Stinky tofu is a Chinese form of fermented tofu that has a strong odor. It is usually sold at night markets or roadside stands as a snack, or in lunch bars as a side dish, rather than in restaurants. Traditionally the dish is fermented in a brine with vegetables and meat, sometimes for a period of months. Modern factory-produced stinky tofu is marinated in brine for one or two days, to add odor.
Douhua is a Chinese sweet or savoury snack made with very tender tofu. It is also referred to as doufuhua, tofu pudding, soybean pudding or, particularly in northern China, tofu brains.
Tofu skin, beancurd skin, beancurd sheet, or beancurd robes is a food product made from soybeans. During the boiling of soy milk, in an open shallow pan, a film or skin forms on the liquid surface. The films are collected and dried into yellowish sheets known as tofu skin. Since tofu skin is not produced using a coagulant, it is not technically a proper tofu; however, it does have similar texture and flavor to some tofu products.
Yong tau foo is a Hakka Chinese cuisine consisting primarily of tofu filled with ground meat mixture or fish paste. Variation of this food include vegetables and mushrooms stuffed with ground meat or surimi. Yong tau foo is eaten in numerous ways, either dry with a sauce or served as a soup dish.
Liú Ān was a Han dynasty Chinese prince, ruling the Huainan Kingdom, and an advisor to his nephew, Emperor Wu of Han (武帝). He is best known for editing the Huainanzi compendium of Daoist, Confucianist, and Legalist teachings and is credited for inventing tofu. Early texts represent Liu An in three ways: the "author-editor of a respected philosophical symposium", the "bumbling rebel who took his life to avoid arrest", and the successful Daoist adept who transformed into a xian and "rose into the air to escape prosecution for trumped-up charges of treason and flew to eternal life."
Fermented tofu 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 freshly distributed. In overseas Chinese communities living in Southeast Asia, commercially packaged versions are often sold in jars containing blocks 2- to 4-cm square by 1 to 2 cm thick soaked in brine with select flavorings.
Tofu skin roll or Tofu roll is a dim sum dish. It can be found in Hong Kong and among overseas Chinese restaurants. It is usually served in a small plate in twos or threes. In all cases, the outer layer is made of tofu skin.
Premna is a genus of flowering plants in the mint family, Lamiaceae, first described for modern science in 1771. It is widespread through tropical and subtropical regions in Africa, southern Asia, northern Australia, and various islands in the Pacific and Indian Oceans.
- Premna acuminataR.Br. - Australia, New Guinea
- Premna acutataW.W.Sm. - southwestern China
- Premna albaH.J.Lam - Palau
- Premna ambongensisMoldenke - Madagascar
- Premna amplectensWall. ex Schauer - Thailand, Myanmar
- Premna angolensisGürke - tropical Africa
- Premna angustifloraH.J.Lam - Palau
- Premna annulataH.R.Fletcher - Thailand, Laos, Vietnam
- Premna aureolepidotaMoldenke - Madagascar
- Premna balakrishnaniiA.Rajendran & P.Daniel - Tamil Nadu
- Premna balansaeDop - Vietnam
- Premna barbataWall. ex Schauer - Indian Subcontinent, Myanmar
