The term for a food made by fermenting soybeans is "tofu." Tofu, also known as bean curd, is made by coagulating soy milk and pressing the resulting curds into solid blocks. The fermentation process typically involves adding a coagulant, such as magnesium chloride or calcium sulfate, which helps to solidify the soy milk into a custard-like substance. Tofu is a versatile ingredient used in many culinary traditions, particularly in Asian cuisines, where it is valued for its nutritional content, including protein and essential amino acids. Additionally, it can absorb flavors from other ingredients, making it suitable for various dishes.