The Tofu Hyakuchin (豆腐百珍, Tōfu Hyakuchin) is a Japanese recipe book published in 1782 during the Edo period. The author's name is given as Seikyōdōjin Kahitsujun (醒狂道人 何必醇); 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).
Hiyayakko is a Japanese dish made with chilled tofu and toppings.
Agedashi dōfu is a Japanese hot tofu dish. Soft or Medium-firm silken tofu is cut into cubes, before being lightly dusted with potato starch or cornstarch and then deep fried until golden brown. It is then served in a hot broth made of dashi, mirin, and shō-yu, with finely-chopped negi, grated daikon or katsuobushi sprinkled on top.
Zhajiangmian, literally "fried sauce noodles", commonly translated as "noodles served with fried bean sauce", is a Chinese dish consisting of thick wheat noodles topped with zhajiang sauce. Zhajiang sauce is normally made by simmering stir-fried diced meat or ground pork or beef with salty fermented soybean paste. Zhajiang also means "fried sauce" in Chinese. Even though the sauce itself is made by stir-frying, this homonym does not carry over into the Classical Chinese term.
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, Yuba, 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 composed primarily of a soy protein-lipid complex 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.
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.
Amefurikozō is a type of Japanese yōkai. There is a depiction of this yōkai in Sekien Toriyama's collection of yōkai drawing the Konjaku Gazu Zoku Hyakki, and they can also be seen in the kibyōshi among other publications of the same era.
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.
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.
Sundubu-jjigae is a jjigae in Korean cuisine. The dish is made with freshly curdled soft tofu (dubu) which has not been strained and pressed, vegetables, sometimes mushrooms, onion, optional seafood, optional meat, and gochujang or gochugaru. 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 in English, 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 flavors well.
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.
Nana Shirai, better known under her stage name Nābō Dōfu @ Nana or naaboudoufu@nana is a Japanese former actress and model. She was a member of the idol duo Nananon (ななのん).
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 or xingren tofu, sometimes translated as almond tofu, is a soft, jellied dessert made of apricot kernel milk, agar, and sugar. It is a traditional dessert of Chinese cuisine, and Japanese cuisine. A similar dessert is blancmange.
Mun tahu is Chinese Indonesian dish of soft tofu braised in savoury thick white sauce, mixed with minced chicken and shrimp.
Moritaka Tofu (森高豆腐) is a remix album by Japanese singer/songwriter Chisato Moritaka and DJ tofubeats, released on December 17, 2014 by Warner Music Japan. The album features remixes of Moritaka's hit songs and new tracks composed by tofubeats. To promote the album, the duo hosted the "Don't Stop The Music" First Album "Special Night @ WOMB" show in Shibuya on its release date.
Fish tofu is a fish product that resembles the form and texture of tofu. It is made from fish paste.