doufuhua (Chinese: 豆腐花; pinyin: dòufuhuā), tofu pudding, soybean pudding or, particularly in northern China, tofu brains (Chinese: 豆腐脑; pinyin: dòufunǎo)...
16 KB (1,407 words) - 09:21, 15 June 2024
There Is a Secret in My Soup (redirect from 人頭豆腐湯)
There Is a Secret In my Soup (Chinese: 人頭豆腐湯; Jyutping: jan4 tau4 dau6 fu6 tong1) is a 2001 Hong Kong horror film directed by Yeung Chi Kin and based on...
2 KB (158 words) - 18:32, 24 February 2024
Tofu Hyakuchin (redirect from 豆腐百珍)
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...
1 KB (98 words) - 14:45, 11 December 2023
"Tofu-dreg project" (Chinese: 豆腐渣工程) is a phrase used in the Chinese-speaking world to describe a poorly constructed building, sometimes called just "Tofu...
14 KB (1,464 words) - 11:30, 12 July 2024
Naaboudoufu@nana (redirect from なあ坊豆腐@那奈)
better known under her stage name Nābō Dōfu @ Nana or naaboudoufu@nana (なあ坊豆腐@那奈, Nābōdōfu atto Nana, "@" is pronounced as "at") is a Japanese former actress...
6 KB (362 words) - 22:40, 26 September 2023
Sundubu-jjigae (redirect from 純豆腐찌개)
the dish is a combination of sundubu and jjigae. The term sundubu (순두부, 순豆腐) means extra soft tofu, with dubu (두부) meaning tofu. The word -jjigae (찌개)...
14 KB (1,285 words) - 23:37, 28 May 2024
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...
2 KB (190 words) - 06:33, 27 April 2024
Fish tofu (Chinese: 鱼豆腐; pinyin: yú dòufu) is a fish product that resembles the form and texture of tofu. It is made from fish paste (also known as surimi)...
1 KB (123 words) - 01:56, 18 March 2024
seen in other East Asian dishes, such as Chinese yúdòufu (魚豆腐) and Japanese gomadōfu (胡麻豆腐). Apricot kernel milk is often confused with almond milk, as...
5 KB (405 words) - 18:47, 15 April 2024