0_Wizard
Some people like tofu, I know it is healthy, it is cultivated by coagulating soy milk, but I do not like it
Tofu, also known as bean curd, is a food cultivated by coagulating soy milk and then pressing the resulting curds into soft white blocks.
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Tofu
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Tofu
Tofu, also known as bean curd, is a food cultivated by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in East Asian and Southeast Asian cuisines. Tofu can be soft, firm, or extra firm. Tofu 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 amounts of protein. It is high in iron, and it can have a high calcium or magnesium content, depending on the coagulants used in manufacturing (e.g. calcium chloride, calcium sulfate, magnesium sulfate).
Soybean
Glycine max, commonly known as soybean in North America or soya bean, is a species of legume native to East Asia, widely grown for its edible bean which has numerous uses. Fat-free (defatted) soybean meal is a significant and cheap source of protein for animal feeds and many packaged meals. For example, soybean products, such as textured vegetable protein (TVP), are ingredients in many meat and dairy substitutes. The beans contain significant amounts of phytic acid, dietary minerals and B vitamins. Soy vegetable oil, used in food and industrial applications, is another product of processing the soybean crop.
Soy milk
Soy milk or soymilk is a plant-based drink produced by soaking and grinding soybeans, boiling the mixture, and filtering out remaining particulates. It is a stable emulsion of oil, water, and protein. Its original form is a natural by-product of the manufacture of tofu, but was long unpopular because its oligosaccharides caused flatulence and discomfort in lactose-intolerant adults. It became a staple of East Asian cuisine over the last few centuries, after it was discovered that prolonged heating eliminated this effect. It has become more popular in Europe and North America over the last few decades, as production techniques were developed to give it a taste and consistency more closely resembling dairy milk.
Veganism
Veganism is both the practice of abstaining from the use of animal products, particularly in diet, and an associated philosophy that rejects the commodity status of animals. A follower of either the diet or the philosophy is known as a vegan ( ). Distinctions are sometimes made between several categories of veganism. "Dietary vegans" (or strict vegetarians) refrain from consuming animal products, not only meat but also eggs, dairy products and other animal-derived substances. The term "ethical vegan" is often applied to those who not only follow a vegan diet but extend the philosophy into other areas of their lives, and oppose the use of animals for any purpose.
Chinese cuisine
Chinese cuisine is an important part of Chinese culture, which includes cuisine originating from the diverse regions of China, as well as from Chinese people in other parts of the world. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many other cuisines in Asia, with modifications made to cater to local palates. The preference for seasoning and cooking techniques of Chinese provinces depend on differences in historical background and ethnic groups. Geographic features including mountains, rivers, forests and deserts also have a strong effect on the local available ingredients, considering climate of China varies from tropical in the south to subarctic in the northeast.
Soy milk maker
A soy milk maker is a small kitchen appliance which automatically cooks soy milk, a non-dairy beverage made from soy beans. Soy milk makers work similarly to a combination between a home blender and an automatic coffee maker. Some soy milk makers can also be programmed to make almond milk, rice milk and other vegetable-based steeped beverages. Home-made soy milk can be made to the drinkers' tastes and nutritional requirements, providing added value. Soy pulp or "okara", a by-product of soy milk preparation, can be used as an ingredient in many recipes and food products. Ordinary methods for making soy milk at home are often very labor-intensive (requiring beans to be soaked, ground in a blender, strained, and then cooked).
Tofu (web series)
Tofu is a 2015 British online documentary series created by Russell T Davies and presented by journalist and YouTube host Benjamin Cook, available on 4oD, Channel 4's video-on-demand service. The sister series to Channel 4's "Cucumber" and E4's "Banana", "Tofu" is a documentary series that focuses on a range of sex attitudes in the twenty-first century from the viewpoint of everyday people. Like "Cucumber" and "Banana", the name of the series refers to the same urological scale of hardness of the male erection which starts at "tofu", goes through "peeled banana" and ends at "cucumber" from a European study that inspired Davies.
1_Apprentice
I love the taste of tofu, but I agree it needs to be cooked a certain way. I wonder how healthy it is.
0_Wizard
maybe it will be tasty with something else, if it is seasoned or marinated to suit the dish.
