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Topic: Doufu

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	Mapo doufu - Wikipedia, the free encyclopedia
		Mapo doufu (Chinese: 麻婆豆腐）; pinyin: Mápó dòufu) is a popular Chinese dish from the Szechuan (Sichuan) province.
		It is a combination of tofu (bean curd) and meat, usually pork, in a slightly spicy (hot) bean-based sauce, sometimes with other ingredients such as water chestnuts, onions, or wood ear fungus.
		True Mapo doufu can be found in selected Szechuan restaurants in the United States and is powerfully spicy with both conventional "heat" spiciness and the characteristic "ma-la" spiciness of Szechuan cuisine.
	en.wikipedia.org /wiki/Mapo_doufu (510 words)

	Cuisine Paradise
		Dubu (doufu), either plain or sauteed, or a leaf of lettuce may be added, or beef may be substituted with chicken or seafood.
		Doufu(豆腐) or bean curd is a food of Chinese origin, made by coagulating soy milk, and then pressing the resulting curds into blocks.
		Doufu is low in calories, contains beneficial amounts of iron (especially important for women of child bearing age) and has no cholesterol (a risk factor for heart disease).
	ellenaguan.blogspot.com (3325 words)

	[No title]
		The curd or soy cheese is called doufu by the Chinese and is a product made by boiling soy milk, adding a precipitating agent such as calcium sulfate, separating out the precipitate or curds, and finally, pressing the solids into molds.
		The Chinese refer to doufu as 'meat without the bones' or 'meat of the fields.' And just as one does with meat, they use it in dozens of forms and in hundreds, perhaps thousands of recipes.
		Be it called doufu or tofu, bean curd is a culinary chameleon that takes on flavors and seasonings of anything with which it is cooked.
	www.flavorandfortune.com /dataaccess/article.php?ID=110 (2130 words)

	The unbearable lightness of beancurd [ SOUTHCN.COM ]
		Doufu is made by grinding cooked soya beans until a milk is produced, which is then solidified with calcium sulfate.
		In cooking, doufu acts like a sponge and has the miraculous ability to soak up any flavour that is added to it.
		Guangzhou's most popular doufu dishes are perhaps you doufu (fried oily doufu), which are often filled with pork mince for stewing, and plain white doufu which is widely used in dishes such as a home-style quick fry up together with vegetables such as tomato or even a fish head.
	www.newsgd.com /english/goodtime/dinning/200304210764.htm (579 words)

	Shanghai Expat :: View topic - Language exchange
		You are right doufu "whores should be in pubs" but, since the number of foreigners living or just visiting Shanghai is growing and there is a big competition among the increasing number of local hookers, you can find them anywhere even you are not looking for them.
		I agree with you doufu, 4 people is ideal for language exchange, at least it can be a sort brainstorm chat with different opinion about a word, an idiom, or even grammer.
		Doufu has made a lot of biased statements and I disagree to most of things that she said.
	www.shanghaiexpat.com /MDForum-printview-t-27969-start-0-sid-782433d72b5097f1fb4dbd529fb2f72d.phtml (8022 words)

	Asia Food Glossary Page
		Known in China as doufu and in Japan as tofu, there are several basic kinds.
		The Chinese make a soft variety, doufu nao - literally 'bean brain' - from soy milk that has barely coagulated and is therefore softer than, and not as smooth as Japanese kinugoshi.
		Chinese style tofu (doufu, bean cake) sold as squares in water-packed containers, is creamy-white and firm enough to cut and hold its shape.
	www.asiafood.org /glossary_1.cfm?alpha=B&wordid=2387&startno=1&endno=25 (209 words)

	Tofu - Wikipedia, the free encyclopedia
		Tofu, also called Doufu (often in Chinese recipes) or bean curd (literal translation), is a food of Chinese origin, made by coagulating soy milk, and then pressing the resulting curds into blocks.
		The making of tofu from soy milk is similar to the technique of making cheese from milk.
		The primary evidence for this theory lies with the etymological similarity between the Chinese term for Mongolian fermented milk (rufu, which literally means “milk spoiled”) and the term doufu or tofu.
	en.wikipedia.org /wiki/Tofu (5310 words)

	books about: doufu (companion alphabet culture) (Site not responding. Last check: 2007-11-02)
		Some words such as "gong fu," "feng shui," and "doufu" are already quite familiar to westerners.
		Based on the 46 characters in "D Is for Doufu" this activity book takes a closer look at the Chinese language.
		Readers will gain more understanding as to why Chinese people are artful thinkers, and how that thinking pattern has been affecting their behavior for almost five millennia.
	www.very-clever.com /books/doufu (263 words)

