Japanese Taufu
Tofu is one of the most popular ingredients in Japanese cooking. Cook format usually is to fried and steam.
Jelly Cincau
Grass jelly is made by boiling the aged and slightly oxidized stalks and leaves. Jelly Cincau is mixed in various kinds of desserts, such as ice kacang and cendol. It is also mixed with soy milk to produce a milky white liquid with black strands in it.
Smooth Taufu
Is undrained tofu that contains the highest moisture content of all fresh tofus. Its texture can be described as similar to that of very fine custard. In Japan and Korea, traditional soft tofu is made with seawater.
Sponge Puff
Yellow split pea flour instead. Both types are yellow in color and generally found only in Myanmar, though the Burman variety.
Generation Fried Bean Curd - Super Market Packaging
Yellow split pea with nice packaging selling at supermarket. For new generation people.
Generation Fried Bean Curd - Wet Market
Yellow split pea with nice packaging selling at wet market.
Taufu Puff
Tofu puff is one kind of fried tofu that you can easily find in most Asian supermarket and is usually used in these popular recipes.
King Puff
Yellow split pea flour instead. Both types are yellow in color and generally found only in Myanmar, though the Burman variety.
Hard Tofu
Regular tofu in supermarket and become popular in today's cooking.
Japanese Pressed Tofu