It is often seasoned or marinated to suit the dish.
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Tofu
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Filipino cuisine
Filipino cuisine (Filipino: "Lutuing Filipino" or "Pagkaing Filipino") is composed of the cuisines of 135 distinct ethno-linguistic tribes found within the Philippine archipelago, however, majority of mainstream Filipino dishes that compose Filipino cuisine are from the cuisines of the Bikol, Chabakano, Hiligaynon, Ilokano, Kapampangan, Meranaw, Pangasinan, Sebwano (or Bisaya), Tagalog, and Waray ethno-linguistic tribes. The style of cooking and the food associated with it have evolved over many centuries from their Austronesian origins (shared with Malaysian and Indonesian cuisines) to a mixed cuisine of Indian, Chinese, Spanish, and American influences, in line with the major waves of influence that had enriched the cultures of the archipelago, as well as others adapted to indigenous ingredients and the local palate.
Regional variations of barbecue
Barbecue varies by the type of meat, sauce, rub, or other flavorings used, the point in barbecuing at which they are added, the role smoke plays, the equipment and fuel used, cooking temperature, and cooking time. The meat may be ground, for hamburgers, or processed into sausage or kebabs. The meat may be marinated or rubbed with spices before cooking, basted with a sauce or oil before, during or after cooking, or any combination of these. The word "braaivleis" (; ) is Afrikaans for grilled meat. The word "braai" (plural "braais") is Afrikaans for barbecue or grill and is a social custom in South Africa, Botswana, Namibia, Lesotho, Swaziland, Zimbabwe, Zambia, and Malawi.
Kebab
Kebabs (also kabobs) are various cooked meat dishes, with their origins in Middle Eastern cuisine. Many variants are popular throughout Asia, and around the world. In Indian English and in the languages of the Middle East, other parts of Asia, and the Muslim world, "kebab" is a broad term covering a wide variety of grilled meat dishes. Although kebabs are often cooked on a skewer, many types of kebab are not. Kebab dishes can consist of cut up or ground meat or seafood, sometimes with fruits and vegetables; cooked on a skewer over a fire, or like a hamburger on a grill, baked in a pan in an oven, or as a stew; and served with various accompaniments according to each recipe.
Peruvian cuisine
Peruvian cuisine reflects local practices and ingredients—including influences from the indigenous population including the Inca and cuisines brought in with immigrants from Europe (Spanish cuisine, Italian cuisine, German cuisine), Asia (Chinese cuisine and Japanese cuisine) and West Africa. Without the familiar ingredients from their home countries, immigrants modified their traditional cuisines by using ingredients available in Peru. The four traditional staples of Peruvian cuisine are corn, potatoes and other tubers, Amaranthaceaes (quinoa, kañiwa and kiwicha) and legumes (beans and lupins).
Oddworld Inhabitants
Oddworld Inhabitants Inc. is an American video game developer founded in 1994 by special-effects and computer-animation veterans Sherry McKenna and Lorne Lanning. The company is primarily known for the incomplete "Oddworld Quintology", a series of award-winning video games about the fictional planet of Oddworld and its native creatures. The series debuted with "" in 1997 and continued with "" in 2001 but the studio has also developed standalone titles "" in 1998 and "" in 2005. Oddworld Inhabitants took a break from game development for a time following the release of "Stranger's Wrath", even though it had already begun preliminary work on its next Oddworld title, "The Brutal Ballad of Fangus Klot".
Danish cuisine
Danish cuisine (), originating from the peasant population's own local produce, was enhanced by cooking techniques developed in the late 19th century and the wider availability of goods after the Industrial Revolution. The open sandwiches, known as "smørrebrød", which in their basic form are the usual fare for lunch, can be considered a national speciality when prepared and decorated with a variety of fine ingredients. Hot meals are traditionally prepared from ground meats, such as "frikadeller" (meat balls) and "medisterpølse", or from more substantial meat and fish dishes such as "flæskesteg" (roast pork with crackling) or "kogt torsk" (poached cod) with mustard sauce and trimmings.
