Ad
related to: tofu constituent crossword clue
Search results
Results From The WOW.Com Content Network
Mao tofu (Chinese: 毛豆腐; pinyin: máo dòufu) or hairy tofu is a Chinese form of fermented tofu. The dish has been consumed in China for hundreds of years. The dish has been consumed in China for hundreds of years.
Mapo tofu (Chinese: 麻婆豆腐; pinyin: mápó dòufu) is a popular Chinese dish from Sichuan province. [1] It consists of tofu set in a spicy sauce, typically a thin, oily, and bright red suspension, based on douban (fermented broad bean and chili paste), and douchi (fermented black beans), along with minced meat, traditionally beef . [ 2 ]
Tofu making was first recorded during the Chinese Han dynasty about 2000 years ago. [1] Chinese legend ascribes its invention to Prince Liu An (179–122 BC) of Anhui province. Tofu and its production technique were introduced to Japan [15] [16] [17] during the Nara period (710–794) but there are no clear records, tofu first appeared on ...
Douhua (Chinese: 豆花, 'tofu flower'), also referred as doufuhua (Chinese: 豆腐花), Sichuan Tofu, "flower" tofu, [1] is a type of food made from soybean milk after filtered, boiled with bittern water, and pressed until firm. It has a tender and solid texture, with a distinct taste of soybeans.
Tofu skin, yuba, beancurd skin, beancurd sheet, or beancurd robes is a food item 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.
It is also referred to as doufuhua (Chinese: 豆腐花; pinyin: dòufuhuā), tofu pudding, [1] soybean pudding [2] or, particularly in northern China, ...
This is a list of tofu dishes. Tofu , also called bean curd, is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in many East Asian and Southeast Asian cuisines .
Agedashi dōfu. Agedashi dōfu (揚げ出し豆腐, "lightly deep-fried tofu") is a Japanese hot tofu dish. Soft or medium-firm silken tofu (kinugoshi) is cut into cubes, before being lightly dusted with potato starch or cornstarch and then deep fried until golden brown.