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Examples
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Because momendofu is strained and pressed, it has a firmer texture that can withstand more handling than the silken variety.
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Just as kinogoshi or silken tofu is enjoyed cold during hot summers, firm tofu or momendofu is served in a hot broth and savored during the icy winter.
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Just as kinogoshi or silken tofu is enjoyed fresh and chilled during hot summers, firm tofu or momendofu is poached in a hot broth and savored during icy winters.
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Just as kinogoshi or silken tofu is enjoyed cold during hot summers, firm tofu or momendofu is served in a hot broth and savored during the icy winter.
-
Just as kinogoshi or silken tofu is enjoyed cold during hot summers, firm tofu or momendofu is served in a hot broth and savored during the icy winter.
-
Just as kinogoshi or silken tofu is enjoyed cold during hot summers, firm tofu or momendofu is served in a hot broth and savored during the icy winter.
-
Because momendofu is strained and pressed, it has a firmer texture that can withstand more handling than the silken variety.
-
Because momendofu is strained and pressed, it has a firmer texture that can withstand more handling than the silken variety.
-
Just as kinogoshi or silken tofu is enjoyed fresh and chilled during hot summers, firm tofu or momendofu is poached in a hot broth and savored during icy winters.
-
Just as kinogoshi or silken tofu is enjoyed fresh and chilled during hot summers, firm tofu or momendofu is poached in a hot broth and savored during icy winters.
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