Origin of tofuSino-Japanese t?fu from t?, bean + fu, rot
a bland, cheeselike food, rich in protein, coagulated from an extract of soybeans and used in soups, in various cooked dishes, etc.
A protein-rich food coagulated from an extract of soybeans.
Origin of tofuJapanese tōfu from Middle Chinese t&hhook;ə` f&hhook;jyə` ( also the source of Mandarin dòufu tofu )Middle Chinese t&hhook;ə` bean Middle Chinese f&hhook;jyə` fermented, curdled
- While there are many menu plans available, most include whole, unprocessed, raw (or lightly steamed) fruits and vegetables, slow-cooked brown rice, a source of protein and fat such as tofu or almonds, and lots and lots of water.
- At the time of the public outcry, researchers from the aforementioned organizations reiterated that tofu consumption helps prevent colon, breast, and prostate cancer as well as atherosclerosis and post-menopausal hip fractures.
- What's more, health experts noted that it is very rare that a whole, natural food, such as tofu, could be widely studied for such a long period of time and have a predominantly negative impact on a person's health.
- Many vegetarians attempt to put extra protein into their stir fries by tossing in some tofu, but seitan, tempeh, faux meats, or even cheeses such as paneer are other options for bumping up protein content.
- Although calcium is available in other foods, such as broccoli and tofu, one needs to consume copious amounts of these foods in order to meet the recommended daily allowance for this mineral.