	Nanjing Travelogue, Move Over, Durian (Site not responding. Last check: 2007-11-02)
		Chou Doufu is another such example, literally meaning “stinky/smelly tofu”; however, neither “stinky” nor “smelly” even comes close to describing it.
		More specifically, Chou Doufu is regular tofu that has been allowed to rot and fester until it reaches a state so foul that it cannot even be described in the English language.
		Chou Doufu is a menace, a plague upon society.
	www.trekshare.com /index.cfm?p1=48&journalid=11496 (1734 words)

	History of Tofu
		Called doufu gan ("dry tofu") in China, where it originated, this tofu is pressed under great pressure until its consistency is about as firm as that of cheese.
		Today most such tofu in China is prepared very simply by cutting firm tofu into either 1-inch cubes or 2.5-inch triangles and deep-frying it in one temperature of oil, or it may be cut on both sides in a special criss-cross pattern so that it forms a "net" after deep-frying.
		Called shui doufu, it was curded with calcium sulfate; nothing of its history is known.
	www.thesoydailyclub.com /SFC/NFsoyfoods367.asp (5369 words)

	[No title] (Site not responding. Last check: 2007-11-02)
		Part of the scene clearly depicts the preparation of soymilk and tofu, suggesting that they were being made in northern China during the eastern/later Han period, 25-220 A.D. Tofu is first mentioned in China in a document by T'ao Ku.
		It states, "In the daily market were several catties of Doufu.
		People of the region called Doufu 'the vice mayor's mutton.' " The document tells the story of a vice mayor named Jishu, who was so poor that he couldn't afford to buy mutton.
	hfs.washington.edu /dining/chefs.aspx?id=393 (1132 words)

	eG Forums -> Seen Jook, Foo Jook, soya bean derivatives
		The thickest doufu "sheets" that I am familiar with is "baiye." This requires a lot of technological intervention, as the kids from Connecticut found out.
		The versatile "baiye" sheets, in fact, are very widely used in Shanghainese home cooking, usually cut into fetuccini type strips and braised with meat or veggies, or tied into figure 8 shapes or just plain knots and used in soups and braised dishes.
		Actually it is silken doufu, which is one and the same I suppose.
	forums.egullet.org /index.php?showtopic=46764 (2622 words)

	Asian-Recipes : Cooking ingredients - Soy Products
		Tofu (Japanese) = bean curd = soybean curd = doufu = soya cheese = Doufu (Mandarin) = Dau Foo (Cantonese)
		Pressed beancurd is fresh beancurd that has been compressed until almost all the liquid has been squeezed out, leaving a solid block with a smooth texture.
		This is made by fermenting fresh beancurd on beds of rice straw then drying the curd in the sun before marinating with salt, alcohol and spices.
	www.asian-recipes.com /cooking_ingredients/beancurd.php (784 words)

	Doufu/Tofu - Page 2 - Chinese-forums.com
		Tofu is basically a bland and soft (though highly nutritious) food item that has to be mixed accordingly with other stronger flavor sauces/meat/seafood to be tasteful.
		Doufu was invented in 200 B.C. in China (I would say ancient Chinese were very intelligent in inventing doufu since the process is quite complicated) and exported to Japan in the 8th Century.
		I heard that it was invented by the daoists in the process of searching for the golden pill of immortality.
	www.chinese-forums.com /showthread.php?p=13133 (596 words)

