitter", neither 38: 12460:Why We Love Dogs, Eat Pigs, and Wear Cows 12284:Thirty-nine Reasons Why I Am a Vegetarian 7679: 7653:, Lafayette, California: Soyinfo Center, 7350: 5832: 5280: 5278: 5160: 3436:, made from sesame seeds and kudzu starch 3227:, a common lunch in the summer months is 3131:Chòudòufu is a very pungent type of tofu. 3039:or with slices of meat for added flavor. 2948:, fried tofu is made into a dish called " 2847:) is served with toppings such as boiled 2042:, and is a traditional preserved food in 1164:that have been shown to produce tofu are 930:It is similar to the production of dairy 608:), a poetry anthology written around 1500 12110:World Esperantist Vegetarian Association 7395:. Urbana: University of Illinois Press. 6403: 4468:Đậu hũ sốt cà (đậu hũ with tomato sauce) 4007:, tofu simmered in palm sugar and spices 3545:. Tofu is often pan-fried and served as 3214: 2253: 2108: 2100: 1946: 1857: 1756: 1505: 1375: 582: 12697:You Are What You Eat: A Twin Experiment 7388: 7095: 6151:"Transforming Soybeans to Improve Tofu" 5983: 5900:. Lists.ibiblio.org. 10 February 2005. 5854: 5852: 5410:, Vol 6 Part 5 Chapter 40, pp. 306–307. 5379:, Vol 6 Part 5 Chapter 40, section d.2. 5304: 5049: 4588: 4075:, omelette tofu served with vegetable, 3803:Popular Indonesian tofu dishes include 3734:Crumbled tofu and mashed broccoli salad 3205:A dish prepared from Sichuan-style tofu 2050:, pickled and fermented tofu is called 790:is widely eaten as the breakfast snack 642:Japanese invasions of Korea (1592–1598) 16:Soy-based food used as a protein source 14079: 12135:List of vegetarian and vegan companies 7435: 7295:"Chinese Medicine Encyclopedia – Tofu" 6312:from the original on 27 September 2007 5925: 5577:from the original on 20 September 2020 5331:from the original on 20 September 2020 5275: 4989: 4987: 4842:Tofu is made from soy milk which is a 4822:Tofu is considered a cooling agent in 3645:(blanched tofu served with stir-fried 1878:, literally "dry tofu" in Chinese) or 1341:) solution or a suspension of gypsum ( 671:, lists 100 recipes for cooking tofu. 450:vegetarian diet of East Asian Buddhism 12252:Behind the Scenes in Slaughter-Houses 11912:Nederlandse Vereniging voor Veganisme 11247: 10426: 10400: 9354: 7809: 7667:from the original on 3 September 2013 7615:from the original on 11 November 2007 7370:Asian Foods: Science & Technology 7321:Agricultural and Biological Chemistry 6716:from the original on 20 December 2010 6554:from the original on 14 November 2012 6499:from the original on 21 November 2012 6471:from the original on 26 February 2017 6465:National Institute of Korean Language 6359:Chodang Sundubu (watery tofu) Village 6335:, Gangneung-city Tour, archived from 6200:from the original on 21 December 2016 6058:from the original on 7 September 2015 6028:from the original on 12 December 2019 5965:from the original on 12 December 2019 5904:from the original on 12 February 2020 5672: 5670: 5291:, Harvard Common Press, p. 133, 5219: 5109:from the original on 12 December 2007 4570:, tofu is frequently associated with 3266:, which is simmered in a clay pot in 1087:may also contain small quantities of 485: 13853:Ben & Esther's Vegan Jewish Deli 13440:A. C. Bhaktivedanta Swami Prabhupada 10358: 7709: 7532:from the original on 13 January 2023 7478:from the original on 13 January 2023 7409:from the original on 13 January 2023 7377:from the original on 17 January 2006 6831:from the original on 19 January 2019 6580:from the original on 21 January 2015 6285:from the original on 14 October 2007 6258:from the original on 12 October 2007 5866:from the original on 21 October 2016 5849: 5606:from the original on 12 October 2016 5547:from the original on 19 October 2021 4480:Đậu hũ in the Tất niên offering tray 3624:Pan-fried tofu served with seasoned 3360:, there is a local specialty called 2740:) and heated until curdling occurs. 2360:, lit. "tofu sediment/residue"; and 1154: 10300:Fruits & Veggies – More Matters 7490: 7457: 7254:from the original on 7 October 2016 7005:from the original on 5 January 2018 6876: 6818: 6776:from the original on 15 August 2021 6608:from the original on 8 January 2017 6519:Types of Tofu: What is Silken Tofu? 6460:Standard Korean Language Dictionary 5884: 5407: 5376: 5360: 5001:from the original on 21 August 2016 4984: 4818:Traditional Chinese medicine claims 4268:a tofu dish with prawn. It is from 3875:(galangal), Indonesian bay leaves, 3739: 3072:). It is often eaten directly as a 2166:(凍り豆腐, literally "frozen tofu") is 1802:is eaten in parts of Japan, called 386:A Collection of Voyages and Travels 339:The English word "tofu" comes from 13: 12188:Reasons for not Eating Animal Food 7703: 7565:from the original on 24 March 2017 7450:10.1111/j.1365-2621.2005.tb07170.x 7180:from the original on 27 March 2024 7154:from the original on 20 June 2018. 7145: 7135:from the original on 20 June 2018. 6974:from the original on 30 April 2021 6944:from the original on 30 April 2021 6859:from the original on 26 March 2006 6657:10.1111/j.1745-4603.1988.tb00930.x 6233:10.1111/j.1365-2621.2005.tb09023.x 5691:10.1111/j.1365-2621.1997.tb15464.x 5667: 5494:from the original on 29 March 2021 5464:from the original on 18 April 2021 5136:from the original on 29 April 2010 5031:from the original on 10 April 2021 4187:a tofu dish with peanut sauce and 3581:is used as the main ingredient of 2959:Tofus such as firm East Asian and 2449:(sesame), or peanut tofu (Chinese 2410: 1328: 1115: 967: 730:such as tahu sumbat, taugeh tahu, 599:Songs of the Seventy-one Craftsmen 14: 14143: 12156:On Abstinence from Eating Animals 12050:North American Vegetarian Society 7791: 7630:Dou fu zhi shu (The book of tofu) 7590:from the original on 23 June 2011 7497:Science and Civilisation in China 6746:from the original on 16 July 2021 6161:from the original on 20 June 2015 5898:"[Homestead] Making tofu" 5663:How 'hippie food' went mainstream 5013: 3468:, tofu skin with various fillings 2999:). It involves braised tofu in a 2813:Many Chinese tofu dishes such as 1933: 1920:), which looks like loose cooked 674: 13868:Green Elephant Vegetarian Bistro 12003:Christian Vegetarian Association 11229: 11228: 10500: 10377: 10367: 10357: 10348: 10347: 9335: 9334: 6571: 6118:10.1111/j.1750-3841.2006.00037.x 5632:from the original on 2 June 2019 5431:from the original on 24 May 2021 5264:from the original on 2 June 2019 4937: 4473: 4461: 4449: 4437: 4425: 4388: 4327: 4314:(round tofu). It was created in 4304: 4281: 4258: 4231: 4200: 4177: 4154: 4136: 4106: 4091: 4065: 4047: 4029: 4012: 3997: 3982: 3965: 3948: 3931: 3916: 3907:is commonly prepared along with 3727: 3715: 3694: 3677: 3656: 3633: 3617: 3514: 3491: 3473: 3456: 3441: 3426: 3409: 3397: 3198: 3175: 3159: 3136: 3124: 3102: 3085: 2566:) is a legume product made from 2544: 2395:). It is also an ingredient for 1806:(石豆腐, "stone tofu") in parts of 1743: 1460:, whose Korean pronunciation is 1001: 981: 895: 881: 466:. Since then, tofu has become a 444:as it is an important source of 256:and then pressing the resulting 171: 160: 12412:Vegetarian Cooking for Everyone 7339:New England Journal of Medicine 7313: 7278: 7240: 7228:from the original on 9 May 2024 7139: 7121: 7043: 7017: 6986: 6956: 6926: 6885: 6870: 6843: 6812: 6727: 6698: 6671: 6636: 6592: 6565: 6537: 6510: 6483: 6444: 6350: 6323: 6296: 6269: 6246:Julia Moskin (5 January 2005), 6239: 6212: 6173: 6143: 6097: 6070: 6040: 6010: 5977: 5931: 5890: 5784: 5749: 5722: 5697: 5656: 5618: 5592: 5529: 5506: 5476: 5413: 5248: 5213: 4957: 4585:, providing a similar texture. 3765:or common white firm tofu; and 3042:Tofu bamboos are often used in 754:are popular fried tofu snacks. 14000:Vegetarian and vegan symbolism 12356:Moosewood Collective Cookbooks 12095:Vegetarian Society (Singapore) 12080:Toronto Vegetarian Association 12023:International Vegetarian Union 10866:List of fermented soy products 7763:10.1080/07315724.2000.10718923 7730:Knopper, Melissa. (Jan 2002), 6692:10.1016/j.jfoodeng.2016.06.022 6631:Shurtleff & Aoyagi (2004e) 6412:"Ch'odang Village in Kangnung" 6091:10.1016/j.foodchem.2005.12.014 5743:10.1016/j.foodchem.2007.08.091 5626:"Chronology of Tofu Worldwide" 5396:Shurtleff & Aoyagi (2004d) 5166: 5093: 5081: 5055: 4496: 4350: 4079:, peanut sauce, shrimp paste, 4024:, served in sweet ginger syrup 3837:is slices of tofu served with 3392:is frequently made with tofu. 3026:) or "soy sauce stewed tofu" ( 2803: 2790: 2755: 2697: 2533:. A similar dessert made with 2509: 2346:, lit. "snowflake vegetable"; 2244: 1572: 1562: 1215:in Japanese) or tofu pudding ( 1071:, which consists primarily of 1034: 295:Nutritionally, tofu is low in 243: 215: 1: 14015:Vegetarian and vegan dog diet 13939:Food for Thought (restaurant) 12537:Diet for a New America (film) 12316:The Benefits of Vegetarianism 12180:A Vindication of Natural Diet 11947:Vegan Prisoners Support Group 10841:Soy milk based infant formula 9266:Sushi and sashimi ingredients 7685:Chinese History: A New Manual 7580:"Chapter 36: History of Tofu" 7500:. Cambridge University Press. 7001:. Soyinfo Center. p. 3. 6921:Shurtleff & Aoyagi (2005) 6807:Shurtleff & Aoyagi (1998) 6795:Shurtleff & Aoyagi (1998) 6410:Kim Joo-young (Summer 1997). 6248:"Artisanal, Creamy ... Tofu?" 6138:Shurtleff & Aoyagi (2000) 5651:Shurtleff & Aoyagi (2013) 5421:"豆腐の梅酢づけ高知県 | うちの郷土料理：農林水産省" 5349:Shurtleff & Aoyagi (1998) 5209:Shurtleff & Aoyagi (2013) 4997:. Soya.be. 29 November 2015. 4978: 3344:and served in dishes such as 3219:Tofu varieties sold at a shop 3109:Prepared dried tofu threads ( 2105:Thawed and sliced frozen tofu 1847: 1371: 867: 470:in many countries, including 377:) 'bean curd, bean ferment'. 12364:The Farm Vegetarian Cookbook 11584:Seventh-day Adventist Church 7799:The Oxford companion to food 6400:. Accessed on May 1st, 2010. 6362:, Tour2Korea, archived from 6308:, Japan for sustainability, 5088:American Heritage Dictionary 4837: 4824:traditional Chinese medicine 4787:Percentages estimated using 4405:In Vietnam, tofu pronounced 3943:(fried tofu) has brown skin. 3777:is yellow tofu colored with 3744: 3667:(extra soft tofu) served in 2647:, tamagodōfu) (Chinese: 2399:in many Western nations. In 2249: 2092:, sweet sauce, or hot sauce. 1942: 1784:in Japanese, "cotton tofu"; 1391:-gelled soft tofu is called 1319: 824: 667:), published in 1782 of the 543: 463:Compendium of Materia Medica 334: 7: 13984:The Pitman Vegetarian Hotel 12404:The Sexual Politics of Meat 11522:Environmental vegetarianism 11377:Environmental vegetarianism 10310:Latin American Diet Pyramid 10290:Dairy Council of California 9745:Gluten-free and casein-free 7352:10.1056/NEJM199508033330502 7273:Ang, Liu & Huang (1999) 7118:. Accessed on May 12, 2010. 7092:. Accessed on May 12, 2010. 7066:. Accessed on May 12, 2010. 7040:. Accessed on May 14, 2010. 6680:Journal of Food Engineering 6574:"Our Favorite Tofu Recipes" 4869: 4857: 4854:at various concentrations. 4806:Tofu is relatively high in 3977:with thin light spicy sauce 3541:plays an important part in 2867:, or a syrup flavored with 2725: 2620: 2310: 1548:; "silk-filtered tofu") in 1168:, and alkaline and neutral 916:The preparation of soy milk 626: 382:Domingo Fernández Navarrete 225: 205: 10: 14148: 14127:Vegetarian dishes of China 12500:Making a Stand for Animals 12276:Fifty Years of Food Reform 12018:Hare Krishna Food for Life 11932:Vegan Awareness Foundation 10650:Textured vegetable protein 10320:Mediterranean Diet Pyramid 9775:Low-fiber/low-residue diet 7329: 7323:, 33 (1969), pp. 1301–1308 7250:. Nutritiondata.self.com. 6645:Journal of Texture Studies 6522:, Morinaga, archived from 6278:New tofu production method 4801: 4609:291 kJ (70 kcal) 4517:textured vegetable protein 4489: 4485: 4400: 3599:(soybean paste stew), and 3282:Deep fried tofu is called 3275:, with vegetables such as 3210: 2808: 2743:The Chinese equivalent is 2548: 2314: 1851: 1303: 1046:Chloride-type nigari salts 603:Shichijūichi-ban Shokunin 555:List of Chinese inventions 552: 403: 18: 13992: 13926: 13845: 13577: 13155:Maximilian Bircher-Benner 13072: 12766: 12753: 12707: 12593:Fat, Sick and Nearly Dead 12518: 12484:The End of Animal Farming 12468:The Vegan Studies Project 12143: 12127: 12013:French Vegetarian Society 12008:European Vegetarian Union 11998:Boston Vegetarian Society 11980: 11882: 11868: 11649: 11565: 11492: 11485: 11435: 11362: 11344:Vegan organic agriculture 11292: 11285: 11226: 11203:Kikkoman Soy Sauce Museum 11188: 11107: 11036: 11013: 10987: 10963: 10942: 10881: 10874: 10818: 10773: 10732: 10687: 10678: 10630: 10602: 10509: 10498: 10439: 10386:Health and fitness portal 10343: 10275: 10173: 10071: 9953: 9944: 9922: 9879: 9813: 9705: 9684: 9656: 9628: 9585: 9534: 9511: 9485: 9464: 9455: 9392: 9330: 9274: 9226: 9143: 8876: 8845: 8707: 8640: 8624: 8541: 8486: 8479: 8421: 8377: 8190: 8150: 8117: 7996: 7850: 7843: 6332:Chodang Bean Curd Village 5314:Kyoto: a cultural history 5257:Chronologies of Soy Foods 4971:", i.e. red yeast rice). 4922:Los Angeles Tofu Festival 4786: 4778: 4770: 4757: 4744: 4731: 4710: 4706: 4702: 4695: 4691: 4675: 4671: 4667: 4657: 4641: 4637: 4633: 4617: 4613: 4603: 4598: 4456:Đậu hũ rán (fried đậu hũ) 3505: 3324: 3235: 3189: 3111: 3028: 3019: 3009: 2995: 2891: 2838: 2823:(麻婆豆腐) may include meat. 2745: 2734: 2686: 2669: 2653: 2651:, dàndòufu; often called 2648: 2643: 2637: 2519: 2451: 2391: 2362: 2348: 2335: 2329: 2291: 2278: 2268: 2096: 2072: 2009: 1985: 1963: 1912: 1902: 1884: 1874: 1840:), or using concentrated 1786: 1776: 1767: 1728:is a Japanese variety of 1711: 1701: 1692: 1646: 1628: 1622: 1608: 1602: 1585: 1544: 1530: 1520: 1494: 1484: 1474: 1433: 1405:. Soy milk is mixed with 1397: 1361: 1351: 1299: 1264: 1253: 1236: 1217: 1208: 1190: 1029: 1011:('tofu knife') from Korea 663: 620: 536: 522: 365: 348: 331:) used in manufacturing. 