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Search references for FISH TOFU. Phrases containing FISH TOFU
See searches and references containing FISH TOFU!FISH TOFU
Food item made from fish
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)
Fish_tofu
Soy-based food used as a protein source
Tofu (Japanese: 豆腐, Hepburn: Tōfu; Chinese: 豆腐; pinyin: dòufu; Korean: 두부; RR: dubu) or bean curd is a food prepared by pressing the curds of coagulated
Tofu
Fried minced or ground seafood
fishcakes with fish, fatty pork and eggs. Fish tofu is made of ground fish, and molded into chunks resembling tofu. In West Bengal, several local fish species
Fishcake
Food that consists of small pieces of dough
wheat or other flours, or potatoes, and it may be filled with meat, fish, tofu, cheese, vegetables, or a combination. Dumplings may be prepared using
Dumpling
Chinese wrap dish
cases, the outer layer is made of tofu skin. There are a number of cooking styles. Fillings include pork, vegetables, fish, and beef. The fried version is
Tofu_skin_roll
Japanese hot pot dish
protein sources such as chicken (quartered, skin left on), fish (fried and made into balls), tofu, or sometimes beef, and vegetables (daikon, bok choy, etc
Chankonabe
Sichuan cuisine dish
Mapo tofu (Chinese: 麻婆豆腐; pinyin: mápó dòufu) is a popular Chinese dish from Sichuan province. It consists of tofu set in a spicy sauce, typically a thin
Mapo_tofu
Tofu is a component in many East Asian and Southeast Asian cuisines. Also called bean curd, tofu is made by coagulating soy milk and then pressing the
List_of_tofu_dishes
Tofu filled with ground meat or fish
hu or yong tofu; ก๋วยเตี๋ยวแคะ in Thailand) is a Hakka Chinese dish consisting primarily of tofu filled with ground meat mixture or fish paste. Variations
Yong_tau_foo
Chickpea-based food item
Burmese tofu (Burmese: တိုဖူး, pronounced [tòpʰú]; or Burmese: တိုဟူး, pronounced [tòhú]) is a food of Shan origin and of Chinese from Yunnan Province
Burmese_tofu
Type of Chinese dish
other inkfish Sea cucumber Tofu, tofu skin, fu zhu, Japanese-style fish tofu, frozen tofu or fried tofu Egg dumplings (蛋餃) Fish cakes Mantis shrimp Quail
Hot_pot
Chinese and Japanese food made from soybeans
Tofu skin, yuba, fupi, beancurd skin, beancurd sheet, or beancurd robes is a food item made from soybeans. During the boiling of soy milk, typically heated
Tofu_skin
Meat paste, usually made from fish
Surimi (Japanese: 擂り身 / すり身; 'ground meat') is a paste made from fish or other meat. It can also be any of a number of East Asian foods that use that paste
Surimi
Chinese condiment
Fermented tofu (also called fermented bean curd, white bean-curd cheese, tofu cheese, soy cheese, preserved tofu or sufu) is a Chinese condiment consisting
Fermented_bean_curd
Chinese fermented tofu with a strong odor
Stinky tofu (Chinese: 臭豆腐; pinyin: chòu dòufu) is a traditional Chinese delicacy made from fermented tofu, renowned for its distinctive and pungent aroma
Stinky_tofu
Chinese fermented tofu
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
Mao_tofu
Chinese dessert made with tender tofu
savoury snack made with silken tofu. It is also referred to as doufuhua or tau foo fah, doufunao in northern China, tofu pudding, and soybean pudding.
