Soy vs. Tofu

Soynoun

A common East Asian liquid sauce, made by subjecting boiled beans to long fermentation and then long digestion in salt and water.

Soynoun

Soybeans, or the protein derived from them.

Soynoun

A Chinese and Japanese liquid sauce for fish, etc., made by subjecting boiled beans (esp. soybeans), or beans and meal, to long fermentation and then long digestion in salt and water.

Soynoun

The soybean.

Soynoun

a source of oil; used for forage and soil improvement and as food

Soynoun

erect bushy hairy annual herb having trifoliate leaves and purple to pink flowers; extensively cultivated for food and forage and soil improvement but especially for its nutritious oil-rich seeds; native to Asia

Soynoun

thin sauce made of fermented soy beans

Soynoun

most highly proteinaceous vegetable crop known

Soynoun

protein derived from the beans of an Asian plant, used as a replacement for animal protein in certain foods; soya

Soynoun

the widely cultivated plant of the pea family which produces soya beans

Tofunoun

A protein-rich food made from curdled soy milk.

Tofunoun

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Tofunoun

cheeselike food made of curdled soybean milk

Tofu

Tofu, also known as bean curd, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be silken, soft, firm, extra firm or super firm. Beyond these broad textural categories, there are many varieties of tofu.