豆腐
とうふ
tofu
= tofu / soy product
Tofu (豆腐) is a soy-based food made from coagulated soy milk. Versatile, protein-rich, and central to Japanese cuisine, tofu appears in countless dishes.
Tofu is created by coagulating soy milk and pressing into blocks. Tofu varieties include silken (soft), firm, and extra-firm. Tofu’s neutral flavor absorbs surrounding tastes. Tofu appears in soups, stir-fries, grilled preparations, and raw dishes. Tofu is healthy, protein-rich, and affordable. Tofu is staple throughout Asia.
Tofu texture varies. Silken works for soups, firm for stir-fries.
豆 (bean) + 腐 (curd)
EXAMPLE 1
豆腐は、栄養が豊かだ。蛋白質が多い。
Tofu wa, eiyou ga toyokada. Tanpakushitsu ga ooi.
Tofu is nutritious. It’s high in protein.
EXAMPLE 2
冷奴は、夏の定番だ。さっぱりしていて美味しい。
Hiyayakko wa, natsu no teiban da. Sappari shite ite oishii.
Chilled tofu is a summer staple. It’s light and delicious.
EXAMPLE 3
味噌汁に豆腐を入れる。
Misoshiru ni tofu wo ireru.
We add tofu to miso soup.
Tofu is Asian staple, central to Japanese cuisine.
Symbolizes healthy, affordable protein.
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