豆腐

1. Origins, structure, and basic meaning

• Structure: 豆腐 is read as とうふ and is a noun for tofu, a soft food made from soybeans.
• Basic usage: Adding it to miso soup appears in みそ汁に豆腐を入れる, while topping it with green onion appears in 豆腐にねぎを載せる.

2. Common pitfalls and similar expressions

• Ingredient and finished dish
  • It can be an ingredient added to soup or the main food served cold with another ingredient placed on top.
• Difference from 大豆
  • 大豆 means the soybeans used as the raw ingredient, whereas 豆腐 is the food produced by processing them.