Tofu dishes

Sichuan province dish

Chinese fermented tofu with a strong odor; usually sold at night markets or roadside stands as a snack, or in lunch bars as a side dish, rather than in restaurants

Chanpurū () is an Okinawan stir fry dish. It is considered the representative 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 Tulip), egg, moyashi (bean sprouts) and gōyā (bitter melon) are some other common ingredients. Spam is not typically used in mainland Japan, but it is more common in Okinawa due primarily to the historical influence of its introduction by the US Navy. Chanpurū is Okinawan for "something mixed" and the word is sometimes used to refer to the culture of Okinawa, as i

right|thumb|250px|Soy curd with sugar syrup sold in Kwai Chung, Hong Kong Douhua is a Chinese sweet or 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.

Japanese tofu dish

is a fried tofu fritter made with vegetables, such as carrots, lotus roots and burdock. It may also contain egg. Ganmodoki means pseudo-goose ( + ). This is because ganmodoki is said to taste like goose; compare mock turtle soup. Ganmodoki is also called ganmo for short.

Perkedel are vegetable fritters from Indonesian cuisine. They are most commonly made from mashed potatoes; however, there are other popular variations, such as perkedel jagung (peeled maize perkedel), perkedel tahu (tofu perkedel), and perkedel ikan (minced fish perkedel). The dish is called begedil in Javanese as well as in Malaysia and Singapore, suggesting that this fried dish was introduced by Javanese immigrants to Malaysia and Singapore.

Hakka dish of tofu filled with ground meat or fish

thumb|240px|right|Raw sago "pearls" Tahô () is a Philippine snack food made of fresh soft/silken tofu, arnibal (sweetener and flavoring), and sago pearl (similar to tapioca pearls). This staple comfort food is a signature sweet and tahô peddlers can be found all over the country.

Indonesian fried tofu dish

Indonesian fried tofu

is a Japanese dish made with chilled tofu and toppings.

Sundubu-jjigae () is a jjigae in Korean cuisine. The dish is made with freshly curdled extra soft tofu (sundubu) which has not been strained and pressed, vegetables, sometimes mushrooms, onion, optional seafood (commonly oysters, mussels, clams and shrimp), optional meat (commonly beef or pork), and gochujang or gochugaru. The dish is assembled and cooked directly in the serving vessel, which is traditionally made of thick, robust porcelain, but can also be ground out of solid stone. A raw egg can be put in the jjigae just before serving, and the dish is delivered while bubbling vigorously. It

Batagor (abbreviated from , 'fried bakso [and] tofu') is a Sundanese dish from Indonesia, and popular in Southeast Asia, consisting of fried fish dumplings, usually served with peanut sauce. It is traditionally made from minced tenggiri (Spanish mackerel), although other types of seafood such as tuna, mackerel, and prawn may also be used. The fish paste is subsequently stuffed into wonton skins or filled into tofu, and then deep-fried in palm oil.

Dubu-kimchi () is a Korean dish consisting of tofu (dubu) and stir-fried kimchi. Soft, warm, blanched tofu is served with well-fermented, tangy baechu-kimchi (napa cabbage kimchi) stir-fried with pork. It is considered a well-matched anju (accompaniments to alcoholic drinks) for either soju or makgeolli.

Tofu skin roll

Southeast Asian fried tofu

East Javanese tofu dish

Tionghoa tofu dish

Filipino dish

Chinese-Indonesian dish

Vietnamese soup