Regional Bean Curd Varieties You’ve Probably Never Heard Of

Most of us know tofu in its familiar forms: firm, silken, maybe smoked. But across Asia, tofu has evolved into countless regional styles—each with its own texture, flavour, and cultural purpose. These aren’t just variations; they’re expressions of history, ritual, and culinary creativity.

Let’s explore some of the lesser-known—but deeply beloved—types of bean curd you’ll want to seek out.

🥢 Yuba (Tofu Skin)

Yuba forms when soy milk is gently heated, and a delicate skin develops on the surface. It’s then lifted, rolled, or folded into silky sheets or bundles.

• 📍 Common in China and Japan (fresh kumiage yuba in Kyoto is especially prized)

• 🍽 Used in stir-fries, hot pots, cold salads, and dim sum

• 🔥 Texture: Tender when fresh, chewy when dried and rehydrated

• 🥓 Often used to mimic meat in vegetarian dishes due to its satisfying bite

Note: While tofu (dubu) is integral to Korean cuisine, yuba is less prevalent there than in China and Japan.

🍜 Tofu Noodles (Shredded or Threaded Tofu / Doufusi)

Made from pressed tofu sliced into thin strands, tofu noodles are popular in Northern China and Taiwan.

• 📍 Often found in Chinese cold dishes and stir-fries

• 🍽 Tossed with sesame sauce, chilli oil, or soy-based dressings

• 🔁 Texture: Firm, elastic, and protein-rich

• ✅ A high-protein, low-carb alternative to traditional noodles

🔥 Hunan Smoked Tofu

Dense, chewy, and full of flavour—Hunan-style smoked tofu is made by pressing tofu and smoking it over wood, husks, or tea leaves.

• 📍 Originates from Hunan Province, China

• 🍽 Used in stir-fries, braises, or simply pan-seared with chilli

• 🌫️ Flavour: Smoky, savoury, and robust

• 🧱 Texture: Extra firm, sometimes close to seitan or tempeh in chew

🧂 Sufu (Fermented Tofu)

Also known as fǔrǔ, sufu is tofu that’s fermented with rice wine, mold cultures, and spices. It’s funky, creamy, and often compared to aged cheese.

• 📍 Widely used in China, Taiwan, and Vietnam (where it’s called chao)

• 🍽 Eaten with congee, added to dipping sauces, or used in glazes

• 🌶️ Varieties: White, red (with red yeast rice), spicy

• 🧀 Texture: Soft, creamy, and spreadable

🍮 Đậu Hủ Non (Vietnamese Silken Tofu)

Vietnam’s version of silken tofu—known as đậu hủ non—is often served as a dessert with ginger syrup (tàu hủ nước đường) or as part of savoury soups.

• 📍 Popular in street food across Vietnam

• 🍽 Served sweet or savoury; sometimes chilled, sometimes warm

• 🍶 Texture: Delicate, silky, and spoonable

• ✨ Celebrated for its purity and elegance

🌏 Final Takeaway

Tofu isn’t just one thing—it’s a spectrum. From the smoky chew of Hunan’s pressed blocks to the sweet, custardy tofu desserts of Vietnam, bean curd has countless regional faces. These lesser-known forms not only expand our palate but also connect us to the diverse food traditions that gave tofu its cultural life.

Next time you reach for a block of firm tofu, remember: there’s a world of bean curd out there waiting to be discovered.

👉 Which form have you tried—or would love to try next?