tofu

[ toh-foo ]

Phonetic (Standard)IPA

noun

a soft, bland, white cheeselike food, high in protein content, made from curdled soymilk: used in Asian and vegetarian cooking.

tofu

/ ˈtəʊˌfuː /

unfermented soya-bean curd, a food with a soft cheeselike consistency made from soya-bean milk

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Origin of tofu¹

First recorded in 1875–80; from Japanese tōfu, from Middle Chinese, equivalent to Chinese dòufu ( dòu “bean” + fǔ “turn sour, ferment”)

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Origin of tofu¹

from Japanese

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I was completely out of water and the leftover BBQ tofu wings I brought from Memphis were long gone so I decided to stop for lunch.

Or, if you prefer, you also could make this with ground chicken or turkey or crumbled tofu, but you’d have to kick up the seasoning a bit.

For protein, add hard-boiled eggs, poached fish or smoked tofu.

I ordered the latter with fried tofu, which sponges up the red curry and contrasts nicely with the crisp broccoli in the bowl.

“Ugali doesn’t ride its own wave,” says a server, who compares the staple to tofu, in that ugali absorbs the flavor of whatever it touches.

That is not the tofu you see in groceries or even the meat substitute sold in vegetarian places.

At the checkout, her total for bananas, arugula, blackberries, kale, yogurt, rice noodles, and tofu comes to $34.21.

Canadian Minister of Fisheries and Oceans Gail Shea got a mouthful of tofu tart while giving a speech in Burlington, Ontario.

If you think you did the right thing by choosing sweet and sour tofu, think again.

Rest assured, bacon-flavored tofu is probably next on the horizon.

In a third are boiled buckwheat cakes or dumplings, and tofu or bean-curd.

From odorless garlic to tofu smelling of pork chops, everything is within the possibility of biochemistry.

Little Cub was there, safe enough, but very hungry, and wanted to begin upon the tofu at once.

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