{
  "vercy": "1.0-draft",
  "publication": {
    "status": "research-draft",
    "adjudicationStatus": "unreviewed",
    "publishableCanonical": false,
    "generatedAt": "2026-09-14T01:37:39Z",
    "providers": [
      "Claude"
    ],
    "breadth": "written by Claude from model knowledge without web access - no source was read, every claim is a lead to verify",
    "pass": 2,
    "wave": 4,
    "engine": "claude",
    "enrichment": {
      "pass": 3,
      "engine": "claude",
      "producedAt": "2026-10-06T11:00:00Z",
      "ingestedAt": "2026-10-06T07:45:57+00:00",
      "fields": [
        "agent_conduct",
        "ethics",
        "owners"
      ]
    },
    "gate": {
      "passed": true,
      "version": "1.0",
      "at": "2026-10-06T19:51:55+00:00",
      "evidence": [
        "completeness 1.00",
        "sense: Wikidata description",
        "2 live sources",
        "review by codex: pass"
      ]
    }
  },
  "metaModel": {
    "id": "THING-Q177378",
    "registryId": "vr.tr.tofu",
    "name": "tofu",
    "version": "0.2.0-wave.4",
    "entryKind": "thing",
    "family": "Thing Registry",
    "domain": [
      "PHY.MAT"
    ],
    "status": "research-draft"
  },
  "canonicalUrl": "https://ver.cy/models/thing/q177378/",
  "model": {
    "registry_id": "vr.tr.tofu",
    "name": "tofu",
    "purpose": "Let an agent explain tofu, relay production, types, culinary uses and nutrition from food science and culinary sources, describe the named preparations, note allergen labelling, and distinguish tofu from soy milk, tempeh, seitan and dairy cheese.",
    "definition": "A food made by coagulating soy milk and pressing the curds into blocks, originating in China and widely used across East and Southeast Asian cuisines, with types and preparations the registry aliases name such as fried tofu, freeze-dried koya-dofu and Rokujo tofu from Japan, fermented bean curd, tofu misozuke pickled in miso, and karashi tofu with mustard; tofu ranges from silken to firm, is a good plant protein source and a common meat alternative, and is generally safe, though soy is a labelled allergen and fermented types can be high in salt. The registry classes it partly as a soy cheese, a loose analogy.",
    "what_it_is_for": "Plant-based food and protein source.",
    "affordances": [
      "explain production and types",
      "relay culinary uses",
      "describe named preparations",
      "relay nutrition and allergens"
    ],
    "distinguishing_features": [
      "Soy milk curd",
      "Silken to firm textures",
      "Neutral flavour",
      "Plant protein"
    ],
    "appearance": "White to pale blocks, soft and custard-like when silken or denser when firm.",
    "visual_identification": [
      "Coagulated pressed soy milk curd",
      "Tofu misozuke, koya-dofu, Rokujo dofu, fermented bean curd, fried tofu, karashi tofu",
      "Soy milk is the liquid; tempeh is fermented whole beans; seitan is wheat gluten; dairy cheese comes from milk"
    ],
    "physical_properties": [
      {
        "quantity": "origin",
        "typical_range": "China, over 2,000 years ago",
        "unit": "note",
        "note": "traditional accounts"
      },
      {
        "quantity": "coagulants",
        "typical_range": "nigari or calcium sulfate",
        "unit": "note",
        "note": ""
      },
      {
        "quantity": "registry parents",
        "typical_range": "meat alternative, soy cheese",
        "unit": "note",
        "note": "analogy"
      }
    ],
    "families_and_kinds": [
      "silken tofu",
      "firm and extra-firm tofu",
      "fried tofu",
      "freeze-dried tofu",
      "fermented tofu"
    ],
    "related_models": [
      {
        "relation": "is a kind of",
        "target": "meat alternative",
        "why": "in registry terms"
      },
      {
        "relation": "is made from",
        "target": "soy milk",
        "why": ""
      },
      {
        "relation": "is contrasted with",
        "target": "tempeh",
        "why": ""
      },
      {
        "relation": "is contrasted with",
        "target": "cheese",
        "why": ""
      }
    ],
    "identifiers": [],
    "standards_and_regulation": [
      "Food allergen labelling for soy",
      "Food safety rules for fermented products"
    ],
    "failure_modes_and_hazards": [
      "Soy allergy",
      "High salt in fermented types",
      "Spoilage if stored improperly"
    ],
    "in_scope": [],
    "out_of_scope": [],
    "characteristics": [],
    "agent_conduct": {
      "may": [
        "Store, prepare and serve tofu following hygiene and allergen rules.",
        "Report ingredients, coagulants and soy allergen information from labels."
      ],
      "must_not": [
        "Serve tofu to someone who has declared a soy allergy.",
        "Keep fresh tofu outside safe temperatures or past its date.",
        "Misrepresent tofu as meat or claim unsupported health effects.",
        "Mislabel a product as non-genetically-modified or organic without evidence."
      ],
      "requires_human": [
        "Feeding tofu to a person with medical dietary restrictions."
      ]
    },
    "ethics": {
      "considerations": [
        "Soy is a common allergen, so labelling accuracy matters.",
        "Tofu is central to many food traditions and should be described respectfully."
