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Meaning |
beans |
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Onyomi |
トウ, ズ |
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Kunyomi |
まめ |
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Example |
豆腐, とうふ, tofu |
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Writing practice |
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Stroke Order Rules |
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| 1. Write from left to right, and from top to
bottom |
| 2. Horizontal before vertical |
| 3. Cutting strokes last |
| 4. Diagonals right-to-left before
diagonals left-to-right |
| 5. Center verticals before
outside "wings" |
| 6. Outside before inside |
| 7. Left vertical before enclosing |
| 8. Bottom enclosing strokes last |
| 9. Dots and minor strokes last |
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| SODs and SODAs under
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from KanjiCafe.com |
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Japanese food |
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豆腐, とうふ, tofu |
 Tofu,
also toufu (the Japanese Romaji spelling), doufu (the
Chinese Pinyin spelling often used in Chinese recipes) or
bean curd (the literal translation) - A food of
Chinese origin, made by coagulating soy milk, and then
pressing the resulting curds into blocks. There are many
different varieties of tofu, including fresh tofu and tofu
that has been processed in some way. Tofu has very little
flavor or smell on its own, so it can be used either in
savory or sweet dishes, and is often seasoned or marinated
to suit the dish.
The production of tofu from soy milk is similar to the
production of cheese from milk (fermentation), although some
tofu is made by processing non-soy products, such as almonds
or black beans. Two major byproducts of the process are tofu
skin and soy pulp.
Tofu originated in ancient China, but little else is known
about the origins of tofu and its method of production. The
origin is the source of some speculation and legend, but
there is insufficient historical information to support such
speculations. Tofu and its production technique were
subsequently introduced into Japan in the Nara period (late
eighth century) as well as other parts of East Asia. This
spread likely coincided with the spread of Buddhism as it is
an important source of proteins in the religion's vegetarian
diet.
Tofu is low in calories, contains beneficial amounts of iron
(especially important for women of child bearing age) and
has no cholesterol. Depending on the coagulant used in
manufacturing, the tofu may also be high in calcium
(important for bone development and maintenance), and
magnesium (especially important for athletes). Tofu contains
soy isoflavones, and the safety of consuming isoflavones is
questioned.
Information source: “Tofu.” wikipedia.org. Article date: 4
Feb. 2008. Retrieved: Wikipedia. 4 Feb. 2008 <Tofu>.
Video - The following videos are all about
tofu. The first video shows the tofu making process. The
second video shows the way to make agedashi tofu. The third
video shows the way to make sukiyaki. |
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