315:content depending on the 234: 196: 156: 146: 71: 61: 53: 37: 13908:The Sound Lounge, London 13883:Little Pine (restaurant) 13767:Colleen Patrick-Goudreau 13270:Narasinh Narayan Godbole 12444:The Bloodless Revolution 12085:Vegetarian Federal Union 11900:Food Empowerment Project 11743:List of meat substitutes 9666:Bodybuilding supplements 7801:Alan Davidson, Tom Jaine 6181:US expired 7169425B2 5067:www.medicalnewstoday.com 4950: 4245:starch. Originated from 4241:fried tofu stuffed with 4218:sauce). Originated from 3533: 3316:-based sauce are called 3170:, Yunnan province, China 3092:Chinese soft tofu dish, 1290: 955:hydrophobic interactions 941:of the protein and oil ( 578: 548: 276:. Tofu is also known as 14030:Plant-based action plan 13777:Satchidananda Saraswati 13622:Tabitha Brown (actress) 12436:Livestock's Long Shadow 12340:Diet for a Small Planet 12244:Shelley's Vegetarianism 12055:Order of the Golden Age 11542:Replaceability argument 11412:Vegetarian Diet Pyramid 11397:Lacto-ovo vegetarianism 11302:Animal-free agriculture 11197:Diet for a Small Planet 10519:List of soy-based foods 10335:Vegetarian Diet Pyramid 9638:Ovo-lacto vegetarianism 7837:Japanese food and drink 7438:Journal of Food Science 6893:Manpō ryōri himitsubako 6281:, FoodProductionDaily, 6221:Journal of Food Science 6106:Journal of Food Science 6018:"How Tofu Is Processed" 5949:10.1016/c2015-0-06154-8 5679:Journal of Food Science 5488:www.city.kochi.kochi.jp 5285:Shimbo, Hiroko (2001), 4907:List of soy-based foods 4830:, moisten and cool off 4789:US recommendations 4210:fried tofu filled with 3525:on sale in a market in 2944:or cooked in soups. In 2054:(豆腐餻). It is made from 1752: 1501: 935:curds are not pressed. 612:Tofu was introduced to 86:Southeast Asian cuisine 13415:Francis William Newman 13315:Martin Luther Holbrook 12396:Diet for a New America 12348:The Vegetarian Epicure 12236:What is Vegetarianism? 11993:Bible Christian Church 11895:Beauty Without Cruelty 11890:American Vegan Society 11372:Economic vegetarianism 10305:Healthy eating pyramid 9851:Time Restricted Eating 9735:Fluid restriction diet 7297:. 2009. Archived from 6710:Mitoku Company Website 5602:. Smithsonianmag.com. 5311:Dougill, John (2006), 4793:the National Academies 4191:(shrimp fritter) from 4073:Tahu telor or Tahu tek 3757:, a loanword from the 3689:(spicy soft tofu stew) 3593:(soybean paste soup), 3451:, or tofu in hot water 3332:in Japan, is commonly 3220: 3066:leafy green vegetables 2259: 2117: 2116:after soaking in water 2106: 1952: 1910:in Chinese, or simply 1866: 1814:(岩豆腐, "rock tofu") in 1762: 1511: 1384: 609: 307:, and can have a high 249:is a food prepared by 13752:Isa Chandra Moskowitz 13505:Russell Thacher Trall 13470:Johan Lindström Saxon 13170:Lucius Duncan Bulkley 12476:Animal (De)liberation 12260:Why I Am a Vegetarian 11527:Ethics of eating meat 11028:Bowman-Birk inhibitor 9805:Specific carbohydrate 9697:Very-low-calorie diet 9317:Customs and etiquette 5984:Kuipers, Bas (2007). 5628:. Soyinfocenter.com. 5573:. National Archives. 4697:Vitamins and minerals 4359:, the sweet delicacy 3960:with bird's eye chili 3218: 3064:dishes (particularly 2403:, it is used to make 2257: 2112: 2104: 1950: 1861: 1826:in the prefecture of 1760: 1509: 1437:; "soft tofu stew"). 1379: 1123:Glucono delta-lactone 586: 274:extra (or super) firm 25:Dubu (disambiguation) 21:Tofu (disambiguation) 13888:Moosewood Restaurant 13742:Moosewood Collective 13657:Crescent Dragonwagon 13565:Kathleen Keen Zolber 13230:James Elmslie Duncan 13090:Bertrand P. Allinson 12324:Living the Good Life 12212:Fruits and Farinacea 12115:World Vegetarian Day 12065:ProVeg International 11453:Fictional characters 10943:Globulins (proteins) 10760:Yellow soybean paste 9750:Intermittent fasting 7458:Liu, KeShun (2012). 6604:, 11 February 2007, 6048:"Make Your Own Tofu" 5926:Guo & Ono (2005) 5027:. 26 February 2020. 4594:Tofu (soft, typical) 4589:Nutrition and health 2773:is made by grinding 2084:in Chinese, Pinyin: 2024:in Chinese, Pinyin: 2003:, vinegar or minced 1798:A very firm type of 1592:and baked desserts. 1534:, "smooth tofu") in 888:Coagulated soy curds 800:豆腐 "tāu-hū"), or as 14005:List of vegan media 13934:Cranks (restaurant) 13737:Joanne Lee Molinaro 13707:Frances Moore Lappé 13495:William O. Stephens 13490:Ernest Lester Smith 13480:Richard H. Schwartz 13465:Henry Stephens Salt 13455:Ulma Doyle Register 13390:Harry Willis Miller 13370:Alice Garrett Marsh 13325:John Harvey Kellogg 12979:James E. McWilliams 12744:The Animals' Agenda 11726:Microbial cellulose 11701:Gelatin substitutes 11664:Chicken fillet roll 11392:Lacto vegetarianism 11088:Protease Inhibitors 10786:Fermented bean curd 9715:Calorie restriction 9239:Desserts and sweets 7710:Berk, Zeki (1992), 7681:Wilkinson, Endymion 7518:, Ten Speed Press, 6852:Burmese tofu recipe 6425:(2). Archived from 6339:on 12 December 2007 6196:. 30 January 2007. 5809:2016NatSR...635718H 5770:10.1021/jf00055a011 5069:. 27 September 2017 4902:List of tofu dishes 4595: 3577:). Soft, unpressed 2719:, known locally as 2702:In Okinawa, Japan, 2122:Thousand-layer tofu 1075:, is produced from 991:('tofu mold') from 34: 14132:Vietnamese cuisine 13959:New Riverside Cafe 13949:Lentil as Anything 13927:Former restaurants 13863:Crossroads Kitchen 13792:Alicia Silverstone 13727:Hetty Lui McKinnon 13677:Carol Lee Flinders 13535:Severin Wielobycki 13245:Charles W. Forward 13100:Charles R. Attwood 12874:Caldwell Esselstyn 12380:Moosewood Cookbook 12228:The Ethics of Diet 12090:Vegetarian Society 12060:ProVeg Deutschland 11235:Category: Soybeans 11015:Trypsin inhibitors 11005:Cysteine proteases 10978:Soybean agglutinin 10665:Vegetarian hot dog 9630:Semi-vegetarianism 8487:Alcoholic beverage 7611:. Soyinfo Center. 7586:. Soyinfo Center. 7506:Shurtleff, William 7301:on 27 January 2016 7110:2017-02-13 at the 7084:2016-03-14 at the 7058:2018-02-17 at the 7032:2018-01-05 at the 6964:"Komo dofu (tofu)" 6934:"Tofu (bean curd)" 6742:. Soyinfo Center. 6576:. Epicurious.com. 6392:2013-01-20 at the 6366:on 12 October 2007 6252:The New York Times 6191: • 5943:. Elsevier. 2016. 5797:Scientific Reports 5705:"日本豆腐協会│豆腐の原料・作り方" 5132:, dictionary.com, 4912:Vegetarian cuisine 4593: 4337:a fried tofu from 3421:, thick fried tofu 3221: 2760:The tofu known as 2397:vegetarian burgers 2260: 2118: 2107: 2035:Monascus purpureus 1953: 1867: 1838:magnesium chloride 1765:Firm tofu (called 1763: 1576:; "soft tofu") in 1524:; "soft tofu") or 1512: 1450:Sino-Korean origin 1440:Although the word 1401:; "mild tofu") in 1385: 1339:magnesium chloride 1093:potassium chloride 1073:magnesium chloride 1054:Magnesium chloride 959:protein aggregates 806:Philippine Hokkien 798:Philippine Hokkien 726:in Indonesia, and 655:in 1183. The book 610: 486:Theories of origin 329:magnesium sulphate 82:East Asian cuisine 30: 14072: 14071: 13873:Greens Restaurant 13757:Bawa Muhaiyaddeen 13627:Suzy Amis Cameron 13617:Edward Espe Brown 13612:Martha Brotherton 13573: 13572: 13510:Frederick Towgood 13475:James Scholefield 13420:R. E. O'Callaghan 13250:Michael Allen Fox 13225:Daniel Dombrowski 13130:George Bedborough 13115:Horace A. Barrows 13080:Phyllis B. Acosta 12974:John A. McDougall 12929:Avery Yale Kamila 12879:Gary L. Francione 12834:T. Colin Campbell 12784:Suzanne M. Babich 12681:The Game Changers 12625:Live and Let Live 12609:Forks Over Knives 12569:Peaceable Kingdom 12561:Post Punk Kitchen 12545:A Cow at My Table 12492:Vegetable Kingdom 12220:The Pleasure Boat 12204:Nature's Own Book 12172:Vegetable Cookery 12123: 12122: 11952:The Vegan Society 11765:Nutritional yeast 11645: 11644: 11481: 11480: 11402:Ovo vegetarianism 11349:Vegan school meal 11241: 11240: 11208:William Shurtleff 11140:Morningstar Farms 11103: 11102: 10814: 10813: 10394: 10393: 10271: 10270: 9940: 9939: 9513:Sustainable diets 9348: 9347: 8936:Mentaiko / tarako 8853:Square watermelon 8703: 8702: 8186: 8185: 7723:978-92-5-103118-6 7694:978-0-674-08846-7 7660:978-1-928914-55-6 7639:978-986-81319-1-0 7558:978-1-928914-04-4 7525:978-1-58008-013-2 7471:978-1-4615-1763-4 7402:978-0-252-03341-4 7213:978-0-309-48834-1 6770:Tofu skin noodles 6736:"History of Yuba" 6544:Jolinda Hackett, 5995:978-90-8504-609-7 5958:978-0-12-809598-0 5817:10.1038/srep35718 5515:, Donald Richie, 5324:978-0-19-530137-3 5298:978-1-55832-177-9 5174:"History of tofu" 5105:, Tofu Magazine, 5052:, pp. 13–14. 4995:"History of tofu" 4799: 4798: 4774: 4773: 3926:(firm white tofu) 3753:, tofu is called 2750:luòhuāshēng dòufu 2601:A variety called 2456:luòhuāshēng dòufu 2184:Japanese Buddhism 2040:tofu no misodzuke 2032:(cultivated with 1865:(extra firm tofu) 1820:Toyama Prefecture 1383:(extra soft tofu) 1275:(molded bean) or 1155:Enzyme coagulants 1089:magnesium sulfate 854:William Shurtleff 830:Benjamin Franklin 796:(soft tofu, from 728:Indonesian dishes 593:seller (left) by 398:Benjamin Franklin 185: 184: 54:Alternative names 14139: 14117:Meat substitutes 14107:Japanese cuisine 14097:Buddhist cuisine 14045:Planetary health 14035:Sustainable diet 14025:Plant-based diet 13964:Nix (restaurant) 13878:Hiltl Restaurant 13827:Umberto Veronesi 13797:Hannah Sunderani 13772:Mathew Pritchard 13732:Tracye McQuirter 13642:Chloe Coscarelli 13580:cookbook authors 13525:Emil Weilshäuser 13400:Reuben D. Mussey 13380:William Metcalfe 13305:Philippe Hecquet 13220:Daniël de Clercq 13120:Geoffrey Barstow 13064:Sophie Zaïkowska 12954:Thomas Lepeltier 12909:A. Breeze Harper 12864:George Dornbusch 12829:Jodey Castricano 12764: 12763: 12730:Vegetarian Times 12673:Eating You Alive 12641:PlantPure Nation 12529:The Animals Film 12372:Laurel's Kitchen 12308:A Fleshless Diet 12070:ProVeg Nederland 11880: 11879: 11825:Vegetarian bacon 11738:Meat alternative 11490: 11489: 11290: 11289: 11268: 11261: 11254: 11245: 11244: 11232: 11231: 11023:Kunitz inhibitor 10950:Beta-conglycinin 10879: 10878: 10755:Sweet bean sauce 10685: 10684: 10504: 10421: 10414: 10407: 10398: 10397: 10381: 10371: 10361: 10360: 10351: 10350: 9951: 9950: 9785:Monotrophic diet 9765:Low-carbohydrate 9730:Elimination diet 9676:Therapeutic food 9671:Meal replacement 9658:Supplement diets 9526:Planetary health 9462: 9461: 9398: 9375: 9368: 9361: 9352: 9351: 9338: 9337: 9322:Okinawan cuisine 8726:Botan Rice Candy 8484: 8483: 8414: 7848: 7847: 7830: 7823: 7816: 7807: 7806: 7786: 7781:, archived from 7726: 7698: 7675: 7674: 7672: 7642: 7624: 7622: 7620: 7599: 7597: 7595: 7574: 7572: 7570: 7540: 7539: 7537: 7501: 7487: 7485: 7483: 7453: 7432: 7426: 7418: 7416: 7414: 7392:The World of Soy 7385: 7384: 7382: 7363: 7354: 7324: 7317: 7311: 7310: 7308: 7306: 7291: 7285: 7282: 7276: 7270: 7264: 7263: 7261: 7259: 7244: 7238: 7237: 7235: 7233: 7196: 7190: 7189: 7187: 7185: 7162: 7156: 7155: 7148:"Times of India" 7143: 7137: 7136: 7125: 7119: 7103: 7099: 7093: 7077: 7073: 7067: 7051: 7047: 7041: 7025: 7021: 7015: 7014: 7012: 7010: 6990: 6984: 6983: 6981: 6979: 6968:The Best of Gifu 6960: 6954: 6953: 6951: 6949: 6930: 6924: 6918: 6907: 6906: 6889: 6883: 6882: 6874: 6868: 6867: 6866: 6864: 6847: 6841: 6840: 6838: 6836: 6816: 6810: 6804: 6798: 6792: 6786: 6785: 6783: 6781: 6762: 6756: 6755: 6753: 6751: 6731: 6725: 6724: 6723: 6721: 6702: 6696: 6695: 6675: 6669: 6668: 6640: 6634: 6628: 6617: 6616: 6615: 6613: 6596: 6590: 6589: 6587: 6585: 6569: 6563: 6562: 6561: 6559: 6541: 6535: 6534: 6533: 6531: 6514: 6508: 6507: 6506: 6504: 6487: 6481: 6480: 6478: 6476: 6452: 6448: 6442: 6441: 6439: 6437: 6431: 6416: 6407: 6401: 6385: 6381: 6375: 6374: 6373: 6371: 6354: 6348: 6347: 6346: 6344: 6327: 6321: 6320: 6319: 6317: 6300: 6294: 6293: 6292: 6290: 6273: 6267: 6266: 6265: 6263: 6243: 6237: 6236: 6216: 6210: 6209: 6207: 6205: 6189: 6188: 6184: 6177: 6171: 6170: 6168: 6166: 6147: 6141: 6135: 6122: 6121: 6101: 6095: 6094: 6074: 6068: 6067: 6065: 6063: 6054:. 3 April 2008. 6044: 6038: 6037: 6035: 6033: 6014: 6008: 6007: 5981: 5975: 5974: 5972: 5970: 5935: 5929: 5923: 5914: 5913: 5911: 5909: 5894: 5888: 5882: 5876: 5875: 5873: 5871: 5856: 5847: 5846: 5836: 5788: 5782: 5781: 5764:(7): 1808–1812. 5753: 5747: 5746: 5726: 5720: 5719: 5717: 5715: 5701: 5695: 5694: 5674: 5665: 5660: 5654: 5648: 5642: 5641: 5639: 5637: 5622: 5616: 5615: 5613: 5611: 5596: 5590: 5589: 5584: 5582: 5563: 5557: 5556: 5554: 5552: 5533: 5527: 5513:A taste of Japan 5510: 5504: 5503: 5501: 5499: 5480: 5474: 5473: 5471: 5469: 5450: 5441: 5440: 5438: 5436: 5417: 5411: 5405: 5399: 5393: 5380: 5374: 5368: 5358: 5352: 5346: 5340: 5339: 5338: 5336: 5308: 5302: 5301: 5282: 5273: 5272: 5271: 5269: 5252: 5246: 5245: 5217: 5211: 5206: 5189: 5188: 5186: 5184: 5170: 5164: 5161:Wilkinson (2015) 5158: 5145: 5144: 5143: 5141: 5124: 5118: 5117: 5116: 5114: 5097: 5091: 5085: 5079: 5078: 5076: 5074: 5059: 5053: 5047: 5041: 5040: 5038: 5036: 5017: 5011: 5010: 5008: 5006: 4991: 4972: 4961: 4942: 4941: 4933: 4897:Buddhist cuisine 4726: 4693: 4692: 4596: 4592: 4477: 4465: 4453: 4441: 4429: 4392: 4331: 4308: 4291:fried tofu with 4285: 4262: 4235: 4204: 4181: 4158: 4140: 4110: 4095: 4069: 4051: 4033: 4016: 4001: 3986: 3969: 3952: 3935: 3920: 3731: 3719: 3698: 3681: 3660: 3637: 3621: 3612:(tofu hot pot). 3521:Local specialty 3518: 3508: 3507: 3495: 3477: 3460: 3445: 3430: 3413: 3401: 3336:, seasoned with 3327: 3326: 3279:or green onion. 