List of tofu dishes
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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.Du Bois at al. (2008), pp. 13–14Knopper, (Jan. 2002), p.16
Tofu dishes
File:Agedashi tofu, fried tofu with broth.jpg Agedashi dōfu]]
File:Korean stew-Sundubu-07.jpg sundubu jjigae]]
File:Doufu puant facon Hangzhou a Pekin.jpg is a form of fermented tofu that has a strong odor.]]
- {{annotated link|Agedashi dōfu}}
- {{annotated link|Bai ye}}
- {{annotated link|Bún ốc}}
- {{annotated link|Chanpurū}}
- {{annotated link|Doenjang jjigae}}
- {{annotated link|Douhua}}
- {{annotated link|Doufunao}}
- Dubu gui – grilled tofu rectangles{{cite web|url=http://tv.seoul.go.kr/seoul2012/vod/view.asp?no=59867&page=5&strCID=0404&page_size=5&mCode=020402|script-title=ko:실곤약야채무침과 두부구이|publisher=seoul.go.kr|access-date=12 April 2013|language=ko|url-status=dead|archive-url=https://web.archive.org/web/20140323022540/http://tv.seoul.go.kr/seoul2012/vod/view.asp?no=59867&page=5&strCID=0404&page_size=5&mCode=020402|archive-date=2014-03-23}}
- Dubu jjigae – Korean tofu stew[https://books.google.com/books?id=mbY4EKG54eUC&pg=PA97 Seoul - Martin Robinson]. p. 97.
- {{annotated link|Dubu kimchi}}
- {{annotated link|Ganmodoki}}
- {{annotated link|Hiyayakko}}
- {{annotated link|Huai'an Pingqiao tofu}}
- {{annotated link|Inarizushi}}
- {{annotated link|Kupat tahu}}
- {{annotated link|Mapo doufu}}
- {{annotated link|Pidan doufu}}
- {{annotated link|Mun tahu}}
- {{annotated link|Sapo tahu}}
- {{annotated link|Stinky tofu}}
- {{annotated link|Sundubu jjigae}}
- {{annotated link|Taho}}
- Tahu aci
- {{annotated link|Tahu campur}}
- {{annotated link|Tahu gejrot}}
- {{annotated link|Tahu sumedang}}
- Tahu gimbal
- {{annotated link|Tahu goreng}}
- Tahu petis
- {{annotated link|Tofu skin roll}}
- {{annotated link|Tokwa’t baboy}}
- {{annotated link|Yong tau foo}}
File:Dofuhua-lamma.jpg|Douhua
File:Kantofu Inarizushi.jpg|Inarizushi
File:Tofuskinroll.jpg|A steamed tofu skin roll
File:Tokwa't Baboy 2.jpg|Tokwa’t baboy, with crusted, deep-fried soft tofu atop
File:Fried Tofu (炸豆腐).jpg|Fried tofu (炸豆腐)
File:Sapo Tahu 2.jpg|Sapo tahu with seafood
=Condiments=
- {{annotated link|Doufulu}}
- {{annotated link|Fermented bean curd}}
File:Pickled tofu sold.jpg|Doufulu, type of fermented and pickled tofu
File:Fermentedchilibeancurd.jpg|Fermented bean curd is a form of processed, preserved tofu used in East Asian cuisine as a condiment made from soybeans.
See also
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References
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Bibliography
- 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