a food product made by coagulating soy milk and then pressing the resulting curds into soft white blocks

potato (CL:[[个|個|ge4]])

bean; pea

Thick fermented bean sauce, used as a shorthand for doubanjiang.

azuki bean; red bean

Cooking oil extracted from soybeans.

pea (Pisum sativum)

legumes; pulses; beans

Food or other products derived from soybeans or other legumes, such as tofu and soy milk.

A person who has a harsh or unpleasant exterior but is actually kind-hearted or lovable.

sweetened bean paste

string bean, snap bean, or green bean

broad bean (Vicia faba); fava bean

a soft, silken tofu dish served as a snack or dessert, often with sweet or savory toppings

immature green soy beans, either in the pod or shelled

the edible seed or pod of the hyacinth bean plant (Lablab purpureus)

green peas

salted and fermented black soybeans used as a savory seasoning in Chinese cuisine

to take liberties with someone (typically a woman), tease with sexual innuendo, or take advantage of someone

steamed bun with sweetened bean paste filling

dried beancurd (tofu)

A fermented, often spicy, bean paste made from broad beans and chili peppers.

A common variety of bean harvested and eaten while the pod is still green and tender, such as the French bean or runner bean.

a soft, custard-like bean curd dish typically served as a snack or breakfast item

the nutmeg tree (Myristica fragrans) or its aromatic seed used as a spice (including mace)

pod (of legumes)

cowpea (Vigna unguiculata)

A traditional fermented drink made from ground mung beans, a specialty of Beijing cuisine.

mapo tofu; stir-fried beancurd in chili sauce

tofu skin (made by drying the skin that forms on the surface of soymilk during cooking, and therefore not actually made from tofu)

a girl's teenage years; the prime of youth for a young woman

the tender edible leaves and stems of a pea plant used as a vegetable

broad bean (Vicia faba); fava bean

Fabaceae or Leguminosae, a large and economically important family of flowering plants including peas, beans, and lentils.

nattō, a type of fermented soybean, popular as a breakfast food in Japan

okara (soy pulp, a by-product of making soymilk or tofu)

croton (Croton tiglium), an evergreen shrub of the Euphorbiaceae family