3243: 3242: 3202: 3192: 3191: 3179: 3163: 3149:(málà chòudòufu) 3140: 3128: 3114: 3113: 3106: 3089: 3031: 3030: 3022: 3021: 3012: 3011: 2998: 2997: 2899: 2898: 2846: 2845: 2772: 2748: 2747: 2739: 2737: 2736: 2730: 2714: 2689: 2688: 2672: 2671: 2656: 2655: 2650: 2646: 2645: 2640: 2639: 2634: 2584:yellow split pea 2521: 2518:" (Chinese: 2473: 2454: 2453: 2448: 2435: 2394: 2393: 2365: 2364: 2351: 2350: 2338: 2337: 2332: 2331: 2294: 2293: 2281: 2280: 2271: 2270: 2083: 2082: 2023: 2022: 1993: 1992: 1974: 1973: 1915: 1914: 1905: 1904: 1887: 1886: 1877: 1876: 1789: 1788: 1779: 1778: 1770: 1769: 1719: 1718: 1704: 1703: 1695: 1694: 1649: 1648: 1640:(Cantonese) and 1631: 1630: 1625: 1624: 1616:in Chinese), or 1611: 1610: 1606:, also known as 1605: 1604: 1575: 1574: 1565: 1564: 1547: 1546: 1533: 1532: 1523: 1522: 1497: 1496: 1487: 1486: 1477: 1476: 1448:does not have a 1436: 1435: 1400: 1399: 1364: 1363: 1354: 1353: 1343:calcium sulphate 1267: 1266: 1262:' in Chinese or 1261: 1260: 1239: 1238: 1225: 1224: 1211: 1210: 1201: 1200: 1099:is derived from 1058:calcium chloride 1036: 1031: 1028:) (Chinese: 1005: 985: 902:Curds in a tofu 899: 885: 862:The Book of Tofu 666: 665: 638:Kochi Prefecture 631: 629: 623: 622: 539: 538: 525: 524: 494:(179–122 BC), a 419: 368: 367: 356:, in turn, is a 352:). The Japanese 351: 350: 325:calcium sulphate 321:calcium chloride 303:. It is high in 248: 245: 236: 228: 218: 217: 208: 198: 175: 164: 147:Main ingredients 42: 35: 33: 29: 14147: 14146: 14142: 14141: 14140: 14138: 14137: 14136: 14122:Soy-based foods 14102:Chinese cuisine 14077: 14076: 14073: 14068: 13988: 13979:The Hollow Reed 13969:Penny Cafeteria 13944:InSpiral Lounge 13922: 13841: 13787:Miyoko Schinner 13717:Linda McCartney 13712:Deborah Madison 13682:Alexis Gauthier 13597:Carleigh Bodrug 13579: 13569: 13555:Jon Wynne-Tyson 13540:Howard Williams 13425:Josiah Oldfield 13395:J. Howard Moore 13385:Eli Peck Miller 13345:W. R. C. Latson 13335:Daniel H. Kress 13275:Jeremiah Hacker 13235:Eknath Easwaran 13215:Lenna F. Cooper 13165:Ernest Bonnejoy 13125:Sidney H. Beard 13095:Thomas Allinson 13068: 13054:Corey Lee Wrenn 13049:Kim A. Williams 12819:Will Bulsiewicz 12794:Neal D. Barnard 12759: 12757: 12755: 12749: 12703: 12649:What the Health 12520:Films and shows 12514: 12420:The China Study 12292:The Meat Fetish 12147: 12145: 12139: 12119: 12038:Meatless Monday 11976: 11972:World Vegan Day 11872: 11864: 11835:Vegetarian mark 11651: 11641: 11561: 11477: 11431: 11358: 11281: 11272: 11242: 11237: 11222: 11184: 11099: 11059:Unsaponifiables 11032: 11009: 10983: 10959: 10938: 10870: 10810: 10769: 10728: 10708:Sweet soy sauce 10680: 10674: 10626: 10598: 10511: 10505: 10496: 10435: 10425: 10395: 10390: 10339: 10277: 10267: 10169: 10145: 10137: 10129: 10121: 10113: 10105: 10097: 10089: 10067: 9936: 9918: 9875: 9809: 9707: 9701: 9685:Non-solid diets 9680: 9652: 9624: 9610:Milk substitute 9589: 9581: 9535:Religious diets 9530: 9507: 9481: 9451: 9396: 9388: 9382:Human nutrition 9379: 9349: 9344: 9326: 9270: 9254:Soups and stews 9222: 9139: 8878: 8872: 8841: 8711: 8709: 8699: 8636: 8620: 8537: 8475: 8417: 8408: 8379: 8373: 8182: 8146: 8113: 7992: 7839: 7834: 7794: 7785:on 23 July 2008 7724: 7706: 7704:Further reading 7701: 7695: 7670: 7668: 7661: 7643:. (In Chinese.) 7640: 7618: 7616: 7593: 7591: 7568: 7566: 7559: 7535: 7533: 7526: 7492:Needham, Joseph 7481: 7479: 7472: 7420: 7419: 7412: 7410: 7403: 7380: 7378: 7332: 7327: 7318: 7314: 7304: 7302: 7293: 7292: 7288: 7283: 7279: 7271: 7267: 7257: 7255: 7246: 7245: 7241: 7231: 7229: 7214: 7197: 7193: 7183: 7181: 7163: 7159: 7146:Mattoo, Seema. 7144: 7140: 7131:. 5 June 2018. 7127: 7126: 7122: 7112:Wayback Machine 7101: 7100: 7096: 7090:mykoreankitchen 7086:Wayback Machine 7075: 7074: 7070: 7060:Wayback Machine 7049: 7048: 7044: 7034:Wayback Machine 7023: 7022: 7018: 7008: 7006: 6991: 6987: 6977: 6975: 6962: 6961: 6957: 6947: 6945: 6932: 6931: 6927: 6919: 6910: 6903: 6891: 6890: 6886: 6875: 6871: 6862: 6860: 6849: 6848: 6844: 6834: 6832: 6817: 6813: 6805: 6801: 6793: 6789: 6779: 6777: 6772:. 15 May 2019. 6764: 6763: 6759: 6749: 6747: 6732: 6728: 6719: 6717: 6704: 6703: 6699: 6676: 6672: 6641: 6637: 6629: 6620: 6611: 6609: 6598: 6597: 6593: 6583: 6581: 6570: 6566: 6557: 6555: 6542: 6538: 6529: 6527: 6526:on 22 July 2013 6516: 6515: 6511: 6502: 6500: 6495:, 16 May 2012, 6489: 6488: 6484: 6474: 6472: 6453: 6450: 6449: 6445: 6435: 6433: 6432:on 4 March 2016 6429: 6414: 6408: 6404: 6394:Wayback Machine 6387:Donghae Sundubu 6383: 6382: 6378: 6369: 6367: 6356: 6355: 6351: 6342: 6340: 6329: 6328: 6324: 6315: 6313: 6302: 6301: 6297: 6288: 6286: 6275: 6274: 6270: 6261: 6259: 6244: 6240: 6217: 6213: 6203: 6201: 6192: 6190: 6186: 6178: 6174: 6164: 6162: 6155:hort.purdue.edu 6149: 6148: 6144: 6136: 6125: 6102: 6098: 6075: 6071: 6061: 6059: 6046: 6045: 6041: 6031: 6029: 6016: 6015: 6011: 5996: 5982: 5978: 5968: 5966: 5959: 5937: 5936: 5932: 5924: 5917: 5907: 5905: 5896: 5895: 5891: 5883: 5879: 5869: 5867: 5858: 5857: 5850: 5789: 5785: 5754: 5750: 5727: 5723: 5713: 5711: 5709:www.tofu-as.com 5703: 5702: 5698: 5675: 5668: 5661: 5657: 5649: 5645: 5635: 5633: 5624: 5623: 5619: 5609: 5607: 5598: 5597: 5593: 5580: 5578: 5571:Founders Online 5565: 5564: 5560: 5550: 5548: 5541:www.tofu-as.com 5535: 5534: 5530: 5511: 5507: 5497: 5495: 5482: 5481: 5477: 5467: 5465: 5458:www.tofu-as.com 5452: 5451: 5444: 5434: 5432: 5419: 5418: 5414: 5406: 5402: 5394: 5383: 5375: 5371: 5359: 5355: 5347: 5343: 5334: 5332: 5325: 5309: 5305: 5299: 5283: 5276: 5267: 5265: 5254: 5253: 5249: 5234:10.2307/1797967 5218: 5214: 5207: 5192: 5182: 5180: 5172: 5171: 5167: 5159: 5148: 5139: 5137: 5126: 5125: 5121: 5112: 5110: 5099: 5098: 5094: 5086: 5082: 5072: 5070: 5061: 5060: 5056: 5048: 5044: 5034: 5032: 5019: 5018: 5014: 5004: 5002: 4993: 4992: 4985: 4981: 4976: 4975: 4962: 4958: 4953: 4948: 4936: 4928: 4926: 4872: 4866: 4860: 4840: 4820: 4804: 4782: 4779: 4765: 4752: 4739: 4727: 4698: 4687: 4682: 4653: 4648: 4629: 4624: 4591: 4499: 4494: 4488: 4481: 4478: 4469: 4466: 4457: 4454: 4445: 4442: 4433: 4432:Bún đậu mắm tôm 4430: 4403: 4396: 4393: 4353: 4346: 4332: 4323: 4309: 4300: 4286: 4277: 4263: 4254: 4236: 4227: 4214:(black colored 4205: 4196: 4182: 4173: 4159: 4150: 4141: 4132: 4111: 4102: 4096: 4087: 4081:sweet soy sauce 4070: 4061: 4052: 4043: 4034: 4025: 4017: 4008: 4002: 3993: 3987: 3978: 3970: 3961: 3953: 3944: 3936: 3927: 3921: 3829:sweet soy sauce 3827:, vinegar, and 3747: 3742: 3735: 3732: 3723: 3720: 3711: 3699: 3690: 3682: 3673: 3661: 3652: 3638: 3629: 3622: 3596:doenjang-jjigae 3536: 3529: 3519: 3510: 3496: 3487: 3478: 3469: 3461: 3452: 3446: 3437: 3431: 3422: 3414: 3405: 3402: 3358:Gifu Prefecture 3277:Chinese cabbage 3213: 3206: 3203: 3194: 3180: 3171: 3164: 3155: 3141: 3132: 3129: 3120: 3107: 3098: 3090: 2828:Chinese cuisine 2811: 2806: 2793: 2766: 2758: 2731: 2708: 2700: 2628: 2623: 2596:Burmese cuisine 2553: 2547: 2512: 2504:southwest China 2467: 2442: 2429: 2413: 2411:Tofu-like foods 2319: 2313: 2303:in Vietnamese; 2252: 2247: 2139:Jiangnan region 2099: 1945: 1936: 1856: 1850: 1755: 1746: 1636:in Chinese) or 1504: 1374: 1331: 1329:Unpressed fresh 1322: 1308: 1302: 1293: 1157: 1118: 1116:Acid coagulants 1081:sodium chloride 1021:Calcium sulfate 1016: 1015: 1014: 1013: 1012: 1006: 997: 996: 995: 986: 977: 976: 970: 968:Salt coagulants 910: 909: 908: 907: 906: 900: 891: 890: 889: 886: 877: 876: 870: 827: 757:Tofu is called 722:Tofu is called 681:Fujian province 677: 617: 581: 557: 551: 546: 500:Chinese history 488: 417: 406: 337: 290:meat substitute 286:Southeast Asian 190: 181: 177:Media: Tofu 142: 62:Place of origin 49: 48:raw silken tofu 31: 28: 17: 12: 11: 5: 14145: 14135: 14134: 14129: 14124: 14119: 14114: 14112:Korean cuisine 14109: 14104: 14099: 14094: 14092:Ancient dishes 14089: 14070: 14069: 14067: 14066: 14065: 14064: 14062:Pollotarianism 14059: 14057:Pescetarianism 14052:Flexitarianism 14049: 14048: 14047: 14042: 14032: 14027: 14022: 14017: 14012: 14007: 14002: 13996: 13994: 13990: 13989: 13987: 13986: 13981: 13976: 13971: 13966: 13961: 13956: 13951: 13946: 13941: 13936: 13930: 13928: 13924: 13923: 13921: 13920: 13915: 13910: 13905: 13900: 13895: 13890: 13885: 13880: 13875: 13870: 13865: 13860: 13855: 13849: 13847: 13843: 13842: 13840: 13839: 13834: 13829: 13824: 13819: 13814: 13809: 13804: 13799: 13794: 13789: 13784: 13779: 13774: 13769: 13764: 13759: 13754: 13749: 13747:Charity Morgan 13744: 13739: 13734: 13729: 13724: 13722:Mary McCartney 13719: 13714: 13709: 13704: 13699: 13697:Madhur Jaffrey 13694: 13689: 13684: 13679: 13674: 13669: 13664: 13659: 13654: 13649: 13644: 13639: 13634: 13629: 13624: 13619: 13614: 13609: 13604: 13599: 13594: 13589: 13583: 13581: 13575: 13574: 13571: 13570: 13568: 13567: 13562: 13557: 13552: 13547: 13542: 13537: 13532: 13530:Ellen G. White 13527: 13522: 13517: 13512: 13507: 13502: 13497: 13492: 13487: 13482: 13477: 13472: 13467: 13462: 13457: 13452: 13447: 13442: 13437: 13432: 13427: 13422: 13417: 13412: 13407: 13402: 13397: 13392: 13387: 13382: 13377: 13375:Elmer McCollum 13372: 13367: 13362: 13357: 13355:Susan M. Levin 13352: 13347: 13342: 13337: 13332: 13327: 13322: 13320:Isaac Jennings 13317: 13312: 13307: 13302: 13300:William Harvey 13297: 13292: 13290:Alexander Haig 13287: 13282: 13277: 13272: 13267: 13265:Mahatma Gandhi 13262: 13257: 13255:Peter Foxcroft 13252: 13247: 13242: 13237: 13232: 13227: 13222: 13217: 13212: 13207: 13205:Antonio Cocchi 13202: 13200:Henry S. Clubb 13197: 13192: 13187: 13182: 13177: 13172: 13167: 13162: 13157: 13152: 13147: 13142: 13137: 13132: 13127: 13122: 13117: 13112: 13110:Eduard Baltzer 13107: 13102: 13097: 13092: 13087: 13085:William Alcott 13082: 13076: 13074: 13070: 13069: 13067: 13066: 13061: 13056: 13051: 13046: 13041: 13039:Sunaura Taylor 13036: 13031: 13026: 13021: 13016: 13011: 13006: 13001: 12996: 12991: 12986: 12984:Vesanto Melina 12981: 12976: 12971: 12966: 12961: 12956: 12951: 12949:Maxwell G. Lee 12946: 12941: 12936: 12934:Michael Klaper 12931: 12926: 12921: 12916: 12911: 12906: 12904:Michael Greger 12901: 12899:Lewis Gompertz 12896: 12891: 12886: 12881: 12876: 12871: 12866: 12861: 12856: 12851: 12846: 12841: 12836: 12831: 12826: 12824:Georges Butaud 12821: 12816: 12811: 12809:Yves Bonnardel 12806: 12801: 12796: 12791: 12789:Martin Balluch 12786: 12781: 12779:Carol J. Adams 12776: 12770: 12768: 12761: 12751: 12750: 12748: 12747: 12740: 12733: 12726: 12719: 12711: 12709: 12705: 12704: 12702: 12701: 12693: 12685: 12677: 12669: 12661: 12653: 12645: 12637: 12629: 12621: 12613: 12605: 12597: 12589: 12581: 12573: 12565: 12557: 12553:Meet Your Meat 12549: 12541: 12533: 12524: 12522: 12516: 12515: 12513: 12512: 12504: 12496: 12488: 12480: 12472: 12464: 12456: 12452:Eating Animals 12448: 12440: 12432: 12424: 12416: 12408: 12400: 12392: 12384: 12376: 12368: 12360: 12352: 12344: 12336: 12328: 12320: 12312: 12304: 12300:The New Ethics 12296: 12288: 12280: 12272: 12264: 12256: 12248: 12240: 12232: 12224: 12216: 12208: 12200: 12192: 12184: 12176: 12168: 12160: 12151: 12149: 12141: 12140: 12138: 12137: 12131: 12129: 12125: 12124: 12121: 12120: 12118: 12117: 12112: 12107: 12102: 12097: 12092: 12087: 12082: 12077: 12072: 12067: 12062: 12057: 12052: 12047: 12046: 12045: 12040: 12033:Meat-free days 12030: 12025: 12020: 12015: 12010: 12005: 12000: 11995: 11990: 11984: 11982: 11978: 11977: 11975: 11974: 11969: 11964: 11959: 11954: 11949: 11944: 11942:Vegan Outreach 11939: 11934: 11929: 11924: 11919: 11914: 11909: 11902: 11897: 11892: 11886: 11884: 11877: 11866: 11865: 11863: 11862: 11857: 11852: 11847: 11842: 11837: 11832: 11827: 11822: 11817: 11812: 11807: 11802: 11797: 11792: 11787: 11782: 11777: 11772: 11767: 11762: 11757: 11752: 11747: 11746: 11745: 11735: 11730: 11729: 11728: 11723: 11718: 11713: 11708: 11698: 11697: 11696: 11691: 11681: 11676: 11671: 11669:Coconut burger 11666: 11661: 11655: 11653: 11647: 11646: 11643: 11642: 11640: 11639: 11634: 11629: 11624: 11622:Pythagoreanism 11619: 11614: 11609: 11604: 11603: 11602: 11597: 11587: 11577: 11571: 11569: 11563: 11562: 11560: 11559: 11554: 11549: 11544: 11539: 11534: 11529: 11524: 11519: 11514: 11509: 11507:Animal welfare 11504: 11498: 11496: 11487: 11483: 11482: 11479: 11478: 11476: 11475: 11470: 11465: 11460: 11455: 11450: 11445: 11439: 11437: 11433: 11432: 11430: 11429: 11424: 11419: 11414: 11409: 11404: 11399: 11394: 11389: 11384: 11379: 11374: 11368: 11366: 11360: 11359: 11357: 11356: 11351: 11346: 11341: 11336: 11335: 11334: 11324: 11319: 11314: 11309: 11307:Black veganism 11304: 11298: 11296: 11287: 11283: 11282: 11271: 11270: 11263: 11256: 11248: 11239: 11238: 11227: 11224: 11223: 11221: 11220: 11214: 11205: 11200: 11192: 11190: 11186: 11185: 11183: 11182: 11177: 11172: 11167: 11162: 11157: 11152: 11147: 11142: 11137: 11132: 11127: 11122: 11117: 11111: 11109: 11105: 11104: 11101: 11100: 11098: 11097: 11096: 11095: 11085: 11084: 11083: 11073: 11072: 11071: 11066: 11056: 11051: 11040: 11038: 11034: 11033: 11031: 11030: 11025: 11019: 11017: 11011: 11010: 11008: 11007: 11002: 10997: 10991: 10989: 10985: 10984: 10982: 10981: 10974: 10972: 10961: 10960: 10958: 10957: 10952: 10946: 10944: 10940: 10939: 10937: 10936: 10930: 10924: 10918: 10913: 10908: 10903: 10898: 10893: 10887: 10885: 10883:Phytoestrogens 10876: 10872: 10871: 10869: 10868: 10863: 10858: 10853: 10848: 10843: 10838: 10833: 10828: 10822: 10820: 10816: 10815: 10812: 10811: 10809: 10808: 10803: 10798: 10793: 10788: 10783: 10777: 10775: 10774:Fermented bean 10771: 10770: 10768: 10767: 10762: 10757: 10752: 10747: 10742: 10736: 10734: 10730: 10729: 10727: 10726: 10723: 10720: 10715: 10710: 10705: 10700: 10694: 10692: 