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Bean curd

a soft, bland, white cheeselike food, high in protein content, made from curdled soybean milk: used originally in Oriental cookery but now in a wide variety of soups and other dishes.
another name for tofu
unfermented soya-bean curd, a food with a soft cheeselike consistency made from soya-bean milk

soy bean curd, 1880, from Japanese tofu, from Chinese doufu, from dou “beans” + fu “rotten.”


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