Douhua
Swedish fermented Baltic Sea herring
fermented condiment used in Asian and Chinese cuisines Stinky tofu – Chinese fermented tofu with a strong odor Tyrolean grey cheese – a strongly flavoured
Surströmming
Filipino dish that consists of pork scraps
experimented with ingredients other than pork such as chicken, squid, tuna, and tofu. Sisig has also been adapted into different dishes, making it into salad
Sisig
Island in the Yellow Sea, South Korea
Market is a food market selling grain, vegetables, fruits, seafood, meat, fish, tofu, and ginseng. Goryeogung is a palace site of Goryeo from 1232 to 1270
Ganghwa_Island
Noodle dish
چالوڠ), also spelled mi calong, is a noodle dish eaten with fish soup, fish balls, and tofu puffs. This original Beserah traditional dish was introduced
Mee_calong
Sundanese dish from Indonesia
goréng, 'fried bakso [and] tofu') is a Sundanese dish from Indonesia, and popular in Southeast Asia, consisting of fried fish dumplings, usually served
Batagor
Japanese soup flavored with miso
simmering dashi, particularly mushrooms, daikon, carrots, potatoes, tofu, and fish. There is a common myth that when miso paste is heated, the microorganisms
Miso_soup
Deep-fried tofu slices
stuffed tofu pouch in soup With katsuobushi flakes Atsu-age, a thicker variant Tofu skin Tempura – Japanese dish of battered, deep-fried fish or vegetables
Abura-age
Japanese tofu dish
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
Agedashi_dōfu
Method of cooking food under hot fat
goreng (banana fritter), bakwan jagung (corn) and tahu goreng (tofu). Deep-fried fish, tofu, and chả giò are commonly eaten in Vietnamese cuisine. Deep frying
Deep_frying
Raising fish commercially in enclosures
Fish farming or pisciculture involves commercial breeding of fish, most often for food, in fish tanks or artificial enclosures such as fish ponds. It
Fish_farming
American restaurant chain
some vegan options, such as tofu, banzai veggies and brown rice, and also provides a kids' meal menu. They serve wahoo fish in their tacos, as well as
Wahoo's_Fish_Taco
Traditional dish from the Shan State, Myanmar
Tofu Nway (Burmese: တိုဖူးနွေး; Shan: တူဝ်းဖူယုင်; literally "warm tofu") is a traditional dish from the Shan State of Myanmar. Unlike standard tofu which
Tofu_Nway
Category of Korean stews
ingredients, such as saengseon jjigae (생선찌개; lit. 'fish jjigae') made from fish or dubu jjigae (두부찌개; lit. 'tofu jjigae'). They are also sometimes named according
Jjigae
East Asian jellied dessert made from almonds
throughout East Asia. The name "tofu" here refers to "tofu-like solid"; soy beans, which are the main ingredient of tofu, are not used, nor coagulated as
Almond_tofu
deep-fried. Tahu sumedang is a Sundanese deep fried tofu from Sumedang, West Java. Hamburger Dace fish balls Deep-fried marinated pigeon Yau Zaa Gwai – Deep-fried
List_of_deep_fried_foods
fried tofu dish Teriyaki – Japanese marinade Yong Tau Foo – Tofu filled with ground meat or fishPages displaying short descriptions of redirect targets Zunda –
List_of_soy-based_foods
Japanese hot pot dish
called miso dengaku [ja] or simply dengaku; konjac (こんにゃく, konnyaku) or tofu was boiled and eaten with miso. Later, instead of using miso, ingredients
Oden
Spherical food item made from fish
in Hong Kong In Indonesia, fish balls are called bakso ikan (fish bakso) and often served with tofu, vegetables, and fish otak-otak in clear broth soup
Fish_ball
Noodle dish from Sabah, Malaysia
Mee tauhu (lit. 'Tofu noodle') is a noodle dish commonly associated with Tawau, a major town located in the southeastern part of Sabah, Malaysia. The dish
Mee_tauhu
Korean traditional soft tofu stew
jjigae in Korean cuisine. The dish is made with freshly curdled extra soft tofu (sundubu) which has not been strained and pressed, vegetables, sometimes
Sundubu-jjigae
Food portal Society portal Lists portal Broth Chowder Consommé List of fish soups Fruit soup List of Azerbaijani soups and stews List of cheese soups
List_of_soups
Fermented and salted black soybeans
