Linked from

The 15 pages that link to Tofu, each with the reason it gives.

• SoybeanRelated: Tofu turns soybeans into a protein-rich food by extracting and coagulating their proteins.

• MarinadeRelated: Tofu readily takes on surface flavors and benefits from adequate seasoning contact.

• CoagulationRelated: Coagulated soy proteins form the curds that are pressed into tofu.

• Calcium sulfateRelated: Food-grade calcium sulfate is used as a coagulant in some tofu production.

• Soy milkRelated: Tofu production begins with soy milk and uses a coagulant to form curds.

• Miso soupRelated: Small cubes are a frequent protein-rich addition to miso soup.

• Hot and sour soupRelated: Soft tofu adds a tender, mild component to the soup.