Tofu & Soy Products

🇹🇼Taiwan

A-Gei

阿給

Fried tofu pouch stuffed with glass noodles, sealed with fish paste, steamed and served under a sweet chilli sauce.

🇯🇵Japan

Agedashi Tofu

揚げ出し豆腐

Cubes of silken tofu dusted with katakuriko and deep-fried, served in hot dashi broth.

🇮🇩Indonesia

Bacem

Tahu Bacem

Tofu braised in palm sugar, coconut water, and spices, similar to tempe bacem, sweet and savory.

🇹🇼Taiwan

Daxi Dried Tofu

大溪豆乾

A Daxi regional specialty of firm tofu fried and braised in a sweet soy-based sauce, then dried into a chewy, savoury snack, a Taoyuan specialty since the 1920s.

🇮🇩Indonesia

Fried Tempeh

Tempe Goreng

Deep-fried tempeh, Indonesia's fermented soybean cake, crispy and nutty, served with sambal.

🇯🇵Japan

Ganmodoki

がんもどき

Ganmodoki, the deep-fried tofu fritter studded with vegetables, is a named Japanese item eaten in oden and simmered dishes and sold as itself.

🇮🇩Central Java, Indonesia

Half-Fried Tempeh

Tempe Mendoan

Banyumas specialty of thin tempeh slices coated in spiced flour and half-fried, soft and chewy.

🇯🇵Japan

Hiyayakko

冷奴

Chilled silken tofu topped with soy sauce, scallions, ginger, and katsuobushi, a summer side dish.

🇨🇳China

Home-Style Braised Tofu

家常豆腐

Firm tofu slabs pan-fried until skinned, then braised with pork slivers, wood ear, green pepper and bean paste.

🇮🇩Central Java, Indonesia

Kupat tahu

Kupat tahu, compressed rice cake with fried tofu under peanut sauce, is a named Indonesian dish with distinct Solo, Magelang and Singaparna renderings.

🇨🇳Sichuan, China

Mapo Tofu

麻婆豆腐

Soft tofu cubes simmered in a red sauce of fermented broad-bean paste, fermented black beans, minced beef or pork and chilli, finished with ground Sichuan pepper.

🇮🇩West Java, Indonesia

Oncom

A West Javan fermented peanut-press cake, fried and served with sambal.

🇨🇳China

Stinky Tofu

臭豆腐

Tofu fermented in a brine of vegetables, shrimp and milk for days, then deep-fried and served with pickled cabbage and chilli sauce.

🇮🇩West Java, Indonesia

Sumedang Tofu

Tahu Sumedang

Sundanese-style steamed then fried tofu with hollow center, crispy skin and soft interior.

🇵🇭Philippines

Sweet Tofu

Taho

Warm silken tofu with sago pearls and a brown sugar syrup (arnibal), sold by street vendors in the morning.

🇮🇩Indonesia

Tempeh

Indonesian-influenced fermented soybean cake, often fried or cooked in curry; a protein-rich food adopted in Timor-Leste through Indonesian influence; found at local markets and eateries; typically sliced and fried until crispy; a versatile ingredient that absorbs flavours well.

🇨🇳China

Tofu

豆腐

Soy milk set with a coagulant and pressed to varying firmness, from silken custard to dense blocks for frying and smoking.

🇯🇵Okinawa, Japan

Tofuyo

豆腐よう

Tofuyo, Okinawan tofu fermented for months in awamori and red koji until it eats like a blue cheese, is singular and place-bound.

🇲🇲Shan, Myanmar

Warm Shan Tofu

တိုဟူးနွေး

Split-pea flour cooked into a warm, loose custard and ladled over rice noodles with chilli oil, garlic and pickled vegetables.

🇨🇳China

Yong Tau Foo

酿豆腐

A pick-your-own assembly of beancurd, bitter gourd, chilli and okra stuffed with fish paste, served in clear soup, dry with sauce, or in laksa gravy

🇯🇵Japan

Yuba

湯葉

Yuba, the skin lifted from simmering soy milk and eaten fresh or dried, is a named Kyoto and Nikko delicacy with dedicated producers and temple-cuisine standing.