Bean curd | Wikipedia audio article
Channel: wikipedia tts
Date: 2018-12-11

This is an audio version of the Wikipedia Article:
Bean curd


00:00:44 1 Etymology
00:01:33 2 History
00:02:37 2.1 Theories of origin
00:04:26 2.2 China
00:05:31 2.3 Japan
00:06:15 2.4 Southeast Asia
00:08:06 2.5 Outside Asia
00:09:30 3 Production
00:10:43 3.1 Salt coagulants
00:12:56 3.2 Acid coagulants
00:13:45 3.3 Enzyme coagulants
00:16:23 3.4 Color
00:17:28 3.5 Flavor
00:18:18 4 Varieties
00:18:51 4.1 Fresh tofu
00:19:20 4.1.1 Extra soft
00:20:41 4.1.2 Soft
00:22:57 4.1.3 Firm
00:24:17 4.1.4 Extra-firm
00:25:30 4.2 Processed tofu
00:25:56 4.2.1 Fermented
00:27:42 4.2.2 Frozen
00:30:16 4.3 By-products
00:30:25 4.3.1 Tofu skin
00:31:35 4.3.2 Soy pulp
00:32:28 4.4 Tofu-like foods
00:33:26 4.4.1 Almond tofu
00:34:04 4.4.2 Chickpea tofu
00:34:56 4.4.3 Egg tofu
00:36:58 4.4.4 Peanut tofu
00:37:28 4.4.5 Sesame tofu
00:37:49 5 Preparation
00:38:31 5.1 China
00:41:49 5.2 Indonesia
00:43:38 5.3 Japan
00:45:06 5.4 Korea
00:46:08 5.5 Philippines
00:46:41 5.6 Vietnam
00:47:06 5.7 Outside East and Southeast Asia
00:48:42 6 Nutrition and health
00:48:51 6.1 Protein
00:50:31 6.2 Allergies
00:50:46 6.3 Traditional Chinese medicine claims
00:51:14 6.3.1 Functions
00:52:00 7 Chemistry
00:52:50 8 Proteins
00:53:38 9 Gallery



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SUMMARY
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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 high calcium or magnesium content, depending on the coagulants used in manufacturing (e.g. calcium chloride, calcium sulfate, magnesium sulfate).