Tofu is made by coagulating what, and compacting the resulting curds into blocks?
Tofu Tofu Tofu, also known as bean curd, is a food prepared by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a traditional component in East Asian and Southeast Asian cuisines and has been consumed in China for over 2,000 years. Tofu can be soft, firm, or extra firm. It has a subtle flavor and can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish. Tofu has a low calorie count and relatively large amount of protein. It is high in iron, and can have a
Tofu and molded in a square mold, and the end product is called "đậu khuôn" (molded bean) or "đậu phụ" (one of the Vietnamese ways to pronounce the Chinese "dòufu"). The tofu curds are allowed to cool and become firm. The finished tofu can then be cut into pieces, flavored or further processed. Although tartness is sometimes desired in dessert tofu, the acid used in flavoring is usually not the primary coagulant, since concentrations sufficiently high to induce coagulation negatively affect the flavor or texture of the resulting tofu. A sour taste in tofu and a slight cloudiness in its storing