	Amazon.ca: I Love China: A Companion Book to d Is for Doufu: Books (Site not responding. Last check: 2007-11-02)
		Maywan Shen Krach is the author of "D Is for Doufu: An Alphabet Book of Chinese Culture." She was born and educated in Taiwan, but came over to the United States when she was 23 years old for graduate studies.
		After teaching ten years in the public school systems, she started Shen's Books as a publisher and a distributor of children's literature that affirm universal values.
		Be the first person to review this item.
	www.amazon.ca /exec/obidos/ASIN/1885008155 (323 words)

	phorum - Life! Forum at Asiawind - Doufu Nao
		On my recent visit to Guangdong (Canton), I experienced for the first time the delicious, fresh, very soft, morning doufu, (tofu), called, Doufu Nao, (Brain Tofu), due to its resemblance to the convoluted folds of the brain.
		This doufu is too soft to "set" or "gel", as less coagulant is used to make it.
		The curds of my doufu are not "billowy" enough.
	www.asiawind.com /forums/read.php?f=6&i=976&t=976 (140 words)

	Amazon.com: I Love China: A Companion Book to D Is for Doufu: Books: Maywan Shen Krach,Maychi Shen Wang (Site not responding. Last check: 2007-11-02)
		Buy this book with D Is for Doufu: An Alphabet Book of Chinese Culture by Maywan Shen Krach today!
		D Is for Doufu: An Alphabet Book of Chinese Culture by Maywan Shen Krach
		As a bonus, one large red envelope, two small red renvelopes, four postcards, five bookmarks, and 46 word cards are included for maximum learning and fun.
	www.amazon.com /exec/obidos/tg/detail/-/1885008155?v=glance (726 words)

	Szechwan Spiced Bean Curd (Mapwo Doufu) Recipe - Recipes To-Go
		This Szechwan Spiced Bean Curd (Mapwo Doufu) recipe is one of many in our Meal Category.
		It is not coincidence that we say bread is the staff of life.
		Part of the secret of a success in life is to eat what you like and let the food fight it out inside.
	recipes-to-go.com /meals/Szechwan-Spiced-Bean-Curd--Mapwo-Doufu-.html (489 words)

	Tofu and Fermented Soy Foods-- Ellen's Kitchen-- Clear Light Cookery (Site not responding. Last check: 2007-11-02)
		Red doufu-ru (hung doufu-ru, nanru, nanyu) is identical in preparation to the white, except that fermented red rice is added to the pickling liquor, imparting a rich red color, thick consistency and different flavor and aroma.
		Tsao-dofu, famous for its strong odor, includes: chu-tsao, which is in rice wine and wine lees, and the green tofu so popular in Taiwan, ch'ou doufu ('foul-smelling tofu'), made from pressed tofu squares aged with rice wine lees to which has been added crushed leaves and a green.
		Despite its overpowering aroma, slimy texture, unappetizing color and the unfortunate odor it leaves on the breath, those brave enough to partake of it consider it a delicacy.
	www.ellenskitchen.com /clearlight/soyfoods.html (1906 words)

	j.w. in china
		The Chinese have this favorite food of theirs that the foreigners like to call "stinky doufu." The Chinese call it Chou Doufu, but even the Chinese have started calling it stinky, even though they don't think it smells bad.
		Just so that you realise that the sense of scents is not completely objective, but is actually a subjective, personal experience, the Chinese think that onions smell terribly awful, and they hate it when i eat one around them.
		But nothing compares to "stinky doufu" which was even at one time banned in the Hunnan province because it was seen as an air pollutant.
	www.semiautomatedresponse.com /WBIRC/index.php?queryId=2 (388 words)

	Sambal Blacan Cookbook
		Bean curd maybe stored in the fridge for a day or two covered in water with the water changed at least once a day.
		Freezing turns a doufu porous and somewhat chewy, resulting in an ancient delicacy known as Dong doufu(frozen doufu).
		It may simply be served with plain rice porridge with a splash of sesame oil and sugar.
	www.makantime.com /ingredientguide/beancurd.htm (493 words)

	Tofu
		Tofu, sometimes also called doufu (often in Chinese recipes) or bean curd (literal translation), is a food made by coagulating soy milk, and then pressing the resulting curds into blocks.
		Although intriguing and possible, there is no evidence to substantiate this theory beyond the point of academic speculation.[5]
		Tofu packaged in aseptic Tetra Brik containers has a shelf life of one year if unopened.
	www.jewishrecipes.org /jewish-foods/tofu.html (3822 words)