10682: 10676: 10675: 10673: 10672: 10667: 10662: 10657: 10652: 10647: 10642: 10636: 10634: 10632:Meat analogues 10628: 10627: 10625: 10624: 10619: 10614: 10608: 10606: 10600: 10599: 10597: 10596: 10591: 10589:Tofu skin roll 10586: 10581: 10579:Sundubu jjigae 10576: 10571: 10566: 10561: 10556: 10551: 10546: 10541: 10536: 10531: 10526: 10521: 10515: 10513: 10507: 10506: 10499: 10497: 10495: 10494: 10489: 10484: 10479: 10474: 10469: 10464: 10459: 10454: 10449: 10443: 10441: 10437: 10436: 10424: 10423: 10416: 10409: 10401: 10392: 10391: 10389: 10388: 10375: 10365: 10355: 10344: 10341: 10340: 10338: 10337: 10332: 10327: 10322: 10317: 10315:French paradox 10312: 10307: 10302: 10297: 10292: 10287: 10281: 10279: 10273: 10272: 10269: 10268: 10266: 10265: 10260: 10255: 10250: 10245: 10240: 10235: 10230: 10225: 10220: 10215: 10210: 10205: 10200: 10195: 10190: 10185: 10179: 10177: 10171: 10170: 10168: 10167: 10162: 10157: 10152: 10147: 10143: 10139: 10135: 10131: 10127: 10123: 10119: 10115: 10111: 10107: 10103: 10099: 10095: 10091: 10087: 10083: 10077: 10075: 10069: 10068: 10066: 10065: 10060: 10055: 10050: 10045: 10040: 10038:Selenocysteine 10035: 10030: 10025: 10020: 10015: 10010: 10005: 10000: 9995: 9990: 9985: 9980: 9975: 9970: 9965: 9959: 9957: 9948: 9942: 9941: 9938: 9937: 9935: 9934: 9928: 9926: 9920: 9919: 9917: 9916: 9911: 9906: 9901: 9899:Master Cleanse 9896: 9891: 9885: 9883: 9877: 9876: 9874: 9873: 9868: 9863: 9858: 9853: 9848: 9843: 9838: 9833: 9828: 9823: 9817: 9815: 9811: 9810: 9808: 9807: 9802: 9797: 9792: 9787: 9782: 9777: 9772: 9767: 9762: 9757: 9752: 9747: 9742: 9737: 9732: 9727: 9722: 9717: 9711: 9709: 9703: 9702: 9700: 9699: 9694: 9688: 9686: 9682: 9681: 9679: 9678: 9673: 9668: 9662: 9660: 9654: 9653: 9651: 9650: 9645: 9640: 9634: 9632: 9626: 9625: 9623: 9622: 9617: 9612: 9607: 9602: 9596: 9594: 9583: 9582: 9580: 9579: 9574: 9569: 9564: 9559: 9554: 9549: 9544: 9538: 9536: 9532: 9531: 9529: 9528: 9523: 9517: 9515: 9509: 9508: 9506: 9505: 9500: 9495: 9489: 9487: 9486:Regional diets 9483: 9482: 9480: 9479: 9474: 9468: 9466: 9459: 9453: 9452: 9450: 9449: 9444: 9439: 9434: 9429: 9424: 9419: 9414: 9409: 9404: 9399: 9393: 9390: 9389: 9378: 9377: 9370: 9363: 9355: 9346: 9345: 9343: 9342: 9331: 9328: 9327: 9325: 9324: 9319: 9314: 9309: 9304: 9299: 9294: 9289: 9284: 9278: 9276: 9272: 9271: 9269: 9268: 9263: 9258: 9257: 9256: 9251: 9241: 9236: 9230: 9228: 9224: 9223: 9221: 9220: 9215: 9210: 9205: 9204: 9203: 9198: 9193: 9188: 9183: 9178: 9173: 9168: 9163: 9155: 9149: 9147: 9141: 9140: 9138: 9137: 9136: 9135: 9125: 9120: 9115: 9110: 9105: 9100: 9095: 9090: 9089: 9088: 9086:Worcestershire 9083: 9078: 9073: 9068: 9060: 9055: 9050: 9045: 9040: 9035: 9034: 9033: 9028: 9023: 9015: 9010: 9005: 9000: 8995: 8990: 8985: 8980: 8975: 8970: 8965: 8960: 8955: 8950: 8949: 8948: 8943: 8938: 8933: 8925: 8920: 8919: 8918: 8908: 8903: 8898: 8893: 8888: 8882: 8880: 8874: 8873: 8871: 8870: 8865: 8860: 8855: 8849: 8847: 8843: 8842: 8840: 8839: 8834: 8829: 8824: 8819: 8814: 8813: 8812: 8802: 8801: 8800: 8795: 8790: 8785: 8780: 8770: 8765: 8760: 8755: 8750: 8749: 8748: 8743: 8733: 8728: 8723: 8717: 8715: 8705: 8704: 8701: 8700: 8698: 8697: 8692: 8687: 8682: 8677: 8676: 8675: 8670: 8660: 8655: 8650: 8644: 8642: 8638: 8637: 8635: 8634: 8628: 8626: 8622: 8621: 8619: 8618: 8617: 8616: 8611: 8606: 8601: 8593: 8592: 8591: 8586: 8581: 8576: 8571: 8566: 8561: 8556: 8545: 8543: 8539: 8538: 8536: 8535: 8534: 8533: 8528: 8523: 8513: 8512: 8511: 8506: 8501: 8490: 8488: 8481: 8477: 8476: 8474: 8473: 8468: 8463: 8458: 8453: 8452: 8451: 8446: 8441: 8436: 8425: 8423: 8419: 8418: 8416: 8415: 8403: 8398: 8393: 8387: 8385: 8375: 8374: 8372: 8371: 8366: 8361: 8356: 8351: 8350: 8349: 8344: 8334: 8329: 8324: 8319: 8314: 8309: 8304: 8299: 8298: 8297: 8287: 8282: 8277: 8272: 8267: 8262: 8257: 8252: 8247: 8242: 8237: 8236: 8235: 8230: 8225: 8220: 8215: 8210: 8202: 8196: 8194: 8188: 8187: 8184: 8183: 8181: 8180: 8175: 8170: 8165: 8160: 8154: 8152: 8148: 8147: 8145: 8144: 8139: 8138: 8137: 8127: 8121: 8119: 8115: 8114: 8112: 8111: 8106: 8101: 8100: 8099: 8089: 8088: 8087: 8077: 8076: 8075: 8065: 8060: 8055: 8054: 8053: 8048: 8043: 8038: 8033: 8028: 8018: 8013: 8008: 8002: 8000: 7994: 7993: 7991: 7990: 7985: 7980: 7975: 7974: 7973: 7968: 7958: 7953: 7952: 7951: 7941: 7936: 7931: 7930: 7929: 7924: 7919: 7914: 7909: 7904: 7899: 7889: 7884: 7882:Hatsuga genmai 7879: 7874: 7873: 7872: 7862: 7856: 7854: 7845: 7841: 7840: 7833: 7832: 7825: 7818: 7810: 7804: 7803: 7793: 7792:External links 7790: 7789: 7788: 7757:(2): 242–255, 7742: 7732:The joy of soy 7728: 7722: 7705: 7702: 7700: 7699: 7693: 7677: 7659: 7644: 7638: 7632:, Taibei Shi, 7625: 7600: 7575: 7557: 7542: 7524: 7502: 7488: 7470: 7455: 7444:(4): 258–262. 7433: 7401: 7386: 7364: 7345:(5): 276–282, 7333: 7331: 7328: 7326: 7325: 7312: 7286: 7277: 7265: 7239: 7212: 7191: 7157: 7138: 7120: 7094: 7068: 7042: 7016: 6985: 6955: 6925: 6908: 6902:978-4315508710 6901: 6884: 6869: 6842: 6811: 6799: 6787: 6757: 6726: 6712:, Mitoku Ltd, 6697: 6670: 6651:(2): 137–142. 6635: 6618: 6591: 6572:Sung, Esther. 6564: 6536: 6509: 6482: 6443: 6402: 6376: 6349: 6322: 6295: 6268: 6238: 6211: 6172: 6142: 6123: 6096: 6079:Food Chemistry 6069: 6039: 6009: 5994: 5988:. Wageningen. 5976: 5957: 5930: 5915: 5889: 5877: 5848: 5783: 5748: 5737:(3): 984–989. 5731:Food Chemistry 5721: 5696: 5685:(4): 824–827. 5666: 5655: 5643: 5617: 5591: 5558: 5537:"日本豆腐協会│豆腐の歴史" 5528: 5505: 5475: 5454:"日本豆腐協会│豆腐の歴史" 5442: 5425:www.maff.go.jp 5412: 5400: 5381: 5369: 5353: 5341: 5323: 5303: 5297: 5274: 5247: 5212: 5190: 5165: 5163:, p. 445. 5146: 5119: 5092: 5080: 5054: 5050:Du Bois (2008) 5042: 5012: 4982: 4980: 4977: 4974: 4973: 4955: 4954: 4952: 4949: 4947: 4946: 4925: 4924: 4919: 4914: 4909: 4904: 4899: 4894: 4889: 4884: 4879: 4873: 4871: 4868: 4859: 4856: 4839: 4836: 4819: 4816: 4803: 4800: 4797: 4796: 4784: 4783: 4780: 4776: 4775: 4772: 4771: 4768: 4767: 4763: 4761: 4755: 4754: 4750: 4748: 4742: 4741: 4737: 4735: 4729: 4728: 4721: 4716: 4708: 4707: 4704: 4703: 4700: 4699: 4696: 4689: 4688: 4685: 4683: 4676: 4673: 4672: 4669: 4668: 4665: 4664: 4661: 4655: 4654: 4651: 4649: 4642: 4639: 4638: 4635: 4634: 4631: 4630: 4627: 4625: 4618: 4615: 4614: 4611: 4610: 4607: 4601: 4600: 4590: 4587: 4498: 4495: 4490:Main article: 4487: 4484: 4483: 4482: 4479: 4472: 4470: 4467: 4460: 4458: 4455: 4448: 4446: 4443: 4436: 4434: 4431: 4424: 4402: 4399: 4398: 4397: 4394: 4387: 4352: 4349: 4348: 4347: 4333: 4326: 4324: 4310: 4303: 4301: 4287: 4280: 4278: 4264: 4257: 4255: 4237: 4230: 4228: 4206: 4199: 4197: 4183: 4176: 4174: 4160: 4153: 4151: 4144:Tahu bakso or 4142: 4135: 4133: 4112: 4105: 4103: 4097: 4090: 4088: 4071: 4064: 4062: 4053: 4046: 4044: 4035: 4028: 4026: 4018: 4011: 4009: 4003: 3996: 3994: 3988: 3981: 3979: 3971: 3964: 3962: 3954: 3947: 3945: 3937: 3930: 3928: 3922: 3915: 3746: 3743: 3741: 3740:Southeast Asia 3738: 3737: 3736: 3733: 3726: 3724: 3721: 3714: 3712: 3700: 3693: 3691: 3686:Sundubu-jjigae 3683: 3676: 3674: 3662: 3655: 3653: 3639: 3632: 3630: 3623: 3616: 3584:sundubu-jjigae 3543:Korean cuisine 3535: 3532: 3531: 3530: 3520: 3513: 3511: 3497: 3490: 3488: 3479: 3472: 3470: 3462: 3455: 3453: 3447: 3440: 3438: 3432: 3425: 3423: 3415: 3408: 3406: 3403: 3396: 3258:shavings with 3212: 3209: 3208: 3207: 3204: 3197: 3195: 3181: 3174: 3172: 3165: 3158: 3156: 3151:numbing spicy 3142: 3135: 3133: 3130: 3123: 3121: 3108: 3101: 3099: 3091: 3084: 2932:plain doughnut 2815:jiācháng dòufu 2810: 2807: 2805: 2802: 2792: 2789: 2757: 2754: 2699: 2696: 2622: 2619: 2549:Main article: 2546: 2543: 2511: 2508: 2496:jidou liangfen 2412: 2409: 2315:Main article: 2312: 2309: 2251: 2248: 2246: 2243: 2242: 2241: 2235: 2186:famed for its 2182:, a center of 2149: 2148: 2098: 2095: 2094: 2093: 2063: 2030:red yeast rice 1944: 1941: 1935: 1934:Processed tofu 1932: 1852:Main article: 1849: 1846: 1754: 1751: 1745: 1742: 1730:kinugoshi tōfu 1540:kinugoshi-dōfu 1503: 1500: 1428:sundubu-jjigae 1373: 1370: 1330: 1327: 1321: 1318: 1301: 1298: 1292: 1289: 1234:in Chinese or 1213:kinugoshi-dōfu 1206:in Chinese or 1174: 1173: 1156: 1153: 1152: 1151: 1136: 1117: 1114: 1113: 1112: 1091:(Epsom salt), 1043: 1032:; pinyin: 1007: 1000: 999: 998: 987: 980: 979: 978: 974: 973: 972: 971: 969: 966: 928: 927: 924: 917: 901: 894: 893: 892: 887: 880: 879: 878: 874: 873: 872: 871: 869: 866: 826: 823: 676: 675:Southeast Asia 673: 658:Tofu Hyakuchin 595:Tosa Mitsunobu 580: 577: 550: 547: 545: 542: 487: 484: 438:Southeast Asia 405: 402: 375:dòufǔ; tou4-fu 336: 333: 183: 182: 180: 179: 168: 166:Cookbook: Tofu 157: 154: 153: 148: 144: 143: 141: 140: 139: 138: 133: 128: 123: 118: 113: 108: 103: 98: 93: 78: 76: 69: 68: 63: 59: 58: 55: 51: 50: 43: 15: 9: 6: 4: 3: 2: 14144: 14133: 14130: 14128: 14125: 14123: 14120: 14118: 14115: 14113: 14110: 14108: 14105: 14103: 14100: 14098: 14095: 14093: 14090: 14088: 14085: 14084: 14082: 14075: 14063: 14060: 14058: 14055: 14054: 14053: 14050: 14046: 14043: 14041: 14038: 14037: 14036: 14033: 14031: 14028: 14026: 14023: 14021: 14018: 14016: 14013: 14011: 14010:Juice fasting 14008: 14006: 14003: 14001: 13998: 13997: 13995: 13991: 13985: 13982: 13980: 13977: 13975: 13972: 13970: 13967: 13965: 13962: 13960: 13957: 13955: 13952: 13950: 13947: 13945: 13942: 13940: 13937: 13935: 13932: 13931: 13929: 13925: 13919: 13916: 13914: 13913:Veggie Galaxy 13911: 13909: 13906: 13904: 13901: 13899: 13896: 13894: 13891: 13889: 13886: 13884: 13881: 13879: 13876: 13874: 13871: 13869: 13866: 13864: 13861: 13859: 13856: 13854: 13851: 13850: 13848: 13844: 13838: 13835: 13833: 13830: 13828: 13825: 13823: 13820: 13818: 13817:Lauren Toyota 13815: 13813: 13810: 13808: 13805: 13803: 13800: 13798: 13795: 13793: 13790: 13788: 13785: 13783: 13780: 13778: 13775: 13773: 13770: 13768: 13765: 13763: 13760: 13758: 13755: 13753: 13750: 13748: 13745: 13743: 13740: 13738: 13735: 13733: 13730: 13728: 13725: 13723: 13720: 13718: 13715: 13713: 13710: 13708: 13705: 13703: 13702:Mollie Katzen 13700: 13698: 13695: 13693: 13690: 13688: 13685: 13683: 13680: 13678: 13675: 13673: 13670: 13668: 13667:Rip Esselstyn 13665: 13663: 13660: 13658: 13655: 13653: 13652:Sue Donaldson 13650: 13648: 13645: 13643: 13640: 13638: 13635: 13633: 13630: 13628: 13625: 13623: 13620: 13618: 13615: 13613: 13610: 13608: 13605: 13603: 13600: 13598: 13595: 13593: 13590: 13588: 13585: 13584: 13582: 13576: 13566: 13563: 13561: 13558: 13556: 13553: 13551: 13548: 13546: 13543: 13541: 13538: 13536: 13533: 13531: 13528: 13526: 13523: 13521: 13518: 13516: 13513: 13511: 13508: 13506: 13503: 13501: 13500:Alan Stoddard 13498: 13496: 13493: 13491: 13488: 13486: 13485:James Simpson 13483: 13481: 13478: 13476: 13473: 13471: 13468: 13466: 13463: 13461: 13460:Rollo Russell 13458: 13456: 13453: 13451: 13450:James Rachels 13448: 13446: 13443: 13441: 13438: 13436: 13435:Cyril V. Pink 13433: 13431: 13428: 13426: 13423: 13421: 13418: 13416: 13413: 13411: 13410:Scott Nearing 13408: 13406: 13405:Helen Nearing 13403: 13401: 13398: 13396: 13393: 13391: 13388: 13386: 13383: 13381: 13378: 13376: 13373: 13371: 13368: 13366: 13363: 13361: 13360:Andrew Linzey 13358: 13356: 13353: 13351: 13348: 13346: 13343: 13341: 13340:William Lambe 13338: 13336: 13333: 13331: 13328: 13326: 13323: 13321: 13318: 13316: 13313: 13311: 13308: 13306: 13303: 13301: 13298: 13296: 13293: 13291: 13288: 13286: 13285:Walter Hadwen 13283: 13281: 13278: 13276: 13273: 13271: 13268: 13266: 13263: 13261: 13258: 13256: 13253: 13251: 13248: 13246: 13243: 13241: 13238: 13236: 13233: 13231: 13228: 13226: 13223: 13221: 13218: 13216: 13213: 13211: 13210:Edwin Collier 13208: 13206: 13203: 13201: 13198: 13196: 13195:George Cheyne 13193: 13191: 13188: 13186: 13183: 13181: 13178: 13176: 13175:J. L. Buttner 13173: 13171: 13168: 13166: 13163: 13161: 13158: 13156: 13153: 13151: 13148: 13146: 13143: 13141: 13138: 13136: 13133: 13131: 13128: 13126: 13123: 13121: 13118: 13116: 13113: 13111: 13108: 13106: 13103: 13101: 13098: 13096: 13093: 13091: 13088: 13086: 13083: 13081: 13078: 13077: 13075: 13071: 13065: 13062: 13060: 13057: 13055: 13052: 13050: 13047: 13045: 13044:Richard Twine 13042: 13040: 13037: 13035: 13034:David Sztybel 13032: 13030: 13027: 13025: 13022: 13020: 13017: 13015: 13012: 13010: 13007: 13005: 13004:David Olivier 13002: 13000: 12997: 12995: 12992: 12990: 12987: 12985: 12982: 12980: 12977: 12975: 12972: 12970: 12967: 12965: 12962: 12960: 12957: 12955: 12952: 12950: 12947: 12945: 12942: 12940: 12937: 12935: 12932: 12930: 12927: 12925: 12922: 12920: 12917: 12915: 12912: 12910: 12907: 12905: 12902: 12900: 12897: 12895: 12894:Valéry Giroux 12892: 12890: 12887: 12885: 12882: 12880: 12877: 12875: 12872: 12870: 12867: 12865: 12862: 12860: 12857: 12855: 12852: 12850: 12847: 12845: 12842: 12840: 12837: 12835: 12832: 12830: 12827: 12825: 12822: 12820: 12817: 12815: 12812: 12810: 12807: 12805: 12802: 12800: 12799:David Benatar 12797: 12795: 12792: 12790: 12787: 12785: 12782: 12780: 12777: 12775: 12774:Elisa Aaltola 12772: 12771: 12769: 12765: 12762: 12752: 12746: 12745: 12741: 12739: 12738: 12734: 12732: 12731: 12727: 12725: 12724: 12720: 12718: 12717: 12713: 12712: 12710: 12706: 12699: 12698: 12694: 12691: 12690: 12686: 12683: 12682: 12678: 12675: 12674: 12670: 12667: 12666: 12662: 12659: 12658: 12654: 12651: 12650: 12646: 12643: 12642: 12638: 12635: 12634: 12630: 12627: 12626: 12622: 12619: 12618: 12614: 12611: 12610: 12606: 12603: 12602: 12598: 12595: 12594: 12590: 12587: 12586: 12585:A Sacred Duty 12582: 12579: 12578: 12574: 12571: 12570: 12566: 12563: 12562: 12558: 12555: 12554: 12550: 12547: 12546: 12542: 12539: 12538: 12534: 12531: 