Cuisine of the United States
The cuisine of the United States reflects its history. The European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter. The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many different nations; such influx developed a rich diversity in food preparation throughout the country. Early Native Americans utilized a number of cooking methods in early American Cuisine that have been blended with early European cooking methods to form the basis of American Cuisine. When the colonists came to the colonies, they farmed animals for clothing and meat in a similar fashion to what they had done in Europe.
1_Apprentice
That sounds about right. What area does tofu come from originally?
0_Wizard
 East Asian and Southeast Asian cuisines uses tofu the most often, I think tofu is from there.
It is a component in East Asian and Southeast Asian cuisines.
chosen_Tofu_0
Tofu
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Tofu
Tofu, also known as bean curd, is a food cultivated by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in East Asian and Southeast Asian cuisines. Tofu can be soft, firm, or extra firm. Tofu 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 amounts of protein. It is high in iron, and it can have a high calcium or magnesium content, depending on the coagulants used in manufacturing (e.g. calcium chloride, calcium sulfate, magnesium sulfate).
Asian cuisine
Asian cuisine includes several major regional cuisines: East Asian, Southeast Asian, South Asian, Central Asian, and Middle Eastern/Western Asian. A cuisine is a characteristic style of cooking practices and traditions, usually associated with a specific culture. Asia, being the largest and most populous continent, is home to many cultures, many of which have their own characteristic cuisine. Ingredients common to many cultures in the East and Southeast regions of the continent include rice, ginger, garlic, sesame seeds, chilies, dried onions, soy, and tofu. Stir frying, steaming, and deep frying are common cooking methods.
Hong Kong cuisine
Hong Kong cuisine is mainly influenced by Cantonese cuisine, British Cuisine, other Western Cuisines, non-Cantonese Chinese cuisine (especially Teochew, and Hakka, Hokkien), Japan, and Southeast Asia, due to Hong Kong's past as a British colony and long history of being an international port of commerce. From the roadside stalls to the most upscale restaurants, Hong Kong provides an unlimited variety of food in every class. Complex combinations and international gourmet expertise have given Hong Kong the reputable labels of ""Gourmet Paradise"" and ""World's Fair of Food"". Modern Hong Kong has a predominantly service-based economy, and restaurant businesses serve as a main economic contributor.
Chinese cuisine
Chinese cuisine is an important part of Chinese culture, which includes cuisine originating from the diverse regions of China, as well as from Chinese people in other parts of the world. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many other cuisines in Asia, with modifications made to cater to local palates. The preference for seasoning and cooking techniques of Chinese provinces depend on differences in historical background and ethnic groups. Geographic features including mountains, rivers, forests and deserts also have a strong effect on the local available ingredients, considering climate of China varies from tropical in the south to subarctic in the northeast.
Cuisine
A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. A cuisine is primarily influenced by the ingredients that are available locally or through trade. Religious food laws, such as Hindu, Islamic and Jewish dietary laws, can also exercise a strong influence on cuisine. Regional food preparation traditions, customs and ingredients often combine to create dishes unique to a particular region. Some factors that have an influence on a region's cuisine include the area's climate, the trade among different countries, religiousness or sumptuary laws and culinary culture exchange.
Indonesian cuisine
Indonesian cuisine is one of the most vibrant and colourful cuisines in the world, full of intense flavour. It is eclectic and diverse, in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 300 ethnic groups calling Indonesia home. Many regional cuisines exist, often based upon indigenous culture and foreign influences. Indonesia has around 5,350 traditional recipes, with 30 of them considered the most important. Indonesia's cuisine may include rice, noodle and soup dishes in modest local eateries to street-side snacks and top-dollar plates.
Stinky tofu
Stinky tofu () is a Chinese form of fermented tofu that has a strong odor. It is usually sold at night markets or roadside stands as a snack, or in lunch bars as a side dish, rather than in restaurants. Unlike cheese, stinky tofu fermentation does not have a fixed formula for starter bacteria; wide regional and individual variations exist in manufacturing and preparation. The traditional method of producing stinky tofu is to prepare a brine made from fermented milk, vegetables, and meat; the brine can also include dried shrimp, amaranth greens, mustard greens, bamboo shoots, and Chinese herbs. The brine fermentation can take as long as several months.