At the vegan brunch, the chef served several tofu scrambles with different spice blends.

I was surprised by how much I liked the stinky tofu sold at the night market.

For dessert, she blended silken tofu with honey and lemon to create an unexpectedly light and creamy pudding.

The chef saved the tofu-dregs to mix into pancakes, adding flavor and fiber.

I mixed the tofu dregs into the batter to add moisture and fiber.

After the earthquake, inspectors found that many homes were nothing more than tofu-dreg and had to be rebuilt.

Inspectors discovered that several new apartment blocks were nothing more than tofu dregs, posing a serious safety risk.

I ordered mapo tofu for dinner and it was delicious.

For dinner, I prepared a stir-fry with tofu skins, bell peppers, and shiitake mushrooms.