This is a list of tofu dishes. Tofu, also called bean curd, is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in many East Asian and Southeast Asian cuisines.[1][2]
Tofu dishes
edit- Agedashi dōfu – Japanese tofu dish
- Bai ye – Chinese and Japanese food made from soybeans
- Bún ốc – Vietnamese soup
- Chanpurū – Japanese dish
- Doenjang jjigae – Korean dish of soybean paste stew
- Douhua – Chinese dessert made with tender tofu
- Doufunao – Chinese dessert made with tender tofu
- Dubu gui – grilled tofu rectangles[3]
- Dubu jjigae – Korean tofu stew[4]
- Dubu kimchi – Korean tofu and stir-fried kimchi dish
- Ganmodoki – Tofu fritter made with vegetables
- Hiyayakko – Japanese tofu dish
- Huai'an Pingqiao tofu – Chinese dish
- Inarizushi – Japanese dish of vinegared rice and seafood
- Kupat tahu – Indonesian dish that is made of rice in the shape of a diamond
- Mapo doufu – Sichuan cuisine dish
- Pidan doufu – Chinese cold dish
- Mun tahu – Indonesian tofu soup dish
- Sapo tahu – Indonesian tofu soup dish
- Stinky tofu – Chinese fermented tofu with a strong odor
- Sundubu jjigae – Korean traditional soft tofu stew
- Taho – Philippine snack food
- Tahu aci
- Tahu campur – Indonesian tofu dish from East Java
- Tahu gejrot – Indonesian fried tofu
- Tahu sumedang – Indonesian fried tofu
- Tahu gimbal
- Tahu goreng – Southeast Asian fried tofu dish
- Tahu petis
- Tofu skin roll – Chinese wrap dish
- Tokwa’t baboy – Filipino dish
- Yong tau foo – Tofu filled with ground meat or fish
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Tokwa’t baboy, with crusted, deep-fried soft tofu atop
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Fried tofu (炸豆腐)
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Sapo tahu with seafood
Condiments
edit- Doufulu – Chinese condiment
- Fermented bean curd – Chinese condiment
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Fermented bean curd is a form of processed, preserved tofu used in East Asian cuisine as a condiment made from soybeans.
See also
editReferences
edit- ^ Du Bois at al. (2008), pp. 13–14
- ^ Knopper, (Jan. 2002), p.16
- ^ 실곤약야채무침과 두부구이 (in Korean). seoul.go.kr. Archived from the original on 2014-03-23. Retrieved 2013-04-12.
- ^ Seoul - Martin Robinson. p. 97.
Bibliography
edit- Du Bois, Christine M.; Tan, Chee-Beng. Mintz, Sidney Wilfred (2008), The World of Soy, University of Illinois Press, ISBN 0-252-03341-8
- Knopper, Melissa. (Jan 2002), The joy of soy, The Rotarian, Vol. 180, No. 1, p. 16, ISSN 0035-838X
External links
editMedia related to Tofu-based food at Wikimedia Commons