Look up: Tofu

1. ToFU
   A suite of software tools developed at the OGIP to transform non-FITS information into FITS.
   Found on http://skyview.gsfc.nasa.gov/help/dictio
   
   
2. Tofu
   A soybean curd that comes in white cheese-like squares packed in water. May be soft, firm, or extra-firm. Used in many Asian and vegetarian recipes. Available in most grocery stores.
   Found on http://www.chowbaby.com/10_2000/glossary
   
   
3. Tofu
   (chinese) soft, moist soybean curd
   Found on http://www.alternative-hawaii.com/gloss.
   
   
4. Tofu
   (Japanese) white soybean curd
   Found on http://www.alternative-hawaii.com/gloss.
   
   
5. Tofu
   (Vegetarian) White, easily digestible curd made from cooked soy-beans and sometimes grains. High in protein. Tofu comes in Japanese-style silken tofu in 10/12-oz packages or Chinese style in 12- 14- and 16-oz. water-packed tubs in the refrigerated section of markets. You can find this versatile food...
   Found on http://v_w_o.tripod.com/GLOSSARY.html
   
   
6. TOFU
   Text Over, Full-quoted Under, details ...
   Found on http://www.cryer.co.uk/glossary/t/index.
   
   
7. tofu
   soft, bland, custardlike food product made from soybeans. It is an important source of protein in the cuisines of China, Japan, Korea, and Southeast ... [2 related articles]
   Found on http://www.britannica.com/eb/a-z/t/57
   
   
8. Tofu
   white soybean curd
   Found on http://www.alternative-hawaii.com/gloss.
   
   
9. Tofu
   Tofu is a curd made from mashed soya beans, mixed with water and boiled.
   Found on http://www.probertencyclopaedia.com/brow
   
   
10. tofu
    Pressed soybean curd derived from soymilk. It is a good source of protein and naturally low in fat. Tofu comes in three varieties: smooth and firm, in small white blocks, used for stir-frying or steaming; as a junketlike solid used in making dips, salad dressings, or ice cream; and hard, fermented, and/or seasoned cakes, which m...
    Found on http://www.talktalk.co.uk/reference/ency
    
    
11. tofu
    (TOH-foo) - Made from soybean curd, tofu is rich in high-grade protein. It is a cheese-like food made by curdling fresh soymilk. The curds are pressed into cakes and textures vary from soft to firm depending on how much water is extracted during processing. It also has no cholesterol and is easily digestible. Tofu varieties include "cotton&qu...
    Found on http://whatscookingamerica.net/Glossary/