Tofu can be soft, firm, or extra firm; marinated, fried, boiled, roasted, fermented, smoked; in soups, stews, sauces;....It can be bland but takes the flavor of the other ingredients. Chinese made tofu over 2000 years ago for its great source of protein.
豆腐 Chinese ပဲပြား Burmese đậu phụ Vietnamese เต้าหู้ Thai 두부 Korean
豆腐 Chinese ပဲပြား Burmese đậu phụ Vietnamese เต้าหู้ Thai 두부 Korean
/dòufu/ /pèpya/ /taohu/ /dobu/
豆腐 Japanese tahu Malay tokwa Filipino டோஃபு Tamil តៅហ៊ូ Khmer
/tō-fu/ /tōḥpu/ /tauhu/
Here are two tofu sauces
豆腐调料 (Chinese)
/dòufu tiáoliào/
豆腐ソース (Japanese)
/tōfu sōsu/
Walnut Tofu Sauces for Meats
serves 2
Blend and refrigerate for 30 minutes:
2 Tbs. (30 ml) each: olive oil and soy sauce (or gluten-free amino liquid)
1 Tbs. (15 ml) each: water, organic tofu, and vinegar
1 tsp. (5 ml) each: organic honey and ketchup
1 1/2 cups (3oo g) organic chopped walnuts
Wine and Garlic Tofu Sauce
serves 2
Blend together:
1 Tbs. (15 g) organic tofu
1 Tbs. (15 ml) each: olive oil and organic lemon juice
4 Tbs. (60 ml) red wine
1 garlic clove