      ],
      "affected_parties": [
        "People with soy allergy",
        "Consumers",
        "Producers"
      ]
    },
    "owners": {
      "steward": "The person or business that holds it; food safety authorities set the rules for sale.",
      "master_systems": []
    }
  },
  "sources": [
    {
      "id": "wikidata",
      "title": "Wikidata item Q177378: tofu",
      "url": "https://www.wikidata.org/wiki/Q177378",
      "url_status": "live",
      "what_it_supports": "identity and sense of the item",
      "checked_by": "wikidata-api"
    },
    {
      "id": "wikipedia-en",
      "title": "Wikipedia: Tofu",
      "url": "https://en.wikipedia.org/wiki/Tofu",
      "url_status": "live",
      "what_it_supports": "general description of the item",
      "checked_by": "wikidata-api sitelink"
    }
  ],
  "structure": {
    "bundles": [
      {
        "id": "understand",
        "name": "Understand",
        "description": "What tofu is.",
        "rationale": "Definition.",
        "layers": [
          {
            "id": "definition",
            "name": "Definition",
            "description": "Definition.",
            "findings": [
              {
                "id": "definition-finding",
                "name": "Definition",
                "description": "Definition.",
                "questions": [
                  {
                    "text": "What is tofu, and how does it differ from soy milk, tempeh, seitan and dairy cheese?",
                    "kind": "definition"
                  },
                  {
                    "text": "Does someone have a soy allergy, in which case tofu and soy products should be avoided and labels checked?",
                    "kind": "boundary"
                  }
                ]
              }
            ]
          },
          {
            "id": "types",
            "name": "Types",
            "description": "Named preparations.",
            "findings": [
              {
                "id": "types-finding",
                "name": "Types",
                "description": "Types.",
                "questions": [
                  {
                    "text": "What are fried, freeze-dried, fermented and mustard-spiced tofu, and Rokujo tofu?",
                    "kind": "definition"
                  },
                  {
                    "text": "Which entry fits the specific type?",
                    "kind": "action"
                  }
                ]
              }
            ]
          }
        ]
      },
      {
        "id": "production",
        "name": "Production",
        "description": "Production.",
        "rationale": "Science.",
        "layers": [
          {
            "id": "coagulation",
            "name": "Coagulation",
            "description": "Coagulation.",
            "findings": [
              {
                "id": "coagulation-finding",
                "name": "Coagulation",
                "description": "Coagulation.",
                "questions": [
                  {
                    "text": "How do coagulants turn soy milk into curds?",
                    "kind": "provenance"
                  },
                  {
                    "text": "Which references are standard?",
                    "kind": "provenance"
                  }
                ]
              }
            ]
          },
          {
            "id": "texture",
            "name": "Texture",
            "description": "Texture control.",
            "findings": [
              {
                "id": "texture-finding",
                "name": "Texture",
                "description": "Texture.",
                "questions": [
                  {
                    "text": "How does pressing produce silken to firm tofu?",
                    "kind": "provenance"
                  },
                  {
                    "text": "Which sources are cited?",
                    "kind": "provenance"
                  }
                ]
              }
            ]
          }
        ]
      },
      {
        "id": "cuisine",
        "name": "Cuisine",
        "description": "Culinary uses.",
        "rationale": "Sources.",
        "layers": [
          {
            "id": "dishes",
            "name": "Dishes",
            "description": "Dishes.",
            "findings": [
              {
                "id": "dishes-finding",
                "name": "Dishes",
                "description": "Dishes.",
                "questions": [
                  {
                    "text": "How is tofu used in dishes such as mapo tofu and miso soup?",
                    "kind": "provenance"
                  },
                  {
                    "text": "Which entry fits mapo tofu?",
                    "kind": "action"
                  }
                ]
              }
            ]
          },
          {
            "id": "preservation",
            "name": "Preservation",
            "description": "Preserved tofu.",
            "findings": [
              {
                "id": "preservation-finding",
                "name": "Preservation",
                "description": "Preservation.",
                "questions": [
                  {
                    "text": "How are koya-dofu and fermented tofu made and used?",
                    "kind": "provenance"
                  },
                  {
                    "text": "Is the information accurate?",
                    "kind": "boundary"
                  }
                ]
              }
            ]
          }
        ]
      },
      {
        "id": "context",
        "name": "Context",
        "description": "Nutrition.",
        "rationale": "Attribution.",
        "layers": [
          {
            "id": "nutrition",
            "name": "Nutrition",
            "description": "Nutrition.",
            "findings": [
              {
                "id": "nutrition-finding",
                "name": "Nutrition",
                "description": "Nutrition.",
                "questions": [
                  {
                    "text": "What do nutrition sources say about tofu as a protein source, with claims attributed?",
                    "kind": "provenance"
                  },
                  {
                    "text": "Is the presentation neutral and attributed?",
                    "kind": "boundary"
                  }
                ]
              }
            ]
          },
          {
            "id": "sustainability",
            "name": "Sustainability",
            "description": "Sustainability.",
            "findings": [
              {
                "id": "sustainability-finding",
                "name": "Sustainability",
                "description": "Sustainability.",
                "questions": [
                  {
                    "text": "How do studies compare tofu and meat environmental impacts, with findings attributed?",
                    "kind": "provenance"
                  },
                  {
                    "text": "Is the information current?",
                    "kind": "boundary"
                  }
                ]
              }
            ]
          }
        ]
      }
    ]
  },
  "openQuestions": [
    "Should fermented tofu be a separate entry?",
    "Is the soy cheese classification appropriate?",
    "How should regional tofu types be linked?"
  ],
  "statistics": {
    "bundles": 4,
    "layers": 8,
    "findings": 8,
    "questions": 16
  }
}