12530: 12526: 12525: 12523: 12521: 12517: 12510: 12509: 12505: 12502: 12501: 12497: 12494: 12493: 12489: 12486: 12485: 12481: 12478: 12477: 12473: 12470: 12469: 12465: 12462: 12461: 12457: 12454: 12453: 12449: 12446: 12445: 12441: 12438: 12437: 12433: 12430: 12429: 12425: 12422: 12421: 12417: 12414: 12413: 12409: 12406: 12405: 12401: 12398: 12397: 12393: 12390: 12389: 12385: 12382: 12381: 12377: 12374: 12373: 12369: 12366: 12365: 12361: 12358: 12357: 12353: 12350: 12349: 12345: 12342: 12341: 12337: 12334: 12333: 12329: 12326: 12325: 12321: 12318: 12317: 12313: 12310: 12309: 12305: 12302: 12301: 12297: 12294: 12293: 12289: 12286: 12285: 12281: 12278: 12277: 12273: 12270: 12269: 12268:Figs or Pigs? 12265: 12262: 12261: 12257: 12254: 12253: 12249: 12246: 12245: 12241: 12238: 12237: 12233: 12230: 12229: 12225: 12222: 12221: 12217: 12214: 12213: 12209: 12206: 12205: 12201: 12198: 12197: 12193: 12190: 12189: 12185: 12182: 12181: 12177: 12174: 12173: 12169: 12166: 12165: 12161: 12159:(3rd century) 12158: 12157: 12153: 12152: 12150: 12142: 12136: 12133: 12132: 12130: 12126: 12116: 12113: 12111: 12108: 12106: 12103: 12101: 12098: 12096: 12093: 12091: 12088: 12086: 12083: 12081: 12078: 12076: 12073: 12071: 12068: 12066: 12063: 12061: 12058: 12056: 12053: 12051: 12048: 12044: 12041: 12039: 12036: 12035: 12034: 12031: 12029: 12026: 12024: 12021: 12019: 12016: 12014: 12011: 12009: 12006: 12004: 12001: 11999: 11996: 11994: 11991: 11989: 11986: 11985: 11983: 11979: 11973: 11970: 11968: 11965: 11963: 11960: 11958: 11955: 11953: 11950: 11948: 11945: 11943: 11940: 11938: 11935: 11933: 11930: 11928: 11925: 11923: 11920: 11918: 11917:Our Hen House 11915: 11913: 11910: 11908: 11907: 11903: 11901: 11898: 11896: 11893: 11891: 11888: 11887: 11885: 11881: 11878: 11876: 11871: 11867: 11861: 11860:Veggie burger 11858: 11856: 11853: 11851: 11848: 11846: 11843: 11841: 11838: 11836: 11833: 11831: 11828: 11826: 11823: 11821: 11818: 11816: 11813: 11811: 11808: 11806: 11803: 11801: 11798: 11796: 11793: 11791: 11788: 11786: 11783: 11781: 11778: 11776: 11773: 11771: 11768: 11766: 11763: 11761: 11758: 11756: 11753: 11751: 11748: 11744: 11741: 11740: 11739: 11736: 11734: 11731: 11727: 11724: 11722: 11719: 11717: 11714: 11712: 11709: 11707: 11704: 11703: 11702: 11699: 11695: 11692: 11690: 11687: 11686: 11685: 11682: 11680: 11677: 11675: 11672: 11670: 11667: 11665: 11662: 11660: 11657: 11656: 11654: 11648: 11638: 11635: 11633: 11630: 11628: 11625: 11623: 11620: 11618: 11615: 11613: 11610: 11608: 11605: 11601: 11598: 11596: 11593: 11592: 11591: 11588: 11585: 11581: 11578: 11576: 11573: 11572: 11570: 11568: 11564: 11558: 11555: 11553: 11550: 11548: 11545: 11543: 11540: 11538: 11535: 11533: 11530: 11528: 11525: 11523: 11520: 11518: 11515: 11513: 11510: 11508: 11505: 11503: 11502:Animal rights 11500: 11499: 11497: 11495: 11491: 11488: 11484: 11474: 11471: 11469: 11466: 11464: 11463:Organizations 11461: 11459: 11456: 11454: 11451: 11449: 11446: 11444: 11441: 11440: 11438: 11434: 11428: 11425: 11423: 11420: 11418: 11415: 11413: 11410: 11408: 11405: 11403: 11400: 11398: 11395: 11393: 11390: 11388: 11385: 11383: 11380: 11378: 11375: 11373: 11370: 11369: 11367: 11365: 11364:Vegetarianism 11361: 11355: 11354:Vegan studies 11352: 11350: 11347: 11345: 11342: 11340: 11337: 11333: 11330: 11329: 11328: 11327:Straight edge 11325: 11323: 11320: 11318: 11315: 11313: 11312:Fruitarianism 11310: 11308: 11305: 11303: 11300: 11299: 11297: 11295: 11291: 11288: 11284: 11280: 11279:vegetarianism 11276: 11269: 11264: 11262: 11257: 11255: 11250: 11249: 11246: 11236: 11225: 11218: 11215: 11213: 11209: 11206: 11204: 11201: 11199: 11198: 11194: 11193: 11191: 11187: 11181: 11180:Yeo Hiap Seng 11178: 11176: 11173: 11171: 11168: 11166: 11163: 11161: 11158: 11156: 11153: 11151: 11148: 11146: 11143: 11141: 11138: 11136: 11133: 11131: 11128: 11126: 11123: 11121: 11118: 11116: 11115:8th Continent 11113: 11112: 11110: 11106: 11094: 11091: 11090: 11089: 11086: 11082: 11079: 11078: 11077: 11076:Antinutrients 11074: 11070: 11067: 11065: 11062: 11061: 11060: 11057: 11055: 11052: 11049: 11048:Phospholipids 11045: 11042: 11041: 11039: 11035: 11029: 11026: 11024: 11021: 11020: 11018: 11016: 11012: 11006: 11003: 11001: 10998: 10996: 10993: 10992: 10990: 10986: 10979: 10976: 10975: 10973: 10970: 10966: 10962: 10956: 10953: 10951: 10948: 10947: 10945: 10941: 10934: 10931: 10928: 10925: 10922: 10919: 10917: 10914: 10912: 10909: 10907: 10904: 10902: 10899: 10897: 10894: 10892: 10889: 10888: 10886: 10884: 10880: 10877: 10873: 10867: 10864: 10862: 10859: 10857: 10854: 10852: 10849: 10847: 10844: 10842: 10839: 10837: 10834: 10832: 10829: 10827: 10824: 10823: 10821: 10817: 10807: 10804: 10802: 10799: 10797: 10794: 10792: 10789: 10787: 10784: 10782: 10779: 10778: 10776: 10772: 10766: 10763: 10761: 10758: 10756: 10753: 10751: 10748: 10746: 10743: 10741: 10738: 10737: 10735: 10731: 10724: 10721: 10719: 10716: 10714: 10711: 10709: 10706: 10704: 10701: 10699: 10696: 10695: 10693: 10690: 10686: 10683: 10677: 10671: 10670:Veggie burger 10668: 10666: 10663: 10661: 10658: 10656: 10653: 10651: 10648: 10646: 10643: 10641: 10638: 10637: 10635: 10633: 10629: 10623: 10620: 10618: 10615: 10613: 10610: 10609: 10607: 10605: 10601: 10595: 10592: 10590: 10587: 10585: 10582: 10580: 10577: 10575: 10572: 10570: 10567: 10565: 10562: 10560: 10557: 10555: 10552: 10550: 10547: 10545: 10542: 10540: 10537: 10535: 10532: 10530: 10529:Agedashi tofu 10527: 10525: 10522: 10520: 10517: 10516: 10514: 10508: 10503: 10493: 10490: 10488: 10485: 10483: 10480: 10478: 10475: 10473: 10470: 10468: 10465: 10463: 10460: 10458: 10455: 10453: 10450: 10448: 10445: 10444: 10442: 10438: 10433: 10429: 10422: 10417: 10415: 10410: 10408: 10403: 10402: 10399: 10387: 10384: 10380: 10376: 10374: 10370: 10366: 10364: 10356: 10354: 10346: 10345: 10342: 10336: 10333: 10331: 10328: 10326: 10323: 10321: 10318: 10316: 10313: 10311: 10308: 10306: 10303: 10301: 10298: 10296: 10293: 10291: 10288: 10286: 10283: 10282: 10280: 10274: 10264: 10261: 10259: 10256: 10254: 10251: 10249: 10246: 10244: 10241: 10239: 10236: 10234: 10231: 10229: 10226: 10224: 10221: 10219: 10216: 10214: 10211: 10209: 10206: 10204: 10201: 10199: 10196: 10194: 10191: 10189: 10186: 10184: 10181: 10180: 10178: 10176: 10172: 10166: 10163: 10161: 10158: 10156: 10153: 10151: 10148: 10146: 10140: 10138: 10132: 10130: 10124: 10122: 10116: 10114: 10108: 10106: 10100: 10098: 10092: 10090: 10084: 10082: 10079: 10078: 10076: 10074: 10070: 10064: 10061: 10059: 10056: 10054: 10051: 10049: 10046: 10044: 10041: 10039: 10036: 10034: 10031: 10029: 10028:Phenylalanine 10026: 10024: 10021: 10019: 10016: 10014: 10011: 10009: 10006: 10004: 10001: 9999: 9996: 9994: 9991: 9989: 9988:Glutamic acid 9986: 9984: 9981: 9979: 9978:Aspartic acid 9976: 9974: 9971: 9969: 9966: 9964: 9961: 9960: 9958: 9956: 9952: 9949: 9947: 9943: 9933: 9930: 9929: 9927: 9925: 9924:List of diets 9921: 9915: 9912: 9910: 9907: 9905: 9902: 9900: 9897: 9895: 9892: 9890: 9887: 9886: 9884: 9882: 9878: 9872: 9871:U.S. military 9869: 9867: 9864: 9862: 9859: 9857: 9854: 9852: 9849: 9847: 9844: 9842: 9839: 9837: 9834: 9832: 9829: 9827: 9824: 9822: 9819: 9818: 9816: 9812: 9806: 9803: 9801: 9798: 9796: 9793: 9791: 9788: 9786: 9783: 9781: 9778: 9776: 9773: 9771: 9768: 9766: 9763: 9761: 9758: 9756: 9753: 9751: 9748: 9746: 9743: 9741: 9738: 9736: 9733: 9731: 9728: 9726: 9725:Diabetic diet 9723: 9721: 9718: 9716: 9713: 9712: 9710: 9704: 9698: 9695: 9693: 9690: 9689: 9687: 9683: 9677: 9674: 9672: 9669: 9667: 9664: 9663: 9661: 9659: 9655: 9649: 9646: 9644: 9641: 9639: 9636: 9635: 9633: 9631: 9627: 9621: 9618: 9616: 9613: 9611: 9608: 9606: 9605:Meat analogue 9603: 9601: 9600:Fruitarianism 9598: 9597: 9595: 9593: 9588: 9587:Vegetarianism 9584: 9578: 9575: 9573: 9570: 9568: 9565: 9563: 9560: 9558: 9555: 9553: 9550: 9548: 9545: 9543: 9540: 9539: 9537: 9533: 9527: 9524: 9522: 9519: 9518: 9516: 9514: 9510: 9504: 9501: 9499: 9498:Mediterranean 9496: 9494: 9491: 9490: 9488: 9484: 9478: 9475: 9473: 9470: 9469: 9467: 9463: 9460: 9458: 9454: 9448: 9445: 9443: 9440: 9438: 9435: 9433: 9430: 9428: 9425: 9423: 9420: 9418: 9415: 9413: 9410: 9408: 9405: 9403: 9400: 9397:Main articles 9395: 9394: 9391: 9387: 9386:healthy diets 9383: 9376: 9371: 9369: 9364: 9362: 9357: 9356: 9353: 9341: 9333: 9332: 9329: 9323: 9320: 9318: 9315: 9313: 9310: 9308: 9305: 9303: 9300: 9298: 9295: 9293: 9290: 9288: 9285: 9283: 9280: 9279: 9277: 9273: 9267: 9264: 9262: 9259: 9255: 9252: 9250: 9247: 9246: 9245: 9242: 9240: 9237: 9235: 9232: 9231: 9229: 9225: 9219: 9216: 9214: 9211: 9209: 9206: 9202: 9199: 9197: 9194: 9192: 9191:Sashimi bōchō 9189: 9187: 9184: 9182: 9179: 9177: 9174: 9172: 9169: 9167: 9164: 9162: 9159: 9158: 9156: 9154: 9151: 9150: 9148: 9146: 9142: 9134: 9131: 9130: 9129: 9126: 9124: 9121: 9119: 9116: 9114: 9111: 9109: 9106: 9104: 9101: 9099: 9096: 9094: 9091: 9087: 9084: 9082: 9079: 9077: 9074: 9072: 9069: 9067: 9064: 9063: 9061: 9059: 9056: 9054: 9051: 9049: 9046: 9044: 9041: 9039: 9036: 9032: 9029: 9027: 9024: 9022: 9019: 9018: 9016: 9014: 9011: 9009: 9006: 9004: 9001: 8999: 8996: 8994: 8991: 8989: 8986: 8984: 8981: 8979: 8976: 8974: 8971: 8969: 8966: 8964: 8961: 8959: 8956: 8954: 8951: 8947: 8944: 8942: 8939: 8937: 8934: 8932: 8929: 8928: 8926: 8924: 8921: 8917: 8914: 8913: 8912: 8909: 8907: 8904: 8902: 8899: 8897: 8894: 8892: 8889: 8887: 8884: 8883: 8881: 8877:Ingredients / 8875: 8869: 8866: 8864: 8861: 8859: 8856: 8854: 8851: 8850: 8848: 8844: 8838: 8835: 8833: 8830: 8828: 8825: 8823: 8820: 8818: 8815: 8811: 8808: 8807: 8806: 8803: 8799: 8796: 8794: 8791: 8789: 8786: 8784: 8781: 8779: 8776: 8775: 8774: 8771: 8769: 8766: 8764: 8761: 8759: 8756: 8754: 8751: 8747: 8744: 8742: 8739: 8738: 8737: 8734: 8732: 8729: 8727: 8724: 8722: 8719: 8718: 8716: 8714: 8706: 8696: 8693: 8691: 8688: 8686: 8683: 8681: 8678: 8674: 8671: 8669: 8666: 8665: 8664: 8663:Canned coffee 8661: 8659: 8656: 8654: 8651: 8649: 8646: 8645: 8643: 8639: 8633: 8630: 8629: 8627: 8623: 8615: 8612: 8610: 8607: 8605: 8602: 8600: 8597: 8596: 8594: 8590: 8587: 8585: 8582: 8580: 8577: 8575: 8572: 8570: 8567: 8565: 8562: 8560: 8557: 8555: 8552: 8551: 8550: 8547: 8546: 8544: 8540: 8532: 8529: 8527: 8524: 8522: 8519: 8518: 8517: 8514: 8510: 8507: 8505: 8502: 8500: 8497: 8496: 8495: 8492: 8491: 8489: 8485: 8482: 8478: 8472: 8469: 8467: 8464: 8462: 8459: 8457: 8454: 8450: 8447: 8445: 8442: 8440: 8437: 8435: 8432: 8431: 8430: 8427: 8426: 8424: 8420: 8412: 8407: 8404: 8402: 8399: 8397: 8394: 8392: 8389: 8388: 8386: 8383: 8376: 8370: 8367: 8365: 8362: 8360: 8357: 8355: 8352: 8348: 8345: 8343: 8340: 8339: 8338: 8335: 8333: 8330: 8328: 8325: 8323: 8320: 8318: 8315: 8313: 8310: 8308: 8305: 8303: 8300: 8296: 8293: 8292: 8291: 8288: 8286: 8283: 8281: 8278: 8276: 8273: 8271: 8268: 8266: 8263: 8261: 8258: 8256: 8253: 8251: 8248: 8246: 8243: 8241: 8238: 8234: 8231: 8229: 8226: 8224: 8221: 8219: 8216: 8214: 8211: 8209: 8206: 8205: 8203: 8201: 8200:Agedashi dōfu 8198: 8197: 8195: 8193: 8189: 8179: 8176: 8174: 8171: 8169: 8166: 8164: 8161: 8159: 8156: 8155: 8153: 8149: 8143: 8140: 8136: 8133: 8132: 8131: 8128: 8126: 8123: 8122: 8120: 8116: 8110: 8107: 8105: 8102: 8098: 8095: 8094: 8093: 8090: 8086: 8083: 8082: 8081: 8078: 8074: 8071: 8070: 8069: 8066: 8064: 8061: 8059: 8056: 8052: 8049: 8047: 8044: 8042: 8039: 8037: 8036:Muroran curry 8034: 8032: 8029: 8027: 8024: 8023: 8022: 8019: 8017: 8016:Hiyashi chūka 8014: 8012: 8009: 8007: 8004: 8003: 8001: 7999: 7995: 7989: 7986: 7984: 7981: 7979: 7976: 7972: 7969: 7967: 7964: 7963: 7962: 7959: 7957: 7954: 7950: 7947: 7946: 7945: 7942: 7940: 7937: 7935: 7932: 7928: 7925: 7923: 7920: 7918: 7915: 7913: 7910: 7908: 7905: 7903: 7900: 7898: 7895: 7894: 7893: 7890: 7888: 7885: 7883: 7880: 7878: 7875: 7871: 7868: 7867: 7866: 7863: 7861: 7858: 7857: 7855: 7853: 7849: 7846: 7842: 7838: 7831: 7826: 7824: 7819: 7817: 7812: 7811: 7808: 7802: 7800: 7796: 7795: 7784: 7780: 7776: 7772: 7768: 7764: 7760: 7756: 7752: 7748: 7743: 7741: 7737: 7733: 7729: 7725: 7719: 7715: 7714: 7708: 7707: 7696: 7690: 7686: 7682: 7678: 7666: 7662: 7656: 7652: 7651: 7645: 7641: 7635: 7631: 7626: 7614: 7610: 7606: 7601: 7589: 7585: 7581: 7576: 7564: 7560: 7554: 7550: 7549: 7543: 7531: 7527: 7521: 7517: 7516: 7511: 7510:Aoyagi, Akiko 7507: 7503: 7499: 7498: 7493: 7489: 7477: 7473: 7467: 7463: 7462: 7456: 7451: 7447: 7443: 7439: 7434: 7430: 7424: 7408: 7404: 7398: 7394: 7393: 7387: 7376: 7372: 7371: 7365: 7362: 7358: 7353: 7348: 7344: 7340: 7335: 7334: 7322: 7316: 7300: 7296: 7290: 7281: 7274: 7269: 7253: 7249: 7243: 7227: 7223: 7219: 7215: 7209: 7205: 7204: 7195: 7179: 7175: 7171: 7167: 7161: 7153: 7149: 7142: 7134: 7130: 7129:"Oregon Live" 7124: 7117: 7113: 7109: 7106: 7098: 7091: 7087: 7083: 7080: 7072: 7065: 7061: 7057: 7054: 7046: 7039: 7035: 7031: 7028: 7020: 7004: 7000: 6996: 6989: 6973: 6969: 6965: 6959: 6943: 6939: 6935: 6929: 6922: 6917: 6915: 6913: 6904: 6898: 6895:. 教育社. 1989. 6894: 6888: 6880: 6873: 6858: 6854: 6853: 6846: 6830: 6826: 6822: 6815: 6809:, p. 79. 6808: 6803: 6797:, p. 22. 