Types of Tofu Dishes
Types Of Tofu Dishes is a structured food & drink dataset with 15 entries. Its fields include Dish, Origin, Tofu Type Used. Community voting appears as a separate signal beside eligible rows and does not replace the source values.
Every row is shown below and is also available as CSV, JSON, or Excel.
Dataset details
- Table scope
- All 15 rows
- Fields
- 5 columns
- Source
- Community curated
- Data updated
- Mar 7, 2026
Included fields: Dish, Origin, Tofu Type Used, Preparation, Known For.
The table contains every record in this dataset; the same records are available in each download format.
Preview observations
- Origin groups
- 12 distinct values
- Across 15 preview rows
- Tofu Type Used groups
- 9 distinct values
- Across 15 preview rows
Useful for
- Comparing Dish, Origin, and Tofu Type Used across food & drink entries
- Building reference tables, charts, or analyses from 15 downloadable records
Dish↕ | Origin↕ | Tofu Type Used↕ | Preparation↕ | Known For↕ |
|---|---|---|---|---|
Mapo Tofu (麻婆豆腐) | Sichuan, China | Soft/medium tofu | Braised in chili bean paste with minced pork | Numbing Sichuan peppercorn heat (má là), invented by a pockmarked grandmother (Ma Po), comfort food across all of Asia |
Agedashi Tofu (揚げ出し豆腐) | Japan | Firm tofu | Dusted in starch, deep-fried, served in dashi broth | Crispy outside, silky inside, served in warm tsuyu broth with grated daikon and ginger, izakaya starter staple |
Sundubu-jjigae (순두부찌개) | Korea | Extra-soft uncurdled tofu (sundubu) | Spicy stew with kimchi, seafood, egg | Bubbling hot stone pot, crack a raw egg into it at the table, ultimate Korean comfort food on cold days, served with rice |
Hiyayakko (冷奴) | Japan | Silken tofu | Chilled, topped with ginger, scallions, bonito | The simplest tofu dish — cold block with minimal toppings, summer staple, lets tofu quality speak for itself, pairs with cold beer |
Stinky Tofu (臭豆腐) | China / Taiwan | Firm tofu (fermented) | Deep-fried or steamed after fermentation | Smell can clear a city block, taste is addictively savory, Taiwanese night market icon, brine fermented for days or weeks |
Dubu-jorim (두부조림) | Korea | Firm tofu | Pan-fried then braised in spicy soy sauce | Budget-friendly banchan (side dish), caramelized soy-chili glaze, every Korean home cook's repertoire, golden crispy edges |
Yudofu (湯豆腐) | Kyoto, Japan | Silken tofu | Simmered in kombu dashi hot pot | Zen Buddhist temple cuisine, Kyoto's specialty, minimalist elegance — just tofu in kelp broth, best in winter at Nanzen-ji temple |
Tofu Banh Mi | Vietnam | Firm tofu (pressed) | Marinated and grilled or fried, stuffed in baguette | Vietnamese-French fusion sandwich, pickled daikon and carrots, sriracha mayo, crunchy baguette, popular vegan street food |
Tofu Pad Thai | Thailand | Extra-firm tofu | Stir-fried with rice noodles, tamarind sauce | Thailand's national noodle dish made vegetarian, tofu cubes soak up tamarind-palm sugar sauce, crushed peanuts on top |
Tahu Goreng | Indonesia / Malaysia | Firm tofu | Deep-fried, served with peanut sauce | Southeast Asian street food staple, crispy golden cubes drenched in sweet-spicy peanut sauce, bean sprouts and cucumber on the side |
Douhua (豆花) | China | Tofu pudding (extra silken) | Served sweet with syrup or savory with soy/chili | Silky smooth dessert or breakfast, sweet in south China / savory in north, ginger syrup version in Hong Kong, Taiwan's shaved ice topping |
Stuffed Tofu (酿豆腐) | Hakka, China / Malaysia | Firm tofu | Hollowed out and stuffed with meat paste, braised or fried | Hakka diaspora comfort food, tofu puffs stuffed with fish paste in Malaysia, Yong Tau Foo hawker stalls, communal dining tradition |
Tofu Scramble | United States / Western vegan cuisine | Extra-firm tofu | Crumbled and pan-fried with turmeric and vegetables | Vegan scrambled egg replacement, turmeric gives yellow color, nutritional yeast for cheesy flavor, brunch menu staple since the 2010s |
Inari Sushi (稲荷寿司) | Japan | Aburaage (fried tofu pouch) | Sweet soy-simmered tofu pouches stuffed with sushi rice | Named after Shinto fox god Inari, sweet and savory flavor, bento box favorite, foxes supposedly love fried tofu |
Palak Tofu | India (modern adaptation) | Firm tofu | Cubed tofu in creamy spinach-spice gravy | Vegan version of palak paneer, North Indian spice blend, protein-rich plant-based curry, increasingly popular in Indian restaurants worldwide |
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Frequently asked questions
How is Types of Tofu Dishes organized?
The table starts in the source data's order. Community voting is enabled as a separate approval signal beside eligible rows; votes do not replace the source values.
How much data is available on this page?
This dataset contains 15 entries, and every row is available in the table and in the downloadable files.
Can I download the complete dataset?
Yes. CSV, JSON, and Excel downloads contain all 15 rows. Before republishing the data, review the source and any usage terms listed on this page; dtbse does not replace the original source's licensing terms.
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