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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
Northern Chinese often refer to douhua as tofu brains. Each region may differ in seasonings. Inland cities add chopped meat, pickles or zha cai, and mushrooms, while coastal cities add seaweed and small shrimp. Tofu brains can be found at breakfast stands along the streets in the morning, usually with eggs or youtiao (fried dough sticks). Other ...
There are many kinds of soybean products, including tofu skin, smoked tofu, dried tofu, and fried tofu. Stinky tofu is fermented tofu. Like blue cheese or durian, it has a very distinct, potent and strong smell, and is an acquired taste. Hard stinky tofu is often deep-fried and paired with soy sauce or salty spice.
In Malay language and Indonesian; tauhu or tahu refers to 'tofu' and goreng indicates 'fried'. Tofu originated from China and brought to Southeast Asia by Chinese immigrants to the region. Its first arrival in Indonesia is estimated through the Khubilai Khan's army in Kediri in 1292. [2]
This page was last edited on 2 July 2020, at 15:47 (UTC).; Text is available under the
Chow mein (/ ˈ tʃ aʊ ˈ m eɪ n / and / ˈ tʃ aʊ ˈ m iː n /, simplified Chinese: 炒面; traditional Chinese: 炒麵; Pinyin: chǎomiàn) is a dish of Chinese stir-fried noodles with vegetables and sometimes meat or tofu.
Larger fried balls of gluten, called miànjīnqiú (麵筋球) or miànjīnpào (麵筋泡), which may be up to 13 cm (5 in) in diameter, are sometimes seen in Asian supermarkets, often stuffed with meat or tofu mixtures and served as a dish called "gluten meatballs" (麵筋肉丸, Miànjīn roùwán) or "gluten stuffed with meat" (麵筋塞肉 ...
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 ...