豆 腐(とうふ)

とうふ

noun

tofu, bean curd

1. tofu, bean curd

A soft, white food made by coagulating soy milk and pressing the curds into blocks.

冷奴(ひややっこ)は冷(つめ)たい豆腐(とうふ)の料理(りょうり)です。

Hiyayakko is a cold tofu dish.

味噌汁(みそしる)に豆腐(とうふ)を入(い)れる。

Put tofu in the miso soup.

麻婆豆腐(マーボーどうふ)は中華料理(ちゅうかりょうり)の定番(ていばん)です。

Mapo tofu is a classic Chinese dish.

木綿(もめん)豆腐(どうふ)と絹(きぬ)ごし豆腐(どうふ)はどちらが好(す)きですか。

Which do you prefer, firm tofu or silken tofu?

豆腐(とうふ)はたんぱく質(しつ)が豊富(ほうふ)で、値段(ねだん)も安(やす)いので毎日(まいにち)の食事(しょくじ)に取(と)り入(い)れやすい。

Tofu is rich in protein and affordable, making it easy to include in daily meals.

Common types:

木綿(もめん)豆腐(どうふ) (firm tofu) - denser, holds shape well
絹(きぬ)ごし豆腐(どうふ) (silken tofu) - smoother, softer texture
焼(や)き豆腐(どうふ) (grilled tofu) - for sukiyaki
揚(あ)げ出(だ)し豆腐(どうふ) (deep-fried tofu in broth)

Counted with 丁(ちょう): 一丁(いっちょう) (one block).

Related foods: 厚揚(あつあ)げ (thick fried tofu), 油揚(あぶらあ)げ (thin fried tofu), 高野豆腐(こうやどうふ) (freeze-dried tofu).

core

Added 2026.1.14 21:48 · Revised 2026.6.4 0:10

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