- Premna bengalensisC.B.Clarke - Indian Subcontinent, Myanmar, Vietnam
- Premna bequaertiiMoldenke - Uganda, Rwanda, Zaïre
- Premna bracteataWall. ex C.B.Clarke - Himalayas, Tibet, Yunnan, Nepal, Assam, Bhutan, Myanmar
- Premna cambodianaDop - Cambodia, Vietnam
- Premna cavalerieiH.Lév - China
- Premna chevalieriDop - Thailand, Laos, Vietnam, China
- Premna chrysoclada(Bojer) Gürke - Kenya, Tanzania, Guinea-Bissau
- Premna collinsaeCraib - Thailand
- Premna confinisC.Pei & S.L.Chen ex C.Y.Wu - China
- Premna congolensisMoldenke - Zaïre, Angola, Cabinda
- Premna cordifoliaRoxb. - Thailand, Vietnam, Malaya
- Premna coriaceaC.B.Clarke - Indian Subcontinent, Thailand, Andaman Islands
- Premna corymbosaRottler - India, Sri Lanka, Andaman & Nicobar Islands
- Premna crassaHand.-Mazz. - Vietnam, China
- Premna debianaA.Rajendran & P.Daniel - Arunachal Pradesh
- Premna decaryiMoldenke - Madagascar
- Premna decurrensH.J.Lam - Indonesia
- Premna discolorVerdc. - Kenya
- Premna dubiaCraib - Laos, Thailand, Vietnam
- Premna esculentaRoxb. - Assam, Bangladesh, Myanmar, Thailand
- Premna fohaiensisC.Pei & S.L.Chen ex C.Y.Wu - China (Yunnan)
- Premna fordiiDunn - China
- Premna fulvaCraib - Indochina, Indonesia, China
- Premna garrettiiH.R.Fletcher - Thailand
- Premna glaberrimaWight - southern India
- Premna glandulosaHand.-Mazz. - China (Yunnan)
- Premna gracillimaVerdc. - Kenya, Tanzania
- Premna grandifoliaA.D.J. Meeuse, illegitimate name, = Premna hutchinsonii
- Premna grossaWall. ex Schauer - Myanmar
- Premna guillauminiiMoldenke - New Caledonia
- Premna hainanensisChun & F.C.How - China (Hainan)
- Premna hans-joachimiiVerdc. - Tanzania
- Premna henryana(Hand.-Mazz.) C.Y.Wu - China
- Premna herbaceaRoxb. - Himalayas, Yunnan, Indian Subcontinent, Southeast Asia, Indonesia, New Guinea, northern Australia
- Premna hildebrandtiiGürke - Zaire, Kenya, Tanzania, Mozambique, Zimbabwe
- Premna hispidaBenth. - West Africa
- Premna humbertiiMoldenke - Madagascar
- Premna hutchinsoniiMoldenke - Ivory Coast
- Premna interruptaWall. ex Schauer - southern China, Himalayas, Indochina
- Premna jalpaigurianaT.K.Paul - West Bengal
- Premna khasianaC.B.Clarke - Assam, Thailand
- Premna lepidellaMoldenke - Madagascar
- Premna ligustroidesHemsl - China
- Premna longiacuminataMoldenke - Madagascar
- Premna longifoliaRoxb. - Himalayas
- Premna longipetiolataMoldenke - Madagascar
- Premna lucensA.Chev. - West Africa
- Premna macrophyllaWall. ex Schauer - Assam, Indochina
- Premna madagascariensisMoldenke - Madagascar
- Premna mariannarumSchauer - Mariana Islands
- Premna matadiensisMoldenke - Zaïre, Angola
- Premna maximaT.C.E. Fr. - Kenya
- Premna mekongensisW.W.Sm. - China (Yunnan)
- Premna micranthaSchauer - India, Assam, Bangladesh
- Premna microphyllaTurcz. - Japan, Ryukyu Islands, China
- Premna millefloraC.B.Clarke - Assam
- Premna milneiBaker - Nigeria, Bioko
- Premna minorDomin - Queensland
- Premna mollissimaRoth - Indian Subcontinent, Yunnan, Indochina, Philippines
- Premna mooiensis(H.Pearson) W.Piep - Mozambique, Swaziland, South Africa
- Premna mortehaniiDe Wild - Zaïre
- Premna mundanthuraiensisA.Rajendran & P.Daniel - Tamil Nadu
- Premna neurophyllaChiov. - Ethiopia
- Premna oblongataMiq. - Indonesia, Philippines
