Tofu & Soy Products
Warm Shan Tofu
တိုဟူးနွေး
Shan, Myanmar
Split-pea flour cooked into a warm, loose custard and ladled over rice noodles with chilli oil, garlic and pickled vegetables.
Original eatfuls sticker artwork
What it is
A closer look at Warm Shan Tofu.
Split-pea flour cooked into a warm, loose custard and ladled over rice noodles with chilli oil, garlic and pickled vegetables.
What to look for
Know it when you find it.
Not soy — Shan tofu is made from chickpea or yellow pea. Warm and spoonable in the morning; set and sliced for salads by afternoon.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Warm Shan Tofu.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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.
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.
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.
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.
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.
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.
Japan
Hiyayakko
冷奴
Chilled silken tofu topped with soy sauce, scallions, ginger, and katsuobushi, a summer side dish.