6796: 6791: 6775: 6771: 6767: 6761: 6745: 6741: 6737: 6730: 6715: 6711: 6707: 6701: 6693: 6689: 6685: 6681: 6674: 6666: 6662: 6658: 6654: 6650: 6646: 6639: 6632: 6627: 6625: 6623: 6607: 6603: 6602: 6595: 6579: 6575: 6568: 6553: 6549: 6548: 6540: 6525: 6521: 6520: 6513: 6498: 6494: 6493: 6486: 6470: 6466: 6462: 6461: 6456: 6447: 6428: 6424: 6420: 6413: 6406: 6399: 6395: 6391: 6388: 6380: 6365: 6361: 6360: 6353: 6338: 6334: 6333: 6326: 6311: 6307: 6306: 6299: 6284: 6280: 6279: 6272: 6257: 6253: 6249: 6242: 6234: 6230: 6226: 6222: 6215: 6199: 6195: 6182: 6176: 6160: 6156: 6152: 6146: 6139: 6134: 6132: 6130: 6128: 6119: 6115: 6111: 6107: 6100: 6092: 6088: 6084: 6080: 6073: 6057: 6053: 6049: 6043: 6027: 6023: 6019: 6013: 6005: 6001: 5997: 5991: 5987: 5980: 5964: 5960: 5954: 5950: 5946: 5942: 5941: 5934: 5927: 5922: 5920: 5903: 5899: 5893: 5886: 5881: 5865: 5861: 5855: 5853: 5844: 5840: 5835: 5830: 5826: 5822: 5818: 5814: 5810: 5806: 5802: 5798: 5794: 5787: 5779: 5775: 5771: 5767: 5763: 5759: 5752: 5744: 5740: 5736: 5732: 5725: 5710: 5706: 5700: 5692: 5688: 5684: 5680: 5673: 5671: 5664: 5659: 5652: 5647: 5631: 5627: 5621: 5605: 5601: 5595: 5588: 5576: 5572: 5568: 5562: 5546: 5542: 5538: 5532: 5526: 5525:4-7700-1707-3 5522: 5518: 5514: 5509: 5493: 5489: 5485: 5479: 5463: 5459: 5455: 5449: 5447: 5430: 5426: 5422: 5416: 5409: 5404: 5397: 5392: 5390: 5388: 5386: 5378: 5373: 5366: 5362: 5357: 5351:, p. 93. 5350: 5345: 5330: 5326: 5320: 5316: 5315: 5307: 5300: 5294: 5290: 5289: 5281: 5279: 5263: 5259: 5258: 5251: 5243: 5239: 5235: 5231: 5227: 5223: 5216: 5210: 5205: 5203: 5201: 5199: 5197: 5195: 5179: 5175: 5169: 5162: 5157: 5155: 5153: 5151: 5135: 5131: 5130: 5123: 5108: 5104: 5103: 5096: 5089: 5084: 5068: 5064: 5058: 5051: 5046: 5030: 5026: 5022: 5016: 5000: 4996: 4990: 4988: 4983: 4970: 4966: 4960: 4956: 4945: 4940: 4935: 4934: 4931: 4923: 4920: 4918: 4915: 4913: 4910: 4908: 4905: 4903: 4900: 4898: 4895: 4893: 4890: 4888: 4885: 4883: 4880: 4878: 4875: 4874: 4867: 4864: 4855: 4853: 4848: 4845: 4835: 4833: 4829: 4825: 4815: 4813: 4812:mass fraction 4809: 4794: 4790: 4785: 4777: 4769: 4762: 4760: 4756: 4749: 4747: 4743: 4736: 4734: 4730: 4725: 4720: 4717: 4715: 4714: 4709: 4705: 4701: 4694: 4690: 4684: 4681: 4680: 4674: 4670: 4666: 4662: 4660: 4656: 4650: 4647: 4646: 4640: 4636: 4632: 4626: 4623: 4622: 4621:Carbohydrates 4616: 4612: 4608: 4606: 4602: 4597: 4586: 4584: 4579: 4577: 4573: 4572:vegetarianism 4569: 4565: 4561: 4557: 4553: 4549: 4545: 4541: 4537: 4533: 4529: 4524: 4522: 4518: 4512: 4509: 4506: 4504: 4493: 4476: 4471: 4464: 4459: 4452: 4447: 4440: 4435: 4428: 4423: 4422: 4421: 4419: 4414: 4412: 4408: 4395:A cup of taho 4391: 4386: 4385: 4384: 4382: 4378: 4374: 4370: 4366: 4362: 4358: 4344: 4340: 4336: 4330: 4325: 4321: 4317: 4313: 4307: 4302: 4298: 4294: 4290: 4284: 4279: 4275: 4274:North Sumatra 4271: 4267: 4266:Tau kua heci. 4261: 4256: 4252: 4248: 4244: 4240: 4234: 4229: 4225: 4221: 4217: 4213: 4209: 4203: 4198: 4194: 4190: 4186: 4180: 4175: 4171: 4167: 4163: 4157: 4152: 4148: 4147: 4139: 4134: 4131: 4127: 4124:, vegetable, 4123: 4119: 4115: 4109: 4104: 4100: 4094: 4089: 4086: 4082: 4078: 4074: 4068: 4063: 4060: 4056: 4050: 4045: 4042: 4038: 4037:Perkedel tahu 4032: 4027: 4023: 4022: 4015: 4010: 4006: 4000: 3995: 3992: 3985: 3980: 3976: 3975: 3968: 3963: 3959: 3958: 3957:Tahu sumedang 3951: 3946: 3942: 3941: 3934: 3929: 3925: 3919: 3914: 3913: 3912: 3911:and chicken. 3910: 3906: 3902: 3898: 3894: 3890: 3886: 3882: 3878: 3874: 3870: 3866: 3862: 3860: 3859: 3854: 3853: 3848: 3847: 3842: 3841: 3836: 3835: 3830: 3826: 3822: 3818: 3814: 3813: 3808: 3807: 3801: 3799: 3795: 3791: 3787: 3786:vegetable oil 3782: 3780: 3776: 3772: 3768: 3764: 3760: 3756: 3752: 3730: 3725: 3718: 3713: 3709: 3708: 3704: 3697: 3692: 3688: 3687: 3680: 3675: 3672: 3671: 3666: 3659: 3654: 3650: 3649: 3644: 3643: 3636: 3631: 3627: 3620: 3615: 3614: 3613: 3611: 3610: 3604: 3603: 3602:kimchi-jjigae 3598: 3597: 3592: 3591: 3586: 3585: 3580: 3576: 3575: 3570: 3569: 3564: 3563: 3558: 3557: 3550: 3549: 3544: 3540: 3528: 3524: 3517: 3512: 3502: 3501: 3494: 3489: 3486: 3484: 3476: 3471: 3467: 3466: 3459: 3454: 3450: 3444: 3439: 3435: 3429: 3424: 3420: 3419: 3412: 3407: 3400: 3395: 3394: 3393: 3391: 3386: 3384: 3380: 3376: 3375: 3369: 3367: 3363: 3359: 3354: 3352: 3351: 3348: 3343: 3339: 3335: 3331: 3321: 3320: 3319:agedashi dōfu 3315: 3314: 3311: 3305: 3303: 3302: 3297: 3296: 3291: 3287: 3286: 3280: 3278: 3274: 3273: 3270: 3265: 3261: 3257: 3256: 3251: 3247: 3241: 3238: 3232: 3231: 3226: 3217: 3201: 3196: 3186: 3185: 3178: 3173: 3169: 3162: 3157: 3154: 3150: 3147: 3146: 3145:Sichuan-style 3139: 3134: 3127: 3122: 3118: 3105: 3100: 3097: 3096: 3088: 3083: 3082: 3081: 3079: 3076:with rice or 3075: 3071: 3070:water spinach 3067: 3063: 3058: 3056: 3052: 3049: 3046:stew or in a 3045: 3040: 3038: 3034: 3025: 3024:wǔxiāng dòufu 3014: 3006: 3002: 2992: 2991: 2986: 2981: 2979: 2978: 2973: 2969: 2966: 2962: 2957: 2955: 2951: 2947: 2943: 2942: 2937: 2933: 2928: 2926: 2922: 2918: 2914: 2910: 2905: 2903: 2897: 2894: 2888: 2884: 2883: 2878: 2874: 2870: 2866: 2862: 2858: 2854: 2850: 2844: 2841: 2835: 2834: 2829: 2824: 2822: 2821: 2816: 2801: 2797: 2788: 2786: 2785: 2780: 2776: 2770: 2765: 2764: 2753: 2751: 2741: 2729: 2728: 2722: 2718: 2712: 2707: 2706: 2695: 2693: 2682: 2678: 2674: 2666: 2665: 2660: 2632: 2627: 2618: 2616: 2612: 2608: 2604: 2599: 2597: 2593: 2590:, though the 2589: 2585: 2582:variety uses 2581: 2578:) flour; the 2577: 2576: 2571: 2570: 2565: 2561: 2557: 2552: 2545:Chickpea tofu 2542: 2540: 2536: 2532: 2528: 2524: 2523:xìngrén dòufu 2517: 2507: 2505: 2501: 2497: 2493: 2489: 2485: 2481: 2475: 2471: 2466: 2465: 2461: 2457: 2446: 2441: 2440: 2433: 2428: 2427: 2422: 2418: 2408: 2406: 2402: 2398: 2388: 2387: 2380: 2375: 2373: 2369: 2359: 2355: 2345: 2341: 2327: 2323: 2318: 2308: 2306: 2302: 2298: 2287: 2285: 2275: 2264: 2256: 2239: 2236: 2233: 2229: 2226:, vegetarian 2225: 2221: 2217: 2216: 2211: 2210: 2205: 2204: 2199: 2195: 2191: 2190: 2185: 2181: 2177: 2173: 2169: 2165: 2162: 2161: 2160: 2158: 2153: 2146: 2145: 2140: 2135: 2131: 2127: 2123: 2120: 2119: 2115: 2111: 2103: 2091: 2087: 2081: 2078: 2075: 2069: 2068: 2064: 2061: 2057: 2053: 2049: 2045: 2041: 2037: 2036: 2031: 2027: 2021: 2018: 2015: 2012: 2006: 2002: 1997: 1991: 1988: 1982: 1978: 1972: 1969: 1966: 1960: 1959: 1955: 1954: 1949: 1940: 1931: 1929: 1928: 1923: 1919: 1909: 1897: 1895: 1891: 1881: 1871: 1864: 1860: 1855: 1845: 1843: 1839: 1835: 1834: 1829: 1825: 1821: 1817: 1813: 1809: 1805: 1801: 1796: 1793: 1783: 1773: 1759: 1750: 1744:Pressed fresh 1741: 1739: 1735: 1731: 1727: 1723: 1717: 1714: 1708: 1697: 1689: 1685: 1681: 1677: 1673: 1669: 1665: 1661: 1660:spring onions 1657: 1653: 1644:(Fujianese) ( 1643: 1639: 1635: 1619: 1615: 1599: 1598: 1593: 1591: 1587: 1583: 1579: 1569: 1559: 1555: 1551: 1541: 1537: 1527: 1517: 1508: 1499: 1491: 1481: 1471: 1467: 1463: 1459: 1455: 1451: 1447: 1443: 1438: 1430: 1429: 1424: 1420: 1416: 1412: 1408: 1404: 1394: 1390: 1382: 1378: 1369: 1366: 1358: 1348: 1344: 1340: 1336: 1326: 1317: 1314: 1307: 1297: 1288: 1284: 1282: 1278: 1274: 1270: 1259: 1256: 1250: 1246: 1242: 1233: 1229: 1223: 1220: 1214: 1205: 1199: 1196: 1193: 1186: 1182: 1180: 1171: 1167: 1163: 1159: 1158: 1149: 1145: 1141: 1137: 1133: 1129: 1125: 1124: 1120: 1119: 1110: 1106: 1102: 1098: 1094: 1090: 1086: 1085:nigari/Lushui 1082: 1078: 1074: 1070: 1069: 1063: 1059: 1055: 1051: 1047: 1044: 1041: 1037: 1027: 1023: 1022: 1018: 1017: 1010: 1004: 994: 990: 984: 965: 962: 960: 956: 951: 946: 944: 940: 936: 933: 925: 922: 918: 915: 914: 913: 905: 898: 884: 865: 863: 859: 855: 850: 848: 847:Caséo-Sojaïne 844: 839: 835: 831: 822: 820: 816: 811: 807: 803: 799: 795: 794: 789: 784: 782: 781: 776: 772: 771: 766: 765: 760: 755: 753: 752: 751:tahu sumedang 747: 743: 742: 737: 733: 729: 725: 720: 718: 714: 710: 706: 702: 698: 694: 690: 686: 682: 672: 670: 660: 659: 654: 650: 649:Kasuga Shrine 645: 643: 639: 635: 634:Tosa Province 628: 615: 607: 606: 600: 596: 592: 591: 585: 576: 574: 573:refrigeration 568: 566: 562: 556: 541: 533: 529: 519: 515: 510: 508: 503: 501: 497: 493: 483: 481: 477: 473: 469: 465: 464: 459: 456:, during the 455: 451: 447: 443: 439: 435: 431: 427: 423: 415: 411: 401: 399: 395: 391: 387: 383: 378: 376: 372: 363: 359: 355: 345: 342: 332: 330: 326: 322: 318: 314: 310: 306: 302: 298: 293: 291: 287: 283: 279: 275: 271: 267: 263: 259: 255: 252: 246: 240: 232: 227: 222: 212: 207: 202: 194: 189: 178: 174: 169: 167: 163: 159: 158: 155: 152: 149: 145: 137: 134: 132: 129: 127: 124: 122: 119: 117: 114: 112: 109: 107: 104: 102: 99: 97: 94: 92: 89: 88: 87: 83: 80: 79: 77: 75: 70: 67: 64: 60: 56: 52: 47: 41: 36: 26: 22: 14074: 13974:Pink Peacock 13954:Minerva Café 13918:Veggie Grill 13903:Souley Vegan 13898:Slutty Vegan 13837:Alan Wakeman 13812:Haile Thomas 13802:Bryant Terry 13692:Richa Hingle 13687:Dick Gregory 13592:Mayim Bialik 13560:Tzachi Zamir 13515:Sidney Trist 13365:Clair Linzey 13185:Job Caudwell 13160:George Black 13105:William Axon 13059:Laura Wright 13029:Peter Singer 13024:Jérôme Segal 13014:Emelia Quinn 13009:David Pearce 12994:David Nibert 12989:Gemma Newman 12969:Reed Mangels 12959:Howard Lyman 12884:Joel Fuhrman 12859:Alan Desmond 12844:Brenda Davis 12814:Will Bonsall 12742: 12735: 12728: 12721: 12714: 12695: 12689:Maa Ka Doodh 12687: 12679: 12671: 12663: 12655: 12647: 12639: 12631: 12623: 12615: 12607: 12599: 12591: 12583: 12575: 12567: 12559: 12551: 12543: 12535: 12527: 12506: 12498: 12490: 12482: 12474: 12466: 12458: 12450: 12442: 12434: 12428:Skinny Bitch 12426: 12418: 12410: 12402: 12394: 12388:Fit for Life 12386: 12378: 12370: 12362: 12354: 12346: 12338: 12330: 12322: 12314: 12306: 12298: 12290: 12282: 12274: 12266: 12258: 12250: 12242: 12234: 12226: 12218: 12210: 12202: 12194: 12186: 12178: 12170: 12162: 12154: 12105:Viva! Health 12100:Veggie Pride 11988:Alcott House 11927:Plamil Foods 11904: 11845:Sausage roll 11804: 11721:Konjac jelly 11674:Coconut milk 11580:Christianity 11532:Meat paradox 11517:Deep ecology 11322:Raw veganism 11286:Perspectives 11212:Akiko Aoyagi 11195: 11150:Plamil Foods 11130:Gardenburger 11044:Soy lecithin 11000:Lipoxygenase 10995:Beta-amylase 10929:(metabolite) 10923:(metabolite) 10875:Biochemicals 10654: 10622:Vegan cheese 10594:Yong tau foo 10487:Soybean meal 10462:Soy molasses 10431: 10383:Food portal, 10295:Food pyramid 10276:Nutritional 9720:Cardiac diet 9708:restrictions 9692:Liquid diets 9619: 9181:Nakiri bōchō 9176:Maguro bōchō 9112: 8896:Bamboo shoot 8868:Shine Muscat 8690:Pocari Sweat 8456:Honzen-ryōri 8396:Kenchin-jiru 8285:Onsen tamago 8068:Okinawa soba 7934:Hayashi rice 7798: 7783:the original 7754: 7750: 7731: 7712: 7684: 7669:, retrieved 7649: 7629: 7617:. Retrieved 7608: 7592:. Retrieved 7583: 7567:. Retrieved 7547: 7534:, retrieved 7514: 7496: 7480:. Retrieved 7464:. Springer. 7460: 7441: 7437: 7411:. Retrieved 7391: 7379:, retrieved 7369: 7342: 7338: 7320: 7315: 7303:. Retrieved 7299:the original 7289: 7280: 7268: 7256:. Retrieved 7242: 7230:. Retrieved 7202: 7194: 7182:. Retrieved 7173: 7160: 7141: 7123: 7115: 7102:(in English) 7097: 7089: 7076:(in English) 7071: 7064:mykoreandiet 7063: 7050:(in English) 7045: 7037: 7019: 7007:. Retrieved 6998: 6988: 6976:. Retrieved 6967: 6958: 6946:. Retrieved 6937: 6928: 6892: 6887: 6878: 6872: 6861:, retrieved 6851: 6845: 6833:. Retrieved 6824: 6819:Tsutsui, S. 6814: 6802: 6790: 6778:. Retrieved 6769: 6760: 6748:. Retrieved 6739: 6729: 6718:, retrieved 6709: 6700: 6683: 6679: 6673: 6648: 6644: 6638: 6610:, retrieved 6600: 6594: 6582:. Retrieved 6567: 6556:, retrieved 6546: 6539: 6528:, retrieved 6524:the original 6518: 6512: 6501:, retrieved 6491: 6485: 6473:. Retrieved 6458: 6455:"순-두부 (-豆腐)" 6446: 6434:. Retrieved 6427:the original 6422: 6418: 6405: 6397: 6384:(in English) 6379: 6368:, retrieved 6364:the original 6358: 6352: 6341:, retrieved 6337:the original 6331: 6325: 6314:, retrieved 6304: 6298: 6287:, retrieved 6277: 6271: 6260:, retrieved 6251: 6241: 6224: 6220: 6214: 6202:. Retrieved 6175: 6163:. Retrieved 6154: 6145: 6109: 6105: 6099: 6082: 6078: 6072: 6060:. Retrieved 6051: 6042: 6030:. Retrieved 6021: 6012: 5985: 5979: 5967:. Retrieved 5939: 5933: 5906:. Retrieved 5892: 5880: 5868:. Retrieved 5803:(1): 35718. 5800: 5796: 5786: 5761: 5757: 5751: 5734: 5730: 5724: 5712:. Retrieved 5708: 5699: 5682: 5678: 5658: 5646: 5634:. Retrieved 5620: 5608:. Retrieved 5594: 5586: 5579:. Retrieved 5570: 5561: 5549:. Retrieved 5540: 5531: 5512: 5508: 5496:. Retrieved 5487: 5478: 5466:. Retrieved 5457: 5433:. Retrieved 5424: 5415: 5403: 5372: 5356: 5344: 5333:, retrieved 5313: 5306: 5287: 5266:, retrieved 5256: 5250: 5225: 5221: 5215: 5181:. Retrieved 5177: 5168: 5140:26 September 5138:, retrieved 5128: 5122: 5111:, retrieved 5101: 5095: 5087: 5083: 5071:. Retrieved 5066: 5057: 5045: 5033:. Retrieved 5024: 5015: 5003:. Retrieved 4959: 4865: 4861: 4841: 4821: 4805: 4723: 4718: 4711: 4677: 4643: 4619: 4580: 4556:the Americas 4525: 4513: 4510: 4507: 4500: 4492:Burmese tofu 4418:shrimp paste 4415: 4410: 4406: 4404: 4380: 4376: 4372: 4368: 4354: 4334: 4311: 4292: 4288: 4265: 4251:Central Java 4238: 4224:Central Java 4216:shrimp paste 4211: 4207: 4188: 4185:Tahu gimbal. 