	Amazon.ca: D Is for Doufu: A Book of Chinese Culture: Books (Site not responding. Last check: 2007-11-02)
		Amazon.ca: D Is for Doufu: A Book of Chinese Culture: Books
		D Is for Doufu: A Book of Chinese Culture
		Top of Page : D Is for Doufu: A Book of Chinese Culture
	www.amazon.ca /exec/obidos/ASIN/1885008163 (187 words)

	Sambal Blacan Cookbook
		It can be further deep fried to become the spongy fried doufu which totally changes the texture, spiced(often with soya sauce, star anise or turmeric) or colored yellow, brown or maroon.
		While its taste is subtle and too bland for most like a potato, it certainly isn't tasteless.
		If you'd eaten freshly made doufu, you'll know what i mean.
	www.makantime.com /cookbook/beancurd.htm (569 words)

	A visual treat! \| D Is for Doufu: An Alphabet Book of Chinese Culture \| Maywan Shen Krach ... (Site not responding. Last check: 2007-11-02)
		D Is for Doufu: An Alphabet Book of Chinese Culture
		The pages are large and the graphics bold, making it a suitable book for sharing with a class.
		d is for, alphabet, book, chinese, culture, doufu
	www.very-clever.com /information/aoouddoaqk (398 words)

	Global Noise Online » New Doufu compilation
		LI Jianhong reported on his blog that the Guilin-based label Doufu Records is going to release a compilation with contribution from China, Australia, US, France and Japan.
		Doufu (literally means bean curd) is the one-man label of Ronez (ZHOU Pei), I’m pretty sure he’s the only experimental musician in Guilin so far.
		Powered by WordPress with Hiperminimalist Theme design by Borja Fernandez, modified by Lawrence Li.
	www.chinesenewear.com /gno/?p=31 (142 words)

	The ChinaZone - Mapo Dofu! (Site not responding. Last check: 2007-11-02)
		I like mapo doufu too, and here is the recipe:
		Cut doufu into 1/2 inch cubes, boil them in hot water for two minutes, and take them out to cool.
		Then add brown bean paste, water, doufu, salt, soy sauce.
	www.thechinazone.com /showthread.php?t=248 (323 words)

	[No title] (Site not responding. Last check: 2007-11-02)
		Path: swen.emba.uvm.edu!banzai!news.internetMCI.com!newsfeed.internetmci.com!in3.uu.net!mack.rt66.com!mack.rt66.com!not-for-mail From: tamale@primenet.com Newsgroups: rec.food.recipes Subject: Ma Po Doufu "Grandma Chen's Bean Curd" Followup-To: rec.food.cooking Date: 28 Aug 1996 05:25:34 -0600 Organization: Primenet Lines: 44 Sender: phill@mack.rt66.com Approved: phill@rt66.com Message-ID:
		Reply-To: tamale@primenet.com NNTP-Posting-Host: mack.rt66.com { Exported from MasterCook Mac } MA PO DOUFU "GRANDMA CHEN'S BEAN CURD" Notes: Foodlore credits Grandma Chen as the creator of many traditional dishes in Sichuan.
		Heat a wok or large skillet until it is hot.
	www.uvm.edu /~sjc/cookbook/granma-chens-bean-curd.r (182 words)

	phorum - Hakka Chinese Forum at Asiawind - Re: The origin of Niang Doufu
		All posters should read, understand and agree to the forum policy and etiquette before posting.
		This is the first time I joined this forum, I have the the recipe of Niang Doufu, if u guys are interested, can contact me, Do you guys have any recipe of brewing chinese wine.
		Thomas Ng Re: The origin of Niang Doufu
	www.asiawind.com /forums/read.php?f=1&i=6782&t=3266 (82 words)

	D is for Doufu: An Alphabet Book of Chinese Culture - Price Comparison (Site not responding. Last check: 2007-11-02)
		D is for Doufu: An Alphabet Book of Chinese Culture - Price Comparison
		You are here: Books > D is for Doufu: An Alphabet Book of Chinese Culture
		Be the first one to review this product
	books.compricer.com /1885008066 (67 words)

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