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Tofu contains many necessary nutrients for us humans, while soy milk is liquid produced when soy beans are boiled and crushed. The protein in soymilk is said to be nutritious and of a high quality. In fact, the beautifying effects of the isoflavones in soy beans are famous.
To produce tofu, soy beans are soaked in water for a time and then, while adding more water, the beans are grounded to make a paste (Namago). This paste is then boiled and strained, separating it into soy milk and “okara”, or bean curd. Bittern (a coagulant) is added to the soy milk which turns it into tofu and of course frying this creates fried tofu.