|Alternative name(s)||Doufuhua, tofu pudding, soybean pudding|
|Place of origin||China|
||This article needs additional citations for verification. (December 2009)|
|Literal meaning||bean curd flower|
|Literal meaning||bean curd brain|
Tofu is thought to have originated in ancient China during the Western Han Dynasty. Chinese people have developed and enriched the recipes for tofu dishes on the basis of their own tastes, such as mapo tofu, stinky tofu, pickled tofu and uncongealed tofu pudding, etc.
Northern Chinese cuisine 
In northern China, douhua is often eaten with soy sauce, thus resulting in a savory flavor. Northern Chinese often refer to douhua as doufunao (Chinese: 豆腐腦; pinyin: dòufunǎo; literally "tofu brains").
Sichuan cuisine 
Douhua in Sichuan is often made without any sugar at all, then served by carrying pole or bicycle vendors with a number of condiments such as chili oil, soy sauce, Sichuan pepper, scallions, and nuts, and is sometimes eaten along with white rice as well.
Hubei cuisine 
Douhua is served only with sugar in Hubei. It is referred to as either doufunao (Chinese: 豆腐腦) or doufuhua (Chinese: 豆腐花).
Taiwanese cuisine 
In Taiwanese cuisine, douhua is served with sweet toppings like cooked peanuts, adzuki beans, cooked oatmeal, tapioca, mung beans, and a syrup flavored with ginger or almond. During the summer, douhua is served with crushed ice; in the winter, it is served warm.
Cantonese cuisine 
In Cantonese cuisine it is served with sweet ginger or clear syrup, and sometimes as a mixture with black sesame paste, and sometimes also with coconut milk. Traditionally it is made with wooden bucket, which is sold as dau fu fa in wooden bucket (木桶豆腐花) as part of dim sum cuisine.
Malaysian and Singaporean cuisine 
In Singapore and Malaysia it is more commonly known by its names tow huay or tau huay in Min Nan, or by the Cantonese name (tau fu fa) with the Cantonese variation being more common in Malaysia, in fact it is almost exclusively known as tau fu fa there while tau huey is generally associated with Singapore. In Penang, the common term is tau hua due to the Hokkien roots of the local Chinese dialect.
It is usually served either with a clear sweet syrup alone, with ginkgo seeds suspended in the syrup, or in a sugar syrup infused with pandan. In Malaysia, however, the most popular kind is served in hot and sweet ginger water, with some customers preferring to buy only the ginger water as it is believed to contain medicinal properties. Again, the exception is in Penang where the sugar syrup is used, with white or brown sugar variations available. The same syrup is used to flavour soy bean milk drinks, known locally as tau chui in the Hokkien tongue or tau jeong sui in the Cantonese tongue, usually sold by the same purveyors, with the option to add grass jelly to the drink.
Philippine cuisine 
In the Philippines it is known as tahô and sold by hawkers in the mornings, usually door-to-door or outside churches. It is served warm with a dark brown, molasses-like syrup called arnibal and sago or tapioca balls.
Indonesian cuisine 
In the Indonesia it is known as Kembang tahu (tofu flower) or in Java known as Wedang Tahu (Wedang means hot water with ginger, Tahu means tofu) and usually sold by hawkers. It is served warm or cold with palm sugar syrup that has been flavored with pandanus leaves and ginger.
Thai cuisine 
In Thailand it is known by its Min Nan name tao huai (เต้าฮวย). It is usually served cold with milk and fruit salad, which is known as tao hu nom sot (เต้าหู้นมสด, literally "tofu fresh milk") tao huai fruit salad (เต้าฮวยฟรุตสลัด), or served hot with ginger syrup, which is known as tao huai nam khing (เต้าฮวยน้ำขิง).
Vietnamese cuisine 
In Vietnam, it is known as tàu hũ nước đường, tàu hũ hoa or tào phớ, đậu hủ, tàu hủ. It varies in three regions in Vietnam:
Northern region- it is served with sugar, jasmine. It is enjoyed as warm in winter and cold with ice in summer.
Central region- it is cooked with spicy ginger. Sugar is optional. Douhua pieces are usually unshaped because of their softness.
Southern region- it is served warm with ginger and coconut water. Ginger is optional. Douhua pieces are more firm than those in the North and the Central.
See also 
|Wikimedia Commons has media related to: Soybean pudding|
- Mary Bai (2011-10-19). "Tofu, a Healthy Traditional Food in China" (in english). China International Travel Service Limited. Retrieved 2012-02-07.