Tofu or bean curd

đậu hủ

Appears in

Little Saigon Cookbook: Vietnamese Cuisine And Culture In Southern California's Little Saigon

Little Saigon Cookbook

By Ann Le

Published 2011

  • About
Made from dried soybeans that are soaked in water and then boiled and processed. Loaded with protein and nutrients, tofu is important in turning meat-based foods into vegetarian ones. Best in sautés, soups, or deep-fried dishes. Firm tofu is a bit chewier and more substantial and will withstand tossing in a stir-fry. Soft tofu will fall apart when sautéed.