- Premna odorataBlanco - - Indian Subcontinent, Yunnan, Southeast Asia, New Guinea, northern Australia; naturalized in Miami-Dade County in Florida
- Premna oliganthaC.Y.Wu - China
- Premna oligotrichaBaker - Ethiopia, Somalia, Kenya, Tanzania
- Premna orangeanaCapuron - Madagascar
- Premna paisehensisC.Pei & S.L.Chen - China (Guangxi)
- Premna pallescensRidl.- Borneo, Indonesia
- Premna parasiticaBlume - Indonesia
- Premna parvilimbaC.Pei - China (Yunnan)
- Premna paucinervis(C.B.Clarke) Gamble - Kerala, Tamil Nadu
- Premna paulobarbataH.J.Lam - Mariana Islands
- Premna perplexansMoldenke - Madagascar
- Premna perrieriMoldenke - Madagascar
- Premna pinguisC.B.Clarke - Assam, Bangladesh, Myanmar, Java
- Premna politaHiern - Angola
- Premna procumbensMoon - India, Bangladesh, Sri Lanka
- Premna protrusaA.C.Sm. & S.Darwin - Fiji
- Premna puberulaPamp. - China
- Premna pubescensBlume - Indonesia, Philippines, Christmas Island
- Premna puerensisY.Y.Qian - China (Yunnan)
- Premna punduanaWall. ex Schauer - Arunachal Pradesh, Assam, Bangladesh
- Premna puniceaC.Y.Wu - China (Yunnan)
- Premna purpurascensThwaites - Sri Lanka
- Premna quadrifoliaSchumach. & Thonn. - West Africa
- Premna rabakensisMoldenke - Cambodia
- Premna regularisH.J.Lam - Philippines, Indonesia, New Guinea
- Premna repensH.R.Fletcher - Thailand
- Premna resinosa(Hochst.) Schauer - East Africa, Arabian Peninsula, India
- Premna richardsiaeMoldenke - Tanzania
- Premna rubroglandulosaC.Y.Wu - China (Yunnan)
- Premna scandensRoxb. - China (Yunnan), Himalayas, Andaman Island, Indochina
- Premna schimperiEngl - East Africa
- Premna schliebeniiWerderm. - Tanzania, Mozambique
- Premna scoriarumW.W.Sm. - Tibet, Yunnan, Myanmar
- Premna senensisKlotzsch - eastern + central Africa
- Premna serrataH.R.Fletcher - Thailand
- Premna serratifoliaL. - widespread in East Africa, the Indian Subcontinent, Southeast Asia, northern Australia, islands of Pacific + Indian Oceans
- Premna siamensisH.R.Fletcher - Thailand
- Premna stenobotrysMerr. - Vietnam
- Premna steppicolaHand.-Mazz. - China
- †Premna sterculiifoliaKing & Gamble - Malaya but extinct
- Premna straminicaulisC.Y.Wu - China (Yunnan)
- Premna subcapitataRehder - China
- Premna sulphurea(Baker) Gürke - Angola
- Premna sunyiensisC.Pei - China (Guangdong)
- Premna szemaoensisPei - China (Yunnan)
- Premna tahitensisJ.Schauer - many islands of the Pacific
- Premna tanganyikensisMoldenke - Tanzania, Mozambique
- Premna tapintzeanaDop - China (Yunnan)
- Premna teniiC.Pei - China (Yunnan)
- Premna thoreliiDop - Laos
- Premna thwaitesiiC.B.Clarke - Sri Lanka
- Premna tomentosaWilld. - Indian Subcontinent, Southeast Asia, Queensland, Solomon Islands
- Premna trichostomaMiq. - Southeast Asia, Indonesia, New Guinea
- Premna urticifoliaRehder - China (Yunnan)
- Premna velutinaGürke - Burundi, Kenya, Tanzania, Mozambique
- Premna venulosaMoldenke - Madagascar
- Premna wightianaSchauer - India, Sri Lanka
- Premna wuiBoufford & B.M.Barthol. - China (Yunnan)
- Premna yunnanensisW.W.Sm - China
Dougan is a firm variety of tofu which is popular in Chinese cuisine. It differs from regular tofu in that it is firm whereas tofu is soft. It is made from soybeans with added calcium sulfate, and sometimes flavored with salt, soy sauce, and spices such as cinnamon, star anise, and licorice.