Mawangdui was sealed. Douchi is used as an ingredient for mapo tofu. It is also used to flavor fish or stir-fried vegetables (particularly bitter melon and leaf
Douchi
Cambodian steamed fish curry
also serve less traditional versions of amok with chicken, tofu, or beef instead of fish. Other deviations include the use of a store-bought herb paste
Fish_amok
Species of flowering plant
Houttuynia cordata, also known as fish mint, fish leaf, rainbow plant, chameleon plant, heart leaf, fish wort, or Chinese lizard tail, is one of two species
Houttuynia_cordata
Okinawan stir fry dish
of Okinawan cuisine. It generally consists of tofu combined with some kind of vegetable, meat, or fish. Luncheon meat (such as American Spam or Danish
Chanpurū
Japanese fishcake
east part of Tottori and part of Nagasaki, tofu chikuwa is produced that adds tofu to surimi. Often, firm tofu is the preferred selection. In Yawatahama
Chikuwa
pumpkin Strawberry Sweet potato Tofu Tomato Fish and seafood Clam Cod Crab Fish head Fish stews Fried fish Herring Raw fish Salmon Shrimp Sushi and sashimi
List_of_Philippine_dishes
Japanese hot pot dish
chicken (tori-suki), fish (uo-suki or oki-suki), udon noodles (udon-suki), negi, shiitake mushrooms, shirataki and slightly grilled tofu. In both styles,
Sukiyaki
Indonesian vegetable fritters
perkedel jagung (peeled maize perkedel), perkedel tahu (tofu perkedel), and perkedel ikan (minced fish perkedel). The dish is called begedil in Javanese as
Perkedel
Spicy seafood sauce from Hong Kong
flavour of fish, meats, vegetables, and otherwise bland foods such as tofu or noodles. Chili oil Dim sum List of Chinese sauces List of fish sauces List
XO_sauce
American food researcher and author (born 1941)
the century there were two tofu suppliers in the United States. Today there are more than 200 tofu manufacturers...and tofu can be found in nearly every
William_Shurtleff
Mild Thai curry
created their own versions of this dish, such as using tofu and substituting any shrimp paste or fish sauce used. The Muslim roots of the dish are evident
Massaman_curry
Method to form a crust of herbs and spices
preparation can be applied to other types of fish as well as proteins such as steak, chicken cutlets, or tofu. Browning (cooking) Herbst, S.T.; Herbst, R
Blackening_(cooking)
Japanese tofu dish
Hiyayakko (冷奴; "cold tofu") is a Japanese dish made with chilled tofu and toppings. The choice of toppings on the tofu vary among households and restaurants
Hiyayakko
Japanese-American writer and artist (born 1950)
husband, William Shurtleff) of the soy-based cookbook series The Book of Tofu (1975), The Book of Miso (1976), and The Book of Tempeh (1979), that had
Akiko_Aoyagi
Southeast Asian fruit and vegetable dish
Malang, the dish is made using a mixture of noodles, water spinach, menjes, tofu, and meatballs, sprinkled with seasoning made from peanuts, chilies, and
Rojak
Indonesian tofu soup dish
tahu (Chinese: 砂鍋豆腐; pinyin: shāguō dòufu; lit. 'claypot tofu') is a Chinese Indonesian tofu dish traditionally cooked and served in claypot. Sapo tahu
Sapo_tahu
Thai dish
Common additives are fish sauce, sugar, chopped makrut lime leaves, Thai eggplant, bamboo shoots, and Thai basil (bai horapha). Tofu, meat analogues or
Red_curry
Species of fish
balls) or on top of tofu. The raw viscera of skipjack tuna is salted and fermented to make shutō, a type of shiokara. The fish's fat content changes during
Skipjack_tuna
Japanese supernatural being
In Japanese folklore, tōfu-kozō (Japanese: 豆腐小僧, literally "tofu boy") is a yōkai that looks like a child holding a tray of tōfu. It frequently appears
Tōfu-kozō
Hawaiian raw fish dish
into poke as well. Imitation crab (kanikama) is also common, along with tofu a common vegetarian option. The traditional relish is ʻinamona, alaea salt
Poke_(dish)
Stir-fried noodle dish from Thailand
noodles, which are stir fried with eggs and chopped firm tofu, flavored with tamarind juice, fish sauce, dried shrimp, garlic, shallots, and sometimes red
Pad_thai
pumpkin Strawberry Sweet potato Tofu Tomato Fish and seafood Clam Cod Crab Fish head Fish stews Fried fish Herring Raw fish Salmon Shrimp Sushi and sashimi
