Teacher:In this task, you are given a set of context paragraph and some supporting facts to answer a question. Your task is to generate answer for given question based on set of context paragraphs and supporting facts.
Teacher: Now, understand the problem? Solve this instance: Context_1 : 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. Context_2 : Tofu skin, yuba, bean curd skin, bean curd sheet, or bean curd robes, is a food product made from soybeans. During the boiling of soy milk, in an open shallow pan, a film or skin forms on the liquid surface. The films are collected and dried into yellowish sheets known as tofu skin. Since tofu skin is not produced using a coagulant, it is not technically a proper tofu; however, it does have similar texture and flavor to some tofu products. Context_3 : 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. Context_4 : Sweet soy sauce (Indonesian: kecap manis ) is an Indonesian sweetened aromatic soy sauce, which has a dark colour, a thick syrupy consistency and a unique, pronounced, sweet and somewhat molasses-like flavor due to the generous addition of palm sugar. "Kecap manis" is widely used with satay. It is similar to, though finer in flavor, than Chinese sweet bean sauce ("tianmianjiang"). It is by far, the most popular type of soy sauce employed in Indonesian cuisine, accounts for an estimated 90 percent of the nation's total soy sauce production. Context_5 : 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. Context_6 : Onsen tamago ( or ) is a traditional Japanese low temperature egg which is originally slow cooked in the water of "onsen" hot springs in Japan. The egg has a unique texture that the white tastes like a delicate custard (milky and soft) and the yolk comes out firm, but retains the color and creamy texture of an uncooked yolk. The special texture is cooked by using the difference between the temperature of which the egg yolk and egg white solidifies. The egg is poached within the shell and is served with the shell removed in a small cup with sauce of broth and soy sauce. Context_7 : Rousong ( ; ), also known as meat wool, meat floss, pork floss, flossy pork, pork sung or yuk sung, is a dried meat product with a light and fluffy texture similar to coarse cotton, originating from China. "Rousong" is used as a topping for many foods, such as congee, tofu, and savoury soy milk. It is also used as filling for various buns and pastries, and as a snack food on its own. "Rousong" is a very popular food item in Chinese cuisine. Context_8 : Boat noodles or kuaitiao ruea (Thai: , ] ) is a Thai style noodle dish, which has a strong flavor. It contains both pork and beef, as well as dark soy sauce, pickled bean curd and some other spices, and is normally served with meatballs and pig's liver. The soup also contains "nam tok" (Thai: ), which is cow or pigs blood mixed with salt, to season the soup. The color of the soup is similar to beef noodles soup (Thai: ). It is commonly served in a small bowl. Context_9 : Decho is an omelette of Filipino origin, and has Japanese and Chinese influences. It is a regional dish of Cavite, Philippines. While Decho can be described as an omelette, it is also an alternate form of a dumpling. It consists of a small egg omelette outside, and inside it is a pork filling mixed with soy sauce and corn starch. It is simmered in a water, soy sauce, sugar, corn starch, oyster flavored sauce, sesame oil, and green onion broth. Context_10 : 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. fact_1 : 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. fact_2 : Tofu, also known as bean curd, is a food cultivated by coagulating soy milk and then pressing the resulting curds into soft white blocks. Question: A soy egg is a type of Chinese egg, cooked in soy sauce, sugar, water, as well as other optional herbs and spices, which food item also can use same way to cook it, which food item, also known as bean curd, is a food cultivated by coagulating soy milk and then pressing the resulting curds into soft white blocks?
Student:
Tofu