The Tofu Hyakuchin is a Japanese recipe book published in 1782 during the Edo period. The author's name is given as Seikyōdōjin Kahitsujun ; it is thought his real name was Sodani Gakusen (1738–1797), a seal-engraver from Osaka. It lists 100 recipes for preparing tofu. Due to its immense popularity, two successor volumes were published: Tōfu hyakuchin zokuhen (豆腐百珍続編) and Tōfu hyakuchin yōroku (豆腐百珍余録).
Sundubu-jjigae or soft tofu stew is a jjigae in Korean cuisine. The dish is made with freshly curdled soft tofu, vegetables, sometimes mushrooms, onion, optional seafood, optional meat, and gochujang or gochu garu. The dish is assembled and cooked directly in the serving vessel, which is traditionally made of thick, robust porcelain, but can also be ground out of solid stone. A raw egg can be put in the jjigae just before serving, and the dish is delivered while bubbling vigorously. It is typically eaten with a bowl of cooked white rice and several banchan.
Tofu, also known as bean curd, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be silken, soft, firm, extra firm or super firm. Beyond these broad textural categories, there are many varieties of tofu. It has a subtle flavor, so it can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish and its flavors, and due to its spongy texture it absorbs flavours well. It is a traditional component of East Asian and Southeast Asian cuisines, and has been consumed in China for over 2,000 years. In modern western cooking, it is most often treated as a meat substitute.
Huai'an Pingqiao tofu is a Chinese dish which mixes tofu with seafood, mushrooms and chicken The dish is very smooth like Ningzhi, and the chicken slices are very soft, like yarn. So it wins a high reputation as "Xi Shi tofu".
Tōfu-kozō is a yōkai of Japan that takes on the appearance of a child possessing a tray with tōfu on it. It frequently appears in the kusazōshi, kibyōshi and kaidan books from the Edo period, and from the Bakumatsu to the Meiji period, people have become familiar with them as a character illustrated on toys such as kites, sugoroku, and karuta. They can also be seen in senryū, kyōka, e-hon banzuke, and nishiki-e, etc.
Buddha's delight, often transliterated as Luóhàn zhāi, lo han jai, or lo hon jai, is a vegetarian dish well known in Chinese and Buddhist cuisine. It is sometimes also called Luóhàn cài.
Annin tofu is a soft, jellied dessert made of apricot kernel milk, agar, and sugar. It is a traditional dessert of Beijing cuisine, Cantonese cuisine, and Japanese cuisine. It is similar to blancmange.
Mapo tofu is a popular Chinese dish from Sichuan province. It consists of tofu set in a spicy sauce, typically a thin, oily, and bright red suspension, based on douban and douchi, along with minced meat, traditionally beef. Variations exist with other ingredients such as water chestnuts, onions, other vegetables, or wood ear fungus. One account indicates that the dish existed as early as 1254, in a suburb of Chengdu, the capital city of Sichuan province.
Sapo tahu is a Chinese Indonesian tofu dish traditionally cooked and served in claypot. Sapo tahu may be served as a vegetarian dish, or with chicken, seafood, minced beef or pork. It is a popular tofu dish in Indonesia, with several Chinese restaurants competing to serve the best-tasting sapo tahu in Jakarta.
Mun tahu is Chinese Indonesian dish of soft tofu braised in savoury thick white sauce, mixed with minced chicken and shrimp.
Changsha stinky tofu or stinky dry food, known in Chinese as Changsha chou doufu, also translated as Changsha-style stinky tofu, is a traditional snack in Changsha, Hunan, which belongs to Hunan cuisine. It is one of the renowned stinky tofu in Southern China.