List_of_Indonesian_dishes
Cape in Su'ao, Yilan County, Taiwan
name, because the rock on the area resembles tofu. The cape provides a natural shelter for the sea fish nearby. There is a hiking trail along the coastal
Tofu_Cape
Dish in Hawaiian cuisine
at Da Kitchen in Maui. Protein variations may include bacon, ham, Spam, tofu, kalua pork, Portuguese sausage, teriyaki beef, teriyaki chicken, mahi-mahi
Loco_moco
Soups with noodles in broth
curry soup. Topped with prawns or chicken, cockles, bean sprouts, tofu puffs and sliced fish cakes. Boiled egg may be added. Served with a dollop of sambal
Noodle_soup
Japanese marinade
type of fast food meal originated in the Seattle area of the United States. Fish – yellowtail, marlin, skipjack tuna, salmon, trout, and mackerel – are mainly
Teriyaki
Category of Korean simmered dish
of dishes in Korean cuisine, made by simmering vegetables, meat, fish, seafood, or tofu in seasoned broth until the liquid is absorbed into the ingredients
Jorim
Thai-Chinese noodle dish
stir-fried wide rice noodles; a meat such as chicken, beef, pork, or seafood, or tofu; garlic, and gai lan (Thai: คะน้า; RTGS: khana). The dish is covered in a
Rat_na
Hong Kong Street Food
fish paste is stuffed into the emptied vegetables. The fish paste is sometimes stuffed into tofu. They are fried on iron griddles and are usually served
Three_Fried_Stuffed_Treasures
Japanese hotpot dish
ingredients which are fast to cook such as tofu, green onions, mizuna and Chinese cabbage leaves. Once the meat/fish and vegetables have been eaten, the soup
Shabu-shabu
Type of container
Shoyu-tai, also known as soy sauce fishes, are small fish-shaped containers for liquid condiments such as soy sauce. They were first produced in Japan
Soy_sauce_fish
Japanese cooking technique
meat or fish are marinated, dredged with a starch, and deep fried in oil. The usual meat is chicken, but may also be other meats, fish, or tofu. Karaage
Karaage
Japanese cuisine
additional ingredients such as shirataki (konjac cut into noodle-like strips) and tofu began to appear. This version of gyūnabe (known today as sukiyaki – originally
Gyūdon
Cuisine of the people of Chinese Indonesians
fu (釀豆腐), a tofu dish that consisting primarily of tofu filled with ground meat mixture or fish paste. Yusheng or yee sang (魚生), fresh fish salad with
Chinese_Indonesian_cuisine
Egg masses of fish and seafood
delicacy. Crab roe are often used as topping in dishes such as "crab roe tofu" (蟹粉豆腐). Nanxiang Steamed Bun Restaurant serves "crab roe xiaolongbao" as
Roe
Byproduct of soy milk and tofu production
Okara, soy pulp, or tofu dregs is a pulp consisting of insoluble parts of the soybean that remain after pureed soybeans are filtered in the production
Okara_(food)
Spicy soybean paste used in Korean cuisine
mixed together with ssamjang Tofu ssamjang (두부 쌈장): crushed tofu is added Flying fish roe ssamjang (날치알 쌈장): flying fish roe is added Namul ssamjang (나물
Ssamjang
Chinese soup with sour and spicy ingredients
button mushrooms, shiitake mushrooms, or straw mushrooms and small slices of tofu skin. It is thicker than the Chinese cuisine versions due to the addition
Hot_and_sour_soup
rice topped with a variety of raw fish and vegetables/garnishes (also refers to barazushi) Inari-zushi (稲荷寿司, fried tofu pouch) is a type of sushi served
List of sushi and sashimi ingredients
List_of_sushi_and_sashimi_ingredients
Chinese spicy bean paste
has been called "the soul of Sichuan cuisine." Sichuan dishes such as mapo tofu, huoguo (Sichuan hotpot), yuxiang flavoring, and shuizhu all use doubanjiang
Doubanjiang
Tomato sauce from Francophone Indian Ocean
with a variety of ingredients, including fish, prawns or other seafood, meat, chicken, eggs, sausage, tofu or vegetables. It is used in main dishes,
Rougaille
Chinese street food
numerous types of dried and frozen tofu nian gao rice cakes beef balls fish balls chicken balls sweet potato tripe fish roe lucky bag Chinese health writers
Malatang
Restaurant in New York City, U.S.