4184: 4161: 4143: 4122:shrimp paste 4113: 4098: 4072: 4054: 4036: 4021:Kembang tahu 4019: 4004: 3972: 3955: 3938: 3923: 3904: 3896: 3872: 3869:Central Java 3864: 3863: 3856: 3850: 3844: 3838: 3832: 3820: 3816: 3810: 3804: 3802: 3783: 3775:tahu Bandung 3774: 3770: 3766: 3762: 3754: 3748: 3707:doenjang-guk 3701: 3684: 3668: 3664: 3646: 3640: 3606: 3600: 3594: 3590:doenjang-guk 3588: 3582: 3578: 3572: 3566: 3560: 3553: 3546: 3538: 3537: 3522: 3498: 3482: 3463: 3448: 3433: 3416: 3387: 3372: 3370: 3365: 3361: 3355: 3345: 3329: 3317: 3308: 3306: 3299: 3293: 3289: 3283: 3281: 3267: 3263: 3253: 3250:green onions 3228: 3222: 3182: 3148: 3144: 3116: 3093: 3059: 3041: 3037:green onions 3033:lǔshuǐ dòufu 3032: 3023: 3015: 3004: 2988: 2982: 2975: 2971: 2970:in Chinese, 2960: 2958: 2941:Yong Tau Foo 2939: 2929: 2924: 2920: 2916: 2912: 2906: 2900:pídàn), and 2887:century eggs 2880: 2831: 2825: 2818: 2814: 2812: 2798: 2794: 2782: 2762: 2759: 2749: 2742: 2726: 2720: 2717:sweet potato 2704: 2701: 2691: 2683: 2679: 2675: 2662: 2624: 2614: 2610: 2606: 2602: 2600: 2574: 2567: 2559: 2556:Burmese tofu 2554: 2551:Burmese tofu 2535:coconut milk 2526: 2525:; Japanese: 2522: 2513: 2502:province of 2476: 2463: 2455: 2438: 2425: 2421:almond jelly 2416: 2414: 2383: 2378: 2376: 2367: 2353: 2339: 2333:is known as 2320: 2317:Okara (food) 2304: 2300: 2299:in Chinese; 2296: 2288: 2283: 2276:in Chinese; 2273: 2261: 2237: 2227: 2224:shōjin ryōri 2223: 2213: 2207: 2201: 2198:freeze-dried 2193: 2189:shōjin ryōri 2187: 2175: 2171: 2168:freeze-dried 2163: 2154: 2150: 2142: 2133: 2129: 2126:qiānyè dòufu 2125: 2121: 2085: 2065: 2055: 2051: 2039: 2033: 2026:hóng dòufurǔ 2025: 1995: 1980: 1975:in Chinese, 1958:Pickled tofu 1956: 1951:Pickled tofu 1937: 1925: 1917: 1907: 1898: 1889: 1879: 1869: 1868: 1862: 1831: 1811: 1803: 1799: 1797: 1791: 1781: 1774:in Chinese; 1771: 1764: 1747: 1737: 1733: 1729: 1726:Edamame tofu 1725: 1721: 1706: 1698: 1687: 1679: 1675: 1672:chilli sauce 1655: 1641: 1637: 1633: 1617: 1613: 1595: 1594: 1553: 1539: 1525: 1515: 1513: 1489: 1479: 1469: 1465: 1461: 1453: 1445: 1441: 1439: 1426: 1422: 1418: 1411:saline water 1392: 1386: 1380: 1367: 1356: 1332: 1323: 1313:lipoxygenase 1309: 1294: 1285: 1280: 1276: 1272: 1268: 1240: 1231: 1227: 1212: 1203: 1187: 1183: 1175: 1132:heterocyclic 1128:cheesemaking 1121: 1108: 1104: 1100: 1096: 1084: 1066: 1049: 1045: 1033: 1019: 1008: 988: 963: 961:are formed. 947: 937: 929: 911: 861: 858:Akiko Aoyagi 851: 834:John Bartram 828: 810:Song dynasty 801: 791: 786:Tofu in the 785: 778: 768: 762: 758: 756: 749: 745: 739: 723: 721: 678: 656: 646: 611: 602: 598: 588: 569: 567:(960–1279). 565:Song dynasty 558: 531: 517: 511: 504: 489: 461: 458:Ming dynasty 407: 389: 385: 379: 374: 353: 343: 338: 294: 277: 273: 269: 265: 261: 242: 187: 186: 13846:Restaurants 13807:Anna Thomas 13782:Derek Sarno 13662:Rose Elliot 13647:Yamuna Devi 13602:Gypsy Boots 13550:W. A. Sibly 13545:Frank Wokes 13430:Dean Ornish 13330:Norman Kerr 13310:Brian Hines 13295:Edward Hare 13280:John Haddon 13260:Greta Gaard 13190:James Clark 13180:Paul Carton 13145:Ragnar Berg 13140:Robert Bell 13135:Ernest Bell 12999:Jack Norris 12944:Renan Larue 12919:Melanie Joy 12914:Oscar Horta 12889:Kristi Funk 12869:Mylan Engel 12854:Jan Deckers 12849:Garth Davis 12839:Robert Cook 12804:Steven Best 12756:activists, 12754:Academics, 12564:(2003–2005) 12332:Ten Talents 12043:Friday Fast 11770:Plant cream 11711:Carrageenan 11659:Agave syrup 11547:Sentientism 11537:Nonviolence 11473:Vegan media 11468:Restaurants 11443:Vegetarians 11417:Ecofeminism 11125:Boca Burger 11064:Tocopherols 10856:Stinky tofu 10819:Other foods 10745:Doubanjiang 10584:Tahu goreng 10544:Dubu kimchi 10492:Soybean oil 10472:Soy protein 10447:Soy allergy 10432:Glycine max 9955:Amino acids 9894:Macrobiotic 9866:Raw foodism 9856:Liquid diet 9826:Cotton ball 9821:Entomophagy 9814:Other diets 9780:Low-protein 9740:Gluten-free 9648:Pollotarian 9643:Pescetarian 9477:Plant-based 9465:Basic types 9447:Staple food 9196:Usuba bōchō 9153:Rice cooker 8968:Katsuobushi 8858:Yubari King 8832:Warabimochi 8798:Zunda-mochi 8625:Soft drinks 8595:Herbal tea 8409: [ 8302:Shabu-shabu 8240:Chawanmushi 8228:Satsuma-age 8130:Okonomiyaki 7971:Sustainable 7870:Katsu curry 7482:18 February 7275:, p. . 7079:Dubu Kimchi 7024:(in Korean) 6863:16 February 6750:18 February 6686:: 116–122. 6475:26 February 6451:(in Korean) 6227:: C67–C73. 6204:16 December 6165:16 December 6112:(5): E232. 6085:(4): 1371. 6032:12 December 6022:www.ift.org 5969:12 December 5887:, p. . 5862:. Fao.org. 5268:12 December 5228:: 242–264. 5025:devour.asia 4568:New Zealand 4357:Philippines 4351:Philippines 4335:Tahu walik. 4316:Tasikmalaya 4312:Tahu bulat. 4208:Tahu petis. 4114:Tahu campur 4041:Frikadeller 3974:Tahu gejrot 3940:Tahu goreng 3817:Tahu gejrot 3806:tahu gejrot 3771:Tahu yun yi 3767:tahu goreng 3642:Dubu-kimchi 3628:for dipping 3562:Dubu-kimchi 3255:katsuobushi 3153:stinky tofu 3095:pidan doufu 2977:luohan zhai 2902:sesame seed 2882:katsuobushi 2853:azuki beans 2817:(家常豆腐) and 2791:Preparation 2767: [ 2756:Sesame tofu 2709: [ 2705:jīmāmi-dōfu 2698:Peanut tofu 2664:chawanmushi 2635:(Japanese: 2629: [ 2607:hsan ta hpo 2603:hsan to hpu 2516:Almond tofu 2510:Almond tofu 2468: [ 2464:jīmāmi-dōfu 2443: [ 2430: [ 2426:tamago-dōfu 2324:, from the 2245:By-products 2228:kombu dashi 2067:Stinky tofu 2056:Shima-doufu 1570:: 1560:: 1245:cheesecloth 1148:citric acid 1140:acetic acid 953:attractive 939:Coagulation 875:Making tofu 838:James Flint 788:Philippines 741:Tahu goreng 713:Philippines 597:, from the 561:Han dynasty 528:Sui dynasty 496:Han dynasty 430:Nara period 428:during the 410:Han dynasty 394:James Flint 251:coagulating 223:: 213:: 126:Singaporean 72:Associated 44:A block of 14081:Categories 14040:Low-carbon 14020:Vegaphobia 13858:Cinnaholic 13832:Nisha Vora 13762:Gaz Oakley 13672:Toni Fiore 13637:Pinky Cole 13632:Hannah Che 13587:Nava Atlas 13445:Rod Preece 13240:T. Forster 13150:Rynn Berry 13073:Vegetarian 12964:Al-Ma'arri 12760:physicians 12716:Naked Food 12633:Cowspiracy 12577:Earthlings 12508:Meat Atlas 12028:Jewish Veg 11981:Vegetarian 11957:Veganmania 11937:Vegan flag 11820:Vegetables 11795:Soy yogurt 11775:Plant milk 11557:Tirukkuṟaḷ 11552:Speciesism 11427:By country 11387:Orthopathy 10681:condiments 10679:Sauces and 10617:Soy yogurt 10604:Plant milk 10569:Mapo doufu 10452:Soy candle 10238:Phosphorus 10228:Molybdenum 10053:Tryptophan 10023:Methionine 10008:Isoleucine 9973:Asparagine 9861:Ninja diet 9795:Renal diet 9760:Low-FODMAP 9755:Low-sodium 9521:Low carbon 9302:Tokusanhin 9297:Teppanyaki 9234:Condiments 9161:Deba bōchō 9133:Yuzu koshō 9093:Sesame oil 9017:Mushrooms 8993:Mayonnaise 8916:Sakurajima 8901:Beni shōga 8879:condiments 8863:Ruby Roman 8783:Goheimochi 8685:Oronamin C 8653:C.C. Lemon 8449:Wappameshi 8444:Makunouchi 8317:Tamagoyaki 8223:Kushikatsu 8173:Milk bread 8041:Tantan-men 7922:Tenshindon 7413:18 October 7258:11 October 7116:koreanfood 7053:Dubu Jorim 6835:19 January 6612:20 January 6584:11 October 6558:17 October 6530:17 October 6503:17 October 6398:visitkorea 6062:11 October 5908:11 October 5885:Liu (2012) 5870:11 October 5714:17 January 5636:11 October 5610:11 October 5363:, p. 5361:Liu (2012) 5005:11 October 4979:References 4852:coagulants 4375:is called 4339:Banyuwangi 4289:Tepo tahu. 4162:Tahu tuna. 4099:Kupat tahu 4005:Tahu bacem 3924:Tahu putih 3905:Tahu bacem 3901:Indonesian 3897:tahu bacem 3893:palm sugar 3834:Kupat tahu 3825:palm sugar 3812:kupat tahu 3763:tahu putih 3465:Inarizushi 3301:inarizushi 3005:málà dòufu 2990:mápó dòufu 2936:fish paste 2909:deep fried 2885:shavings, 2865:mung beans 2820:mápó dòufu 2692:teppanyaki 2615:mont hmont 2611:hsan hmont 2492:Korean muk 2180:Mount Kōya 2157:dehydrated 1848:Extra-firm 1800:momen-dōfu 1782:momen-dōfu 1732:made from 1652:chopsticks 1618:tofu brain 1470:chún dòufu 1468:is called 1413:made with 1387:Unpressed 1372:Extra soft 1304:See also: 1269:Shimi-dōfu 1241:Oboro-dōfu 1079:after the 975:Tofu tools 868:Production 773:pasembor. 764:mee goreng 669:Edo period 636:, today's 601:(七十一番職人歌合 553:See also: 514:Mongolians 454:Li Shizhen 317:coagulants 282:East Asian 136:Vietnamese 116:Indonesian 13578:Chefs and 13350:Elmer Lee 13019:Tom Regan 12924:Joel Kahn 12758:authors, 12708:Magazines 12617:Vegucated 12128:Companies 11962:Veganuary 11760:Mock duck 11652:and drink 11627:Rastafari 11567:Religious 11458:Festivals 11422:Nutrition 11339:Nutrition 11108:Companies 11093:Cystatins 10901:Glycitein 10891:Genistein 10861:Tofu skin 10836:Soy flour 10689:Soy sauce 10640:Beanfeast 10574:Miso soup 10564:Kongnamul 10559:Kongguksu 10554:Hiyayakko 10510:Soy-based 10467:Soy paint 10330:MyPyramid 10243:Potassium 10223:Manganese 10218:Magnesium 10165:Vitamin K 10160:Vitamin E 10155:Vitamin D 10150:Vitamin C 10142:Vitamin B 10134:Vitamin B 10126:Vitamin B 10118:Vitamin B 10110:Vitamin B 10102:Vitamin B 10094:Vitamin B 10086:Vitamin B 10081:Vitamin A 10048:Threonine 10003:Histidine 9993:Glutamine 9946:Nutrition 9932:Diet food 9914:Slow-Carb 9909:Superfood 9904:Junk food 9889:Cambridge 9881:Fad diets 9800:Soft diet 9706:Specific 9615:Raw vegan 9572:Rastafari 9547:Christian 9437:Nutrition 9417:Dietitian 9213:Suribachi 9201:Yanagi ba 9048:Sake kasu 9026:Matsutake 9021:Enokitake 8983:Kuromitsu 8793:Kuzumochi 8710:desserts/ 8680:Lipovitan 8609:Kombu-cha 8599:Genmaicha 8549:Green tea 8480:Beverages 8401:Miso soup 8382:Shirumono 8354:Tsukudani 8337:Tsukemono 8322:Tokoroten 8295:Fugusashi 8135:Hirayachi 8125:Monjayaki 8058:Shirataki 8031:Kagoshima 7877:Glutinous 7740:0035-838X 7619:5 January 7423:cite book 7381:8 January 7305:8 October 7038:musoenara 7027:두부 부침(필독) 6780:15 August 6665:1745-4603 6370:5 January 6343:5 January 6316:5 January 6289:5 January 6262:5 January 6052:Chowhound 6004:146156585 5825:2045-2322 5778:0021-8561 5581:26 August 5484:"高知市歴史散歩" 5113:5 January 5102:Etymology 4838:Chemistry 4659:Saturated 4564:Australia 4497:Elsewhere 4343:East Java 4320:West Java 4297:East Java 4239:Tahu aci. 4170:East Java 3877:coriander 3846:gado-gado 3821:tahu pong 3790:sunflower 3751:Indonesia 3745:Indonesia 3670:ttukbaegi 3626:soy sauce 3523:komo-dofu 3500:Ganmodoki 3434:Goma tofu 3390:miso soup 3388:Japanese 3374:ganmodoki 3362:komo-dofu 3338:soy sauce 3288:(厚揚げ) or 3260:soy sauce 3230:hiyayakko 3074:condiment 3062:vegetable 2855:, cooked 2804:East Asia 2784:hiyayakko 2763:goma-dōfu 2575:chana dal 2527:annindōfu 2494:, or the 2439:goma-dōfu 2415:The term 2405:ice cream 2384:kongbiji 2340:xuěhuācài 2263:Tofu skin 2258:Tofu skin 2250:Tofu skin 2238:Shimidofu 2232:miso soup 2220:soy sauce 2194:Koya-dofu 2176:kōya-dōfu 2172:Koya-dofu 2164:Kori tofu 2134:bīngdòufu 2130:dòngdòufu 2114:Koya-dofu 2090:soy sauce 2086:chòudòufu 2001:rice wine 1943:Fermented 1828:Tokushima 1804:ishi-dōfu 1761:Firm tofu 1668:soy sauce 1590:smoothies 1586:firm tofu 1554:yeon-dubu 1510:Soft tofu 1320:Varieties 1273:đậu khuôn 1170:proteases 989:Dubu-teul 950:globulins 864:, 1975). 843:Li Yuying 825:Elsewhere 775:Peranakan 697:Singapore 689:Indonesia 605:Uta-awase 544:East Asia 358:borrowing 335:Etymology 313:magnesium 278:bean curd 121:Malaysian 57:Bean curd 13822:Jeeca Uy 13520:Valluvar 12665:Dominion 12511:(annual) 12148:journals 12146:reports, 12075:Swissveg 11906:Go Vegan 11810:Tofurkey 11590:Hinduism 11575:Buddhism 11332:Hardline 11294:Veganism 11275:Veganism 11135:Kikkoman 11081:Phytates 11046:(mix of 10980:(lectin) 10955:Glycinin 10935:(leaves) 10916:Daidzein 10906:Glycitin 10896:Genistin 10851:Soy pulp 10826:Mamenori 10740:Doenjang 10718:Teriyaki 10660:Tofurkey 10612:Soy milk 10524:Aburaage 10482:Diseases 10373:Cookbook 10353:Category 10258:Vanadium 10248:Selenium 10193:Chromium 10188:Chlorine 10175:Minerals 10073:Vitamins 10058:Tyrosine 9983:Cysteine 9968:Arginine 9592:veganism 9542:Buddhist 9503:Atlantic 9472:Omnivore 9340:Category 9307:Teriyaki 9145:Utensils 9118:Umeboshi 9098:Shichimi 9081:Tonkatsu 9031:Shiitake 8978:Konnyaku 8931:Kamaboko 8778:Agemochi 8763:Konpeitō 8753:Dorayaki 8721:Amanattō 8708:Snacks / 8648:Aquarius 8641:Products 8439:Kyaraben 8422:Set menu 8391:Butajiru 8369:Yakitori 8364:Yakiniku 8342:Nukazuke 8327:Tonkatsu 8312:Sukiyaki 8307:Shiokara 8275:Nikujaga 8260:Nabemono 8204:Agemono 8168:Melonpan 8142:Takoyaki 8118:Konamono 8104:Yakisoba 8097:Yakiudon 8051:Tsukemen 8046:Tonkotsu 8011:Hiyamugi 8006:Harusame 7983:Takikomi 7917:Tekkadon 7912:Oyakodon 7907:Katsudon 7897:Chūkadon 7844:Shushoku 7779:15343026 7771:10763906 7683:(2015). 7665:archived 7613:Archived 7588:Archived 7563:Archived 7530:archived 7512:(1998), 7476:Archived 7407:Archived 7375:archived 7252:Archived 7226:Archived 7222:30844154 7184:28 March 7178:Archived 7168:(2024). 