Search results
Results from the WOW.Com Content Network
Egg tofu (Japanese: 玉子豆腐, 卵豆腐, tamagodōfu) (Chinese: 蛋豆腐, dàndòufu; often called 日本豆腐, Rìbĕn dòufu, lit. "Japan bean curd") is the main type of savory flavored tofu. Whole beaten eggs are combined with dashi, poured into molds, and cooked in a steamer (cf. chawanmushi). This tofu has a pale golden color that ...
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). [3]
Almond tofu (Chinese and Japanese: 杏仁豆腐; pinyin: xìngrén dòufǔ; Cantonese Jyutping: hang6 jan4 dau6 fu6; rōmaji: an'nindōfu) is a soft, jellied dessert made of apricot kernel milk, agar, and sugar popular throughout East Asia.
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 – Okinawan stir fry dish
It is called dòuzhā or dòufuzhā in Chinese, okara in Japanese, and biji or kongbiji in Korean. Okara is the oldest of three basic types of soy fiber. The other two are soy bran (finely ground soybean hulls) and soy cotyledon/isolate fiber (the fiber that remains after making isolated soy protein, also called "soy protein isolate").
Abura-age – Deep-fried tofu slices; Cheonggukjang – Korean fermented soybeans; Doenjang – Fermented soybean paste [1]; Doubanjiang – Chinese spicy bean paste; Douchi – Fermented and salted black soybean
Start with a soup base, which includes mushroom, tomato, Japanese miso, herbs, Thai tom yum, Szechuan spicy, Korean seafood, or a gluten-free option. ... bean curd stick, soft tofu, or fried tofu.
Fermented tofu (also called fermented bean curd, white bean-curd cheese, tofu cheese, soy cheese, preserved tofu or sufu) is a Chinese condiment consisting of a form of processed, preserved tofu used in East Asian cuisine. The ingredients typically are soybeans, salt, rice wine and sesame oil or vinegar. In mainland China the product is often ...