New York City. The menu includes salt-and-pepper tofu with chili aioli, sweet-and-sour crispy fish, and "Typhoon Shelter-style" chicken. Orlow, Emma
Tolo_(restaurant)
Savoury or sweet dish, filled and rolled into a spiral shape
wrapped in omelette. In Central Java, rolade tahu daun singkong made from tofu and cassava leaves. Involtini. In Italian cuisine, roulades are known as
Roulade
Dried, fermented, and smoked skipjack tuna
furikake rice topping (called "okaka furikake"). As a seasoning for cold tofu (hiyayakko, 冷奴) along with grated ginger and Welsh onion (a type of spring
Katsuobushi
Fried tofu packet braised in sweet soy sauce stuffed with sushi rice (no fillings) Oshizushi (押し寿司): A pressed sushi using cured or cooked fish, most
List_of_Japanese_dishes
South Korean reality television series
ingredient: tofu. Each dish had to be created in just 30 minutes using tofu taken from a large stack. The judges used three criteria: ensuring that tofu was a
Culinary_Class_Wars
Indonesian salad dish
blanched or steamed vegetables and hard-boiled eggs, boiled potato, fried tofu and tempeh, and sliced lontong (compressed cylinder rice cake wrapped in
Gado-gado
Daegujeon (대구전; 大口煎): made with Pacific cod. Dubujeon (두부전): made with tofu. Gochujeon (고추전): made with chili peppers. Guljeon (굴전): made with oyster
List_of_Korean_dishes
Beverage made from soybeans
protein. Its original form is an intermediate product of the manufacture of tofu. Originating in China, it became a common beverage in Europe and North America
Soy_milk
Vegetarian dish in Buddhist cuisine
using only the most flavor-packed vegetarian ingredients, such as pickled tofu or sweet bean curds, it is known as tián suān zhāi (simplified Chinese: 甜酸斋;
Buddha's_delight
Japanese dish with vinegared rice
chakin-zushi), instead of fried tofu. It should not be confused with inari maki, a sushi roll filled with seasoned fried tofu. Cone sushi is a variant of
Sushi
it, and lastly shallow frying in oil in a wok. Portobello mushroom steak Tofu steak Steak sauce is a dark brown sauce commonly served as a condiment for
List_of_steak_dishes
Taiwanese dish
from Tamsui District of New Taipei City and consists of a piece of fried tofu, stuffed with cooked cellophane noodles, and sealed with surimi, which is
Ageh_(food)
Cantonese dim sum dish
few slivers of chan pei or dried orange peel used as seasoning. A layer of tofu skin, or sometimes peas, are used to raise the meatballs from the bottom
Steamed_meatball
fry Salads Arab Thai Soy-based Squash and pumpkin Strawberry Sweet potato Tofu Tomato List of meat dishes List of bacon dishes List of beef dishes List
Lists_of_prepared_foods
Noodles made from rice
(resulting in rolls about the size of Italian penne), pork intestines, "blood tofu", and boiled egg. Kuai tiao khua kai Kuai tiao nam tok – noodle soup darkened
Rice_noodles
Flat, pan-fried meatballs
mashed potato, cabe rawit, spring onion, shrimp, peeled corn, or mashed tofu fritters are also common as perkedel ingredients.[citation needed] Frikkedelle
Frikadelle
Korean pan-fried dish
Donggeurang-ttaeng (동그랑땡) – little patties made of beef, pork, or fish with crumbled tofu, chopped scallions and namuls. Called don-jeonya (돈저냐, "coin jeonya")
Jeon_(food)
Converting carbohydrates to alcohol or acids using anaerobic microorganisms
padaek, pla ra, prahok, ruou nep, sake, shrimp paste, soju, soy sauce, stinky tofu, tape, tempeh, tempoyak, zha cai Central Asia: kumis, kefir, shubat, qatiq
Fermentation in food processing
Fermentation_in_food_processing
Marine foodstuff
whitmaei (black fish), Thelenota ananas (prickly redfish), Actinopyga echninitis (deep-water redfish), and Holothuria atra (lolly fish). In the far north
Sea_cucumbers_as_food
Japanese food side dish
match well when eaten with rice, and are typically made from fish, meat, vegetable, or tofu. Nearly any food eaten with rice can be considered okazu, though
Okazu
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