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Popular Tofu Dishes
paper for 3 คป. Wednesday 5 th November 2014.
Hiyayakko
Hiyayakko is fresh, chilled tofu (usually soft tofu) commonly garnished with grated ginger, shaved bonito flakes (katsuobushi) and green onions, and seasoned with soy sauce. Pour a little bit of soy sauce over the tofu if it did not come already seasoned
Yudofu
Yudofu are tofu pieces boiled in a clear, mild soup and dipped into soy sauce or ponzu (lemon-flavored soy sauce) before being eaten. Yudofu is a specialty of Kyoto and commonly served during the colder seasons.
Miso Soup
Miso soup is made by dissolving miso paste in dish stock (dashi) and typically served alongside a bowl of cooked rice. Common additions include wakame seaweed, small pieces of tofu and sliced aburaage, but countless other ingredients can be used, as well.
Agedashidofu
Agedashidofu is made of lightly breaded tofu which is deep fried and served hot in a soy sauce broth and commonly garnished with green onions or grated daikon. Agedashidofu can be found in a variety of restaurants and is a common izakaya dish
Mabodofu
Mabodofu is the Japanese adaptation of a popular Szechuan dish that was brought to Japan by Chen Kenmin, father of Iron Chef Chen Kenichi. It features tofu pieces in a spicy sauce flavored with fermented black beans, minced pork and red chili. It is a menu item of virtually every Chinese restaurant in Japan, but is also commonly found at ramen shops, family restaurants and izakaya.
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ที่มา http://www.japan-guide.com/e/e2045_tofu.html
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