Question: Soy egg can also be made with a substitute cultivated by coagulating soy milk also known as what 

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Okara (food): Okara, soy pulp, or tofu dregs is a pulp consisting of insoluble parts of the soybean which remains after pureed soybeans are filtered in the production of soy milk and tofu.  It is generally white or yellowish in color.  It is part of the traditional cuisines of Japan, Korea, and China, and since the 20th century has also been used in the vegetarian cuisines of Western nations.

Soy egg: A soy egg is a type of Chinese egg cooked in soy sauce, sugar, water, as well as other optional herbs and spices. Tofu also can use same way to cook it, called soy tofu.

Soy milk: Soy milk (also spelled soymilk) is a plant-based drink produced by soaking dried soybeans, grinding them in water, boiling the mixture, and filtering out the residues.  A traditional staple of East Asian cuisine, soy milk is a stable emulsion of oil, water and protein.  Soy milk can be produced at home using a soy milk machine.  A number of commercially-prepared brands are sold in pre-packaged bottles and tetra packs.  It is often used as a substitute for dairy milk for individuals who are vegan or lactose intolerant.

Plant milk: Plant milk has been consumed for centuries in various cultures, both as a regular drink (such as the Spanish horchata) and as a substitute for dairy milk.  The most popular varieties are soy milk, almond milk, rice milk and coconut milk.  The protein content varies.  It contains no lactose or cholesterol, and is usually sold with added calcium and vitamins, especially B.

List of tofu dishes: This is a list of tofu dishes.  Tofu, also called bean curd, is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks.  It is a component in many East Asian and Southeast Asian cuisines.

Soy formula: Soy formula is a substitute for human breast milk.  It is a commercial product based on the proteins found in soybeans.  Soy infant formula uses processed soybeans as its source of protein, and comes in powdered or liquid form.  Usually lactose-free, soy infant formula contains a different sugar.  Infants who are intolerant of cows’ milk protein may also be intolerant of soy protein.  It differs from human breast milk in a number of ways.  Soy protein inhibits the absorption of iron.  The soy-based formulas discussed by the World Health Organization reports that soy formula is fortified with iron to compensate for this effect.  One naturally occurring plant-based compound found in soy-based infant formula is phytic acid.  It is also a strong inhibitor of iron absorption, though it can be removed in processing.  It is not known how many manufacturers of soy-based formula incorporate this practice.  China and Vietnam have regulated soy-based infant formulas to include NaFeEDTA (sodium-feric ethylenediaminetetraacetic acid) to fortify the formula and enhance the absorption of iron by the infant.  When iron compounds are added to soy-based infant formula, the iron compound is encapsulated to prevent it from making the formula dark.

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, Southeast Asian and West African 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.

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.

Soy yogurt: Soy yogurt, also referred to as Soya yogurt, Soygurt or Yofu (a portmanteau of yogurt and tofu), is yogurt prepared with soy milk.

Ultra-high-temperature processing: Ultra-high temperature processing (UHT), ultra-heat treatment, or ultra-pasteurization is a food processing technology that sterilizes liquid food, chiefly milk, by heating it above 135 C  – the temperature required to kill spores in milk – for 1 to 2 seconds.  UHT is most commonly used in milk production, but the process is also used for fruit juices, cream, soy milk, yogurt, wine, soups, honey, and stews.  UHT milk was first developed in the 1960s and became generally available for consumption in the 1970s.

Supporting paragraphs: Soy egg Tofu
Answer: bean curd