tofu

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tofu

A low-fat, high-protein, cheese-like food product made from coagulated soy milk, which has been used as a low-fat meat surrogate.

tofu

A cheese-like soy product used as a low-fat meat surrogate. See Soy.

tofu

(tō-foo′)
Soybean curd. It is a dietary source of proteins, isoflavones, and phytoestrogens.
References in periodicals archive ?
Evaluation of food by-products mainly including potato waste and soybean curd residue as total mixed ration silage for lactating dairy cows.
9 SB, dry heat soybean; SBCR, dry soybean curd residue; SBM, soybean meal; TKPER, tamarind l<ernel powder extract residue; aNDFom, neutral detergent fiber exclusive of residual ash; ND, not detected; NFC, non-fiber carbohydrate; CA, crude ash.
Clearly, soybean curd has yet to hit the list of top 20 favorite foods in America, although it is popular in China, India and other Asian countries.
Soybean curd is usually found in the fresh produce or refrigerated areas of the grocery store in small tubs or boxes.
As shown in Table 1, soybean curd residue was mixed thoroughly with hays and other dry feeds to produce two types of TMR, TMR formulated with alfalfa hay (ATMR), and TMR formulated with Leymus chinensis (LTMR), respectively.
As considering for the properties of TMR ingredients, the degradation of starch and hemicellulose during ensiling is probably the result of microbial enzyme mechanisms, since plant enzymes in soybean curd residue and other dry feedstuffs were inactivated during the high temperature processing or with extremely low moisture level.
1984) showed that the gelling characteristics of soybean curd prepared from a soybean mutant that lacked the G4 glycinin subunit resulted in changed tofu texture as compared with tofu made from normal soybean.
brewers' grains [BG], soybean curd residue [SC], rice bran and beet pulp) with dry feeds to prepare low-moisture TMR which are then preserved as silage.
Not many of us can say we hate it, since our major contact with the soybean curd product has been pushing aside those springy little cubes at the bottom of a bowl of miso soup in a Japanese restaurant.
Before the onset of Anno Domini, the Chinese treated boils with moldy soybean curds and Ukrainian peasants armed themselves with moldy cheese to kill bacteria and prevent infection.