7152:Archived 7133:Archived 7108:Archived 7082:Archived 7056:Archived 7030:Archived 7003:Archived 6978:30 April 6972:Archived 6948:30 April 6942:Archived 6857:archived 6829:Archived 6774:Archived 6744:Archived 6720:29 April 6714:archived 6606:archived 6578:Archived 6552:archived 6497:archived 6469:Archived 6390:Archived 6310:archived 6283:archived 6256:archived 6198:Archived 6159:Archived 6056:Archived 6026:Archived 5963:Archived 5902:Archived 5864:Archived 5843:27760990 5630:Archived 5604:Archived 5575:Archived 5545:Archived 5519:, 2001, 5517:Kodansha 5492:Archived 5462:Archived 5429:Archived 5329:archived 5262:archived 5260:, 2001, 5183:24 March 5134:archived 5107:archived 5073:28 March 5029:Archived 4999:Archived 4917:Veganism 4870:See also 4858:Proteins 4719:Quantity 4713:Minerals 4576:veganism 4548:puréeing 4544:freezing 4220:Semarang 4193:Semarang 4055:Tahu isi 3889:tamarind 3873:lengkuas 3852:ketoprak 3798:palm oil 3792:oil, or 3779:turmeric 3665:sun-dubu 3579:sun-dubu 3527:Takayama 3480:Tofu in 3383:meatball 3379:meatloaf 3334:blanched 3295:aburaage 3168:Yuanyang 3068:such as 2983:A spicy 2972:zhádòufu 2938:to make 2923:, or 豆卜 2921:yóudòufu 2917:dòufupào 2727:umukashi 2626:Egg tofu 2621:Egg tofu 2460:Okinawan 2368:kongbiji 2354:dòufuzhā 2330:雪花菜(おから) 2326:Japanese 2311:Soy pulp 2305:kusatake 2301:phù trúc 2044:Kumamoto 1927:aburaage 1908:dòugānsī 1842:soy milk 1816:Gokayama 1812:iwa-dōfu 1808:Ishikawa 1772:lǎodòufu 1662:, dried 1634:dòufunǎo 1614:dòufuhuā 1582:soy milk 1550:Japanese 1526:huádòufu 1516:nèndòufu 1480:jun-tōfu 1466:sun-dubu 1454:sun-dubu 1446:sun-dubu 1419:sun-dubu 1415:sea salt 1407:seawater 1393:sun-dubu 1381:Sun-dubu 1357:sun-dubu 1306:Soy odor 1232:dòufuhuā 1230:OR 豆腐花, 1204:nèndòufu 1077:seawater 1009:Dubu-kal 943:emulsion 746:tahu isi 705:Cambodia 701:Thailand 693:Malaysia 507:sea salt 476:Thailand 442:Buddhism 416:(179–122 371:Mandarin 341:Japanese 297:calories 254:soy milk 193:Japanese 151:Soy milk 111:Filipino 101:Okinawan 96:Japanese 46:Japanese 13993:Related 13893:Purezza 12737:VegNews 12657:Carnage 12601:Planeat 11840:Sausage 11830:Hot dog 11716:Gulaman 11694:legumes 11689:cereals 11632:Sikhism 11617:Judaism 11612:Jainism 11595:Sattvic 11512:Carnism 11494:Secular 11407:Cuisine 11382:History 11317:History 11170:Vitasoy 11165:Tofutti 11160:So Good 11145:Mr Bean 11069:Sterols 11054:Lunasin 10988:Enzymes 10969:lectins 10933:Daidzin 10846:Soy nut 10725:Yìn yóu 10698:Ganjang 10549:Edamame 10477:Soybean 10457:Soy ink 10440:General 10363:Commons 10325:MyPlate 10285:5 A Day 10183:Calcium 10033:Proline 10013:Leucine 9998:Glycine 9963:Alanine 9770:Low-fat 9557:Islamic 9493:Western 9457:Dieting 9442:Obesity 9412:Cuisine 9407:Dieting 9292:Omakase 9287:Kaiseki 9275:Related 9208:Shamoji 9186:Santoku 9171:Kitchen 9157:Knives 9108:Tenkasu 8963:Karashi 8958:Kanzuri 8906:Burdock 8822:Taiyaki 8817:Shiruko 8788:Kankoro 8758:Karukan 8731:Daifuku 8713:Wagashi 8673:Georgia 8614:Mugicha 8604:Sobacha 8579:Kukicha 8569:Hōjicha 8564:Gyokuro 8554:History 8526:Habushu 8521:Awamori 8499:Amazake 8466:Kaiseki 8406:Suimono 8359:Tsukune 8290:Sashimi 8233:Tempura 8218:Korokke 8213:Karaage 8026:Champon 7998:Noodles 7978:Sekihan 7966:History 7956:Omurice 7949:Tenmusu 7944:Onigiri 7892:Donmono 7671:21 June 7594:16 June 7361:7596371 7330:Sources 7232:21 June 6601:A photo 6419:Koreana 5834:5071761 5805:Bibcode 5408:Needham 5377:Needham 5242:1797967 5178:Soya.be 5035:3 April 4847:colloid 4808:protein 4802:Protein 4753:1.10 mg 4733:Calcium 4679:Protein 4552:cooking 4532:pudding 4521:lasagna 4486:Myanmar 4407:đậu phụ 4401:Vietnam 4381:taufufa 4355:In the 4243:tapioca 4166:Pacitan 4146:batagor 4120:sauce, 3881:shallot 3840:ketupat 3759:Hokkien 3663:Boiled 3609:jeongol 3548:banchan 3418:Atsuage 3347:kitsune 3330:aburage 3290:namaage 3285:atsuage 3055:dim sum 3048:dessert 2985:Sichuan 2861:tapioca 2857:oatmeal 2849:peanuts 2721:umukuji 2588:Myanmar 2564:Burmese 2488:polenta 2484:gelatin 2436:(egg), 2358:Chinese 2356:, also 2344:Chinese 2124:(千葉豆腐, 2060:awamori 2048:Okinawa 1981:dòufurǔ 1922:noodles 1822:and in 1818:in the 1792:mo-dubu 1738:edamame 1734:edamame 1684:longans 1642:tau hua 1536:Chinese 1490:sundubu 1423:sundubu 1389:bittern 1335:bittern 1277:đậu phụ 1162:enzymes 1144:vinegar 1040:calcium 717:Vietnam 709:Myanmar 685:Min Nan 472:Vietnam 448:in the 446:protein 434:Vietnam 420:BC) of 404:History 362:Chinese 309:calcium 301:protein 231:Chinese 201:Hepburn 91:Chinese 74:cuisine 12939:Aph Ko 12700:(2024) 12692:(2023) 12684:(2018) 12676:(2018) 12668:(2018) 12660:(2017) 12652:(2017) 12644:(2015) 12636:(2014) 12628:(2013) 12620:(2011) 12612:(2011) 12604:(2010) 12596:(2010) 12588:(2007) 12580:(2005) 12572:(2004) 12556:(2002) 12548:(1998) 12540:(1991) 12532:(1981) 12503:(2022) 12495:(2020) 12487:(2018) 12479:(2016) 12471:(2015) 12463:(2009) 12455:(2009) 12447:(2006) 12439:(2006) 12431:(2005) 12423:(2005) 12415:(1997) 12407:(1990) 12399:(1987) 12391:(1985) 12383:(1977) 12375:(1976) 12367:(1975) 12359:(1973) 12351:(1972) 12343:(1971) 12335:(1968) 12327:(1954) 12319:(1927) 12311:(1910) 12303:(1907) 12295:(1904) 12287:(1903) 12279:(1898) 12271:(1896) 12263:(1895) 12255:(1892) 12247:(1891) 12239:(1886) 12231:(1883) 12223:(1845) 12215:(1845) 12207:(1835) 12199:(1824) 12191:(1814) 12183:(1813) 12175:(1812) 12167:(1802) 12144:Books, 11967:Veganz 11875:events 11870:Groups 11815:Cheese 11800:Tempeh 11790:Seitan 11780:Quinoa 11733:Jambon 11684:Grains 11679:Fruits 11637:Taoism 11600:Ahimsa 11486:Ethics 11448:Vegans 11233: 11175:Yamasa 10911:Ononin 10796:Kinema 10791:Douchi 10781:Akhuni 10733:Pastes 10713:Tamari 10645:Tempeh 10539:Douhua 10534:Bai ye 10512:dishes 10278:advice 10253:Sodium 10233:Nickel 10208:Iodine 10203:Copper 10198:Cobalt 10063:Valine 10043:Serine 10018:Lysine 9567:Jewish 9427:Leptin 9422:Hunger 9282:Chinmi 9261:Snacks 9244:Dishes 9123:Wasabi 9062:Sauce 9058:Sansyō 8988:Kuzuko 8953:Hijiki 8946:Tobiko 8941:Surimi 8911:Daikon 8891:Aonori 8846:Fruits 8805:Senbei 8741:Chichi 8695:Yakult 8658:Calpis 8632:Ramune 8589:Sencha 8584:Matcha 8574:Kabuse 8559:Bancha 8531:Umeshu 8516:Shōchū 8504:Nigori 8471:Osechi 8461:Jūbako 8434:Ekiben 8347:Takuan 8332:Tororo 8265:Namasu 8255:Kakuni 8178:Yudane 7927:Unadon 7902:Gyūdon 7860:Chahan 7777: 7769: 7738: 7720: 7691: 7657: 7636: 7569:12 May 7555: 7536:12 May 7522: 7468: 7399: 7359: 7220: 7210: 6899: 6663: 6187: 6002: 5992: 5955: 5940:Salami 5841: 5831: 5823: 5776: 5551:24 May 5523: 5498:24 May 5468:24 May 5435:24 May 5335:12 May 5321: 5295: 5240: 4965:jujube 4930:Portal 4892:Douhua 4887:Seitan 4877:Tempeh 4844:turbid 4759:Sodium 4740:130 mg 4605:Energy 4583:paneer 4560:Europe 4550:, and 4528:cheese 4503:kebabs 4444:Đậu hũ 4411:đậu hũ 4377:tofufa 4373:douhua 4270:Binjai 4189:gimbal 4130:sambal 4126:krupuk 4085:sambal 4083:, and 4077:krupuk 3909:tempeh 3885:garlic 3858:siomay 3794:canola 3703:Dallae 3648:kimchi 3568:kimchi 3449:Yudofu 3325:揚げ出し豆腐 3264:yudofu 3246:ginger 3184:Douhua 3078:congee 2961:dòugān 2954:surimi 2946:Taiwan 2919:, 油豆腐 2915:, 豆腐泡 2913:dòupào 2873:almond 2869:ginger 2833:Dòuhuā 2775:sesame 2592:Burman 2560:to hpu 2500:Yunnan 2386:jjigae 2372:Korean 2144:tatsoi 2132:, 冰豆腐 2097:Frozen 2052:tofuyo 2005:chiles 1994:fŭrŭ; 1977:pinyin 1894:paneer 1890:Dòugān 1870:Dòugān 1863:Dòugān 1854:Dougan 1833:nigari 1722:douhua 1707:dòuhuā 1680:douhua 1676:douhua 1664:shrimp 1656:douhua 1638:dau fa 1597:Douhua 1578:Korean 1566:; 1558:Korean 1552:; and 1403:Korean 1347:douhua 1300:Flavor 1249:muslin 1228:dòuhuā 1166:papain 1160:Among 1146:) and 1109:nigari 1105:nigari 1097:nigari 1068:nigari 1062:gypsum 1050:lushui 1035:shígāo 1026:gypsum 932:cheese 921:douhua 767:, and 736:siomay 732:asinan 711:, the 492:Liu An 478:, and 468:staple 418: 414:Liu An 319:(e.g. 262:silken 241:: 239:pinyin 233:: 219:; 211:Korean 170: 106:Korean 84:& 13607:BOSH! 12767:Vegan 12723:Satya 11883:Vegan 11785:Quorn 11755:Mochi 11607:Islam 11436:Lists 11217:Yuasa 11189:Other 11120:Alpro 11037:Other 10927:O-DMA 10921:Equol 10831:Oncom 10806:Nattō 10801:Tauco 10765:Tương 10722:Tsuyu 10703:Ponzu 10691:based 9841:Inuit 9552:Hindu 9312:Umami 9249:Ramen 9227:Lists 9166:Gyuto 9103:Shiso 9066:Ponzu 9053:Panko 9038:Myoga 9003:Mirin 8998:Menma 8973:Kombu 8927:Fish 8923:Dashi 8837:Yōkan 8810:Arare 8773:Mochi 8768:Manjū 8736:Dango 8429:Bento 8413:] 8270:Nattō 8250:Gyōza 8208:Furai 8192:Okazu 8163:Curry 8158:Anpan 8151:Bread 8085:Salad 8080:Sōmen 8021:Ramen 7988:Zosui 7961:Sushi 7939:Okowa 7865:Curry 7775:S2CID 7009:1 May 6436:1 May 6430:(PDF) 6415:(PDF) 5238:JSTOR 4951:Notes 4882:Oncom 4663:0.5 g 4652:3.5 g 4628:1.5 g 4554:. In 4540:bacon 4247:Tegal 4212:petis 4059:paste 3991:laksa 3865:Bacem 3607:dubu- 3556:jorim 3554:dubu- 3534:Korea 3506:がんもどき 3342:mirin 3313:dashi 3310:kombu 3272:dashi 3269:kombu 3252:, or 3225:Japan 3211:Japan 3117:gānsī 2950:A-gei 2925:dòubǔ 2904:oil. 2877:China 2809:China 2779:kudzu 2771:] 2746:落花生豆腐 2713:] 2659:dashi 2633:] 2569:besan 2539:mango 2472:] 2452:落花生豆腐 2447:] 2434:] 2401:Japan 2392:콩비지찌개 2379:okara 2370:, in 2342:, in 2322:Okara 2297:fǔzhú 2222:. In 2215:mirin 2203:dashi 2046:. In 1983:, or 1918:gānsī 1880:su ji 1810:, or 1688:da lu 1670:, or 1654:make 1568:Hanja 1545:絹漉し豆腐 1495:スンドゥブ 1488:) or 1434:순두부찌개 1409:, or 1291:Color 1281:dòufu 1237:おぼろ豆腐 1209:絹漉し豆腐 1101:nigai 993:Korea 819:Tondo 802:tokwa 780:laksa 770:rojak 759:tauhu 614:Japan 590:sōmen 579:Japan 549:China 532:dòufu 480:Korea 426:Japan 422:Anhui 390:towfu 258:curds 244:dòufu 66:China 14087:Tofu 11873:and 11855:Wine 11850:Beer 11805:Tofu 11750:Miso 11706:Agar 11650:Food 11277:and 11210:and 11155:Silk 10965:PHAs 10750:Miso 10655:Tofu 10263:Zinc 10213:Iron 9846:MIND 9836:DASH 9831:Pica 9620:Tofu 9590:and 9577:Sikh 9562:Jain 9432:Meal 9402:Diet 9384:and 9218:Zaru 9128:Yuzu 9113:Tofu 9076:Tare 9043:Nori 9008:Miso 8886:Anko 8827:Uirō 8746:Kibi 8668:Boss 8509:Toso 8494:Sake 8378:Soup 8280:Oden 8245:Gari 8109:Hōtō 8092:Udon 8073:Soki 8063:Soba 7887:Kayu 7852:Rice 7767:PMID 7736:ISSN 7718:ISBN 7689:ISBN 7673:2013 7655:ISBN 7634:ISBN 7621:2008 7596:2007 7571:2020 7553:ISBN 7538:2020 7520:ISBN 7484:2021 7466:ISBN 7429:link 7415:2015 7397:ISBN 7383:2006 7357:PMID 7307:2015 7260:2016 7234:2024 7218:PMID 7208:ISBN 7186:2024 7011:2010 6980:2021 6950:2021 6897:ISBN 6879:天下美食 6865:2006 6837:2019 6782:2021 6752:2021 6722:2011 6661:ISSN 6614:2017 6586:2016 6560:2012 6532:2012 6505:2012 6477:2017 6438:2010 6372:2008 6345:2008 6318:2008 6291:2008 6264:2008 6206:2016 6167:2016 6064:2016 6034:2019 6000:OCLC 5990:ISBN 5971:2019 5953:ISBN 5910:2016 5872:2016 5839:PMID 5821:ISSN 5774:ISSN 5716:2024 5638:2016 5612:2016 5583:2020 5553:2021 5521:ISBN 5500:2021 5470:2021 5437:2021 5337:2020 5319:ISBN 5293:ISBN 5270:2009 5185:2023 5142:2009 5129:tofu 5115:2008 5075:2024 5037:2021 5007:2016 4969:lees 4944:Food 4832:yang 4766:4 mg 4746:Iron 4686:21 g 4574:and 4566:and 4536:eggs 4409:and 4369:taho 4365:sago 4361:taho 4293:tepo 4128:and 3891:and 3855:and 3809:and 3755:tahu 3574:anju 3539:Dubu 3485:soup 3483:miso 3366:komo 3350:udon 3340:and 3051:soup 3044:lamb 3029:鹵水豆腐 3020:五香豆腐 3010:麻辣豆腐 3001:beef 2996:麻婆豆腐 2654:日本豆腐 2638:玉子豆腐 2605:(or 2580:Shan 2531:agar 2520:杏仁豆腐 2480:agar 2458:and 2417:tofu 2284:yuba 2274:fǔpí 2218:and 2209:sake 1996:chao 1777:木綿豆腐 1753:Firm 1502:Soft 1265:凍み豆腐 1056:and 904:mold 856:and 815:Cebu 793:tahô 748:and 724:tahu 715:and 664:豆腐百珍 653:Nara 627:tōfu 518:rǔfǔ 354:tofu 344:tōfu 305:iron 284:and 270:firm 266:soft 226:dubu 206:Tōfu 188:Tofu 131:Thai 32:Tofu 23:and 10428:Soy 9790:NPO 9071:Soy 9013:MSG 8542:Tea 7759:doi 7446:doi 7347:doi 7343:333 7174:FDA 6825:FAO 6688:doi 6684:190 6653:doi 6229:doi 6114:doi 6087:doi 6083:100 5945:doi 5829:PMC 5813:doi 5766:doi 5739:doi 5735:107 5687:doi 5365:137 5230:doi 4738:10% 4724:%DV 4645:Fat 4379:or 4371:or 4172:. 4118:soy 3899:in 3819:is 3773:or 3749:In 3381:or 3356:In 3223:In 3013:). 2871:or 2826:In 2735:芋澱粉 2723:or 2649:蛋豆腐 2644:卵豆腐 2613:or 2562:in 2537:or 2498:of 2482:or 2474:). 2423:), 2374:). 2363:콩비지 2349:豆腐渣 2336:雪花菜 2212:or 2028:), 1903:豆干絲 1824:Iya 1787:모두부 1768:老豆腐 1702:黑豆花 1629:豆腐脑 1626:or 1623:豆腐腦 1609:豆腐花 1573:軟豆腐 1563:연두부 1531:滑豆腐 1521:嫩豆腐 1498:). 1485:純豆腐 1475:純豆腐 1462:sun 1444:in 1442:sun 1398:순두부 1365:). 1362:순두부 1247:or 1179:gel 1048:or 817:or 651:in 396:to 384:'s 360:of 311:or 14083:: 10144:12 8411:ja 7773:, 7765:, 7755:19 7753:, 7749:, 7663:, 7607:. 7582:. 7561:. 7528:, 7508:; 7494:. 7474:. 7442:70 7440:. 7425:}} 7421:{{ 7405:. 7355:, 7341:, 7224:. 7216:. 7176:. 7172:. 7150:. 7114:, 7088:, 7036:, 6997:. 6966:. 6936:. 6911:^ 6855:, 6823:. 6768:. 6738:. 6708:, 6682:. 6659:. 6649:19 6647:. 6621:^ 6550:, 6467:. 6463:. 6457:. 6423:11 6421:. 6417:. 6396:, 6254:, 6250:, 6225:70 6223:. 6157:. 6153:. 6126:^ 6110:71 6108:. 6081:. 6050:. 6024:. 6020:. 5998:. 5961:. 5951:. 5918:^ 5851:^ 5837:. 5827:. 5819:. 5811:. 5799:. 5795:. 5772:. 5762:43 5760:. 5733:. 5707:. 5683:62 5681:. 5669:^ 5585:. 5569:. 5543:. 5539:. 5490:. 5486:. 5460:. 5456:. 5445:^ 5427:. 5423:. 5384:^ 5327:, 5277:^ 5236:. 5226:23 5224:. 5193:^ 5176:. 5149:^ 5065:. 5023:. 4986:^ 4828:qi 4764:0% 4751:6% 4562:, 4558:, 4546:, 4538:, 4534:, 4530:, 4341:, 4318:, 4272:, 4249:, 4222:, 4168:, 3903:. 3887:, 3883:, 3879:, 3861:. 3849:, 3815:. 3788:, 3781:. 3559:. 3353:. 3304:. 3248:, 3190:豆花 3115:, 3112:干絲 3080:. 2980:. 2968:豆腐 2956:. 2863:, 2859:, 2851:, 2830:, 2787:. 2769:ja 2752:. 2711:ja 2687:三鲜 2641:, 2631:ja 2506:. 2490:, 2470:ja 2445:ja 2432:ja 2407:. 2366:, 2352:, 2295:, 2292:腐竹 2282:, 2279:湯葉 2272:, 2269:腐皮 2206:, 2170:. 1979:: 1930:. 1916:, 1913:干絲 1906:, 1885:素鸡 1875:豆干 1790:, 1780:, 1740:. 1693:打卤 1674:, 1666:, 1647:豆花 1632:, 1612:, 1603:豆花 1538:; 1452:, 1352:豆花 1226:, 1202:; 1181:. 1030:石膏 744:, 734:, 707:, 703:, 699:, 695:, 691:, 624:, 621:唐腐 537:豆腐 523:乳腐 474:, 452:. 373:: 366:豆腐 349:豆腐 327:, 323:, 292:. 272:, 268:, 264:, 237:; 235:豆腐 229:, 221:RR 216:두부 209:, 203:: 199:, 197:豆腐 195:: 11586:) 11582:( 11267:e 11260:t 11253:v 11050:) 10971:) 10967:( 10434:) 10430:( 10420:e 10413:t 10406:v 10136:9 10128:7 10120:6 10112:5 10104:3 10096:2 10088:1 9374:e 9367:t 9360:v 8384:) 8380:( 7829:e 7822:t 7815:v 7787:. 7761:: 7727:. 7697:. 7676:. 7623:. 7598:. 7573:. 7541:. 7486:. 7454:. 7452:. 7448:: 7431:) 7417:. 7349:: 7309:. 7262:. 7236:. 7188:. 7062:, 7013:. 6982:. 6952:. 6923:. 6905:. 6881:. 6839:. 6784:. 6754:. 6694:. 6690:: 6667:. 6655:: 6633:. 6588:. 6479:. 6440:. 6235:. 6231:: 6208:. 6169:. 6140:. 6120:. 6116:: 6093:. 6089:: 6066:. 6036:. 6006:. 5973:. 5947:: 5928:. 5912:. 5874:. 5845:. 5815:: 5807:: 5801:6 5780:. 5768:: 5745:. 5741:: 5718:. 5693:. 5689:: 5653:. 5640:. 5614:. 5555:. 5502:. 5472:. 5439:. 5398:. 5367:. 5244:. 5232:: 5187:. 5090:. 5077:. 5039:. 5009:. 4932:: 4795:. 4420:. 4345:. 4322:. 4299:. 4276:. 4253:. 4226:. 4195:. 3705:- 3651:) 3509:) 3503:( 3322:( 3240:奴 3237:冷 3233:( 3187:( 3119:) 3017:( 3007:( 2993:( 2965:炸 2896:蛋 2893:皮 2889:( 2843:花 2840:豆 2836:( 2738:) 2732:( 2670:滷 2572:( 2558:( 2514:" 2389:( 2266:( 2174:( 2080:腐 2077:豆 2074:臭 2070:( 2062:. 2020:乳 2017:腐 2014:豆 2011:紅 1990:乳 1987:腐 1971:乳 1968:腐 1965:豆 1961:( 1900:( 1882:( 1872:( 1836:( 1716:花 1713:豆 1709:( 1690:( 1620:( 1600:( 1556:( 1542:( 1528:( 1518:( 1492:( 1482:( 1472:( 1458:純 1431:( 1395:( 1359:( 1349:( 1337:( 1258:干 1255:豆 1222:花 1219:豆 1198:腐 1195:豆 1192:嫩 1142:( 1024:( 923:) 860:( 661:( 630:) 618:( 534:( 520:( 369:( 346:( 247:) 191:( 27:.

Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.

Index