Cooked forms of Tofu

Deep-fried tofu in China appears under names such as doufu pok and cha-dofu. Abura-agè in Japan are deep-fried thin slices of tofu suitable for slitting open and making into pouches. Inari-zushi are these pouches filled with sushi rice, vegetables, mushrooms, etc.—a favourite picnic dish.

Ganmodoki is the name used in the Tokyo region for deep-fried tofu balls (kneaded with other ingredients, including a binder such as ground yam).

Yaki-dofu, pieces of tofu which have been grilled to produce a surface mottled with brown, and a texture which holds together well, are another Japanese item.