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Very Best Biscotti Recipe
Bulletin Board Big Pots-Quantity Cooking and OAMC
Donai “dojiang” - Soy milk: Sold plain or flavored and sweetened, refrigerated in 1/2-gallon jugs or in aseptic packages; drunk cold or warm
Dofu hua "dohua" OR “dofu nao” - Tender tofu blossom: Sold refrigerated in tubs, sometimes with a separate container of caramel or ginger syrup; or served hot, ladled fresh into a bowl or container in street stands or restaurants. In cafes and dim sum houses, it is offered unsweetened as soup or sweetened with syrup as a dessert (hot or cold).
Nun dofu - Silken tofu: Available in aseptic boxes or in sealed, refrigerated, rectangular tubs. This is usually made with galactone rather than traditional coagulants; it is used in soups and cold-tossed, dressed and with crunchy toppings. In the US, it is popular blended into drinks and smoothies or as a scrambled egg substitute.
Ruan dofu - Soft tofu: Sold in sealed, refrigerated tubs or in bulk; most often used in stir-frys, soups and stews.
Ying dofu - Firm tofu: Most widely available, sold in sealed, refrigerated tubs, or water-packed in bulk; used in stir-frys, deep-fried and in soups. In the US, popular for grilling and stewing.
Dofu gan - Pressed tofu: In vacuum-packs, or loose, in bulk; used in stews, salads and stir-fries. Can be made from firm tofu at home by pressing under weight.
Wuxiang dofu gan - Five-spice pressed tofu: Same as pressed tofu, but seasoned with 5-spice powder and dark brown in color.
Bayie “qianchang” - Sheet tofu: Pressed to canvas-thin sheets (the name means "a hundred leaves" or "a thousand sheets").
Bayie jie - Knotted bayie: Same as sheet tofu but cut in strips and knotted. Soaked and cooked, can be used as a noodle substitute.
Gansi - Tofu threads: Cut into noodle-fine threads, not used as a substitute for noodles but as a dish for stir-frys, poaching, in salads and stews; also made in five-spice flavor.
Fuyie “dofu pi” - Tofu film, skin: The dried skin formed by heating soy milk, multi-layered like phyllo to create texture and tenderness; available dried or frozen. Called “Yuba” in Japan. Used in dim sum and in mock-meat Buddhist preparations, often as a skin or wrapper that is first fried then steamed.
Furu “dofu ru” - Fermented tofu: Sold by street vendors and in specialty restuarants. Available canned in 1-inch squares in jars, the blue cheese equivalent of dairy milk, with many regional variations, some in a chile brine. Served with jook and as a seasoning in various dishes.
Suji “suyia” - Vegetarian chicken, duck: Usually canned or frozen. Prepared food made of layers of tofu film; ready to eat
Cho dofu - Stinky tofu: Aged, cured tofu that is usually served deep-fried with sauce. Check out its own page. Cho dofu fa is double fermented and truly startling.
Yiu dofu - Tofu puff: Tofu fried into a puff; usually sold already fried and used in soups, stuffed and braised, or sliced and stir-fried.
Za dofu - Fried tofu: Sold packaged, cut into triangles or squares; ready for braising, stuffing and stir-frying or just eaten plain topped with condiments.