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Tofu (Japanese: 豆腐, Hepburn: Tōfu, Korean: 두부; RR: dubu, Chinese: 豆腐; pinyin: dòufu) is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness: silken, soft, firm, extra (or super) firm. Tofu is translated as bean curd in English. Tofu originated in China and has ...
Tofu has been a staple in East Asian cooking for centuries, and its various forms make it reliable for all kinds of preparations. One to keep in your pantry: extra firm silken tofu, a shelf-stable ...
Tahô (Tagalog:) is a Philippine snack food made of fresh soft/silken tofu, arnibal (sweetener and flavoring), and sago pearl (similar to tapioca pearls). [2] This staple comfort food is a signature sweet and tahô peddlers can be found all over the country.
Douhua (Chinese: 豆花; pinyin: dòuhuā; Pe̍h-ōe-jī: tāu-hoe) is a Chinese sweet or savoury snack made with silken tofu. It is also referred to as doufuhua ( Chinese : 豆腐花 ; pinyin : dòufuhuā ), tofu pudding , [ 1 ] soybean pudding [ 2 ] or, particularly in northern China, tofu brains ( Chinese : 豆腐脑 ; pinyin : dòufunǎo ).
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Agedashi dōfu. Agedashi dōfu (揚げ出し豆腐, "lightly deep-fried tofu") is a Japanese hot tofu dish. Soft or medium-firm silken tofu (kinugoshi) is cut into cubes, before being lightly dusted with potato starch or cornstarch and then deep fried until golden brown.
1. In a large saucepan, bring the dashi and water to a simmer. Add the grated ginger, sliced shiitake, edamame, tofu and water chestnuts and simmer over moderate heat for 5 minutes. Add the spinach, soy sauce, mirin and lemon juice and stir just until the spinach is wilted. Serve in bowls with the scallion and bonito.
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