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List of tofu dishes

From Wikipedia, the free encyclopedia

Mapo doufu

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

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Japanese Agedashi dōfu
Korean sundubu jjigae
Stinky tofu is a form of fermented tofu that has a strong odor.
  • 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

Condiments

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See also

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References

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  1. ^ Du Bois at al. (2008), pp. 13–14
  2. ^ Knopper, (Jan. 2002), p.16
  3. ^ 실곤약야채무침과 두부구이 (in Korean). seoul.go.kr. Archived from the original on 2014-03-23. Retrieved 2013-04-12.
  4. ^ Seoul - Martin Robinson. p. 97.

Bibliography

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  • 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
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