Tofu & Soy Products
Tofuyo
豆腐よう
Okinawa, Japan
Tofuyo, Okinawan tofu fermented for months in awamori and red koji until it eats like a blue cheese, is singular and place-bound.
Original eatfuls sticker artwork
What it is
A closer look at Tofuyo.
Tofuyo, Okinawan tofu fermented for months in awamori and red koji until it eats like a blue cheese, is singular and place-bound.
What to look for
Know it when you find it.
Look for Tofuyo at a local market or specialist producer; check the cut, aroma, firmness, and regional rind.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Tofuyo.
Okinawa, Japan
Region-specific tradition
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.