豆腐

Chinese

		bean; sacrificial vessel	decay; rotten
simp. and trad. (豆腐)		豆	腐
anagram		腐豆

Pronunciation

• Mandarin

  (Standard)

  (Pinyin): dòufu, dòufǔ

  (Zhuyin): ㄉㄡˋ ˙ㄈㄨ, ㄉㄡˋ ㄈㄨˇ

  (Chengdu, SP): dou⁴ fu³

• Cantonese (Jyutping): dau⁶ fu⁶
• Hakka

  (Sixian, PFS): theu-fu

  (Meixian, Guangdong): têu⁴ fu⁴

• Min Dong (BUC): dâu^→dâ-hô^→hâu
• Min Nan

  (Hokkien, POJ): tāu-hū

  (Teochew, Peng'im): dao⁷ hu⁷

• Wu (Wiktionary): deu vu (T3); deu hhu (T3)

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• Mandarin
  • (Standard Chinese, standard in Mainland, variant in Taiwan)⁺
    • Pinyin: dòufu
    • Zhuyin: ㄉㄡˋ ˙ㄈㄨ
    • Gwoyeu Romatzyh: dow.fu
    • IPA ^(key): /toʊ̯⁵¹ fu¹/
    • 
      
  • (Standard Chinese, standard in Taiwan)⁺
    • Pinyin: dòufǔ
    • Zhuyin: ㄉㄡˋ ㄈㄨˇ
    • Gwoyeu Romatzyh: dowfuu
    • IPA ^(key): /toʊ̯⁵¹ fu²¹⁴⁻²¹⁽⁴⁾/
  • (Chengdu)
    • Sichuanese Pinyin: dou⁴ fu³
    • Scuanxua Ladinxua Xin Wenz: doufu
    • IPA ^(key): /təu²¹³ fu⁵³/
• Cantonese
  • (Standard Cantonese, Guangzhou)⁺
    • Jyutping: dau⁶ fu⁶
    • Yale: dauh fuh
    • Cantonese Pinyin: dau⁶ fu⁶
    • Guangdong Romanization: deo⁶ fu⁶
    • IPA ^(key): /tɐu̯²² fuː²²/
• Hakka
  • (Sixian, incl. Miaoli and Meinong)
    • Pha̍k-fa-sṳ: theu-fu
    • Hakka Romanization System: teu fu
    • Hagfa Pinyim: teu⁴ fu⁴
    • IPA: /tʰe̯u⁵⁵ fu⁵⁵/
  • (Meixian)
    • Guangdong: têu⁴ fu⁴
    • IPA: /tʰeu⁵³⁻⁵⁵ fu⁵³/
• Min Dong
  • (Fuzhou)
    • Bàng-uâ-cê: dâu^→dâ-hô^→hâu
    • IPA ^(key): /ta²⁴²⁻⁵³ ^(h-)ɑu²⁴²/
• Min Nan
  • (Hokkien)
    • Pe̍h-ōe-jī: tāu-hū
    • Tâi-lô: tāu-hū
    • Phofsit Daibuun: dauxhu
    • IPA (Xiamen): /taʊ²²⁻²¹ hu²²/
    • IPA (Quanzhou): /taʊ⁴¹⁻²² hu⁴¹/
    • IPA (Zhangzhou): /taʊ²²⁻²¹ hu²²/
    • IPA (Taipei): /taʊ³³⁻¹¹ hu³³/
    • IPA (Kaohsiung): /taʊ³³⁻²¹ hu³³/
  • (Teochew)
    • Peng'im: dao⁷ hu⁷
    • Pe̍h-ōe-jī-like: tāu hū
    • IPA ^(key): /tau¹¹ hu¹¹/
• Wu
  • (Shanghainese)
    • Wiktionary: deu vu (T3); deu hhu (T3)
    • IPA ^(key): /d̻ɜ²² v̻v̩ʷ⁴⁴/, /d̻ɜ²² ɦv̩ʷ⁴⁴/

Noun

豆腐

1. tofu; bean curd

Usage notes

• In some food names – e.g. 魚豆腐／鱼豆腐 and 杏仁豆腐 (xìngrén dòufu) – 豆腐 is used as a metaphor of the appearence, not an indicator of the ingredient of the food.

Synonyms

• (obsolete) 豆脯, 菽乳

Derived terms

Derived terms from 豆腐

• 冬瓜豆腐
• 凍豆腐／冻豆腐
• 刀切豆腐
• 刀子嘴豆腐心 (dāozi zuǐ dòufu xīn)
• 刀子嘴，豆腐心
• 吃豆腐 (chī dòufu)
• 呃鬼食豆腐
• 杏仁豆腐 (xìngrén dòufu)
• 水豆腐
• 沒肉也有四兩豆腐／没肉也有四两豆腐
• 炸豆腐丸子
• 磨豆腐 (mò dòufu)
• 糟豆腐
• 老豆腐 (lǎodòufu)
• 臭豆腐 (chòudòufu)
• 血豆腐 (xuèdòufu)
• 豆腐乳 (dòufurǔ)
• 豆腐乾／豆腐干 (dòufugān)
• 豆腐刀
• 豆腐嘴，刀子心
• 豆腐囝
• 豆腐婆
• 豆腐官
• 豆腐心
• 豆腐棗／豆腐枣

• 豆腐泡 (dòufupāo)
• 豆腐渣 (dòufuzhā)
• 豆腐漿／豆腐浆 (dòufujiāng)
• 豆腐皮 (dòufupí)
• 豆腐箸
• 豆腐腦／豆腐脑 (dòufunǎo)
• 豆腐膶／豆腐𬂀
• 豆腐花 (dòufuhuā)
• 豆腐蠣／豆腐蛎
• 豆腐衣
• 豆腐西施
• 豆腐飯／豆腐饭
• 豆腐鯊／豆腐鲨
• 賣豆腐／卖豆腐
• 酸黃虀爛豆腐／酸黄虀烂豆腐
• 醬豆腐／酱豆腐 (jiàngdòufu)
• 釀豆腐／酿豆腐 (niàngdòufu)
• 關公賣豆腐／关公卖豆腐
• 關王賣豆腐／关王卖豆腐
• 食豆腐
• 馬尾中鬃豆腐／马尾中鬃豆腐
• 馬尾兒穿豆腐／马尾儿穿豆腐
• 鹹菜燒豆腐／咸菜烧豆腐
• 麻婆豆腐 (mápó dòufu)

Descendants

Sino-Xenic (豆腐):

• Japanese: 豆 (とう)腐 (ふ) (tōfu)
• Korean: 두부 (豆腐, dubu)
• Vietnamese: đậu hủ (豆腐), đậu phụ (豆腐)

Others:

• → Amis: tawhu, tawho
• → Bouyei: duehfuh
• → Burmese: တိုဟူး (tuihu:)
• → Indonesian: tahu
• → Khmer: តៅហ៊ូ (tawhuu)
• → Lao: ເຕົາຮູ້ (tao hū)
• → Russian: то́фу (tófu)
• → Saisiyat: tawho:
• → Sichuan Yi: ꄔꃛ (dut fup)
• → Thai: เต้าหู้ (dtâo-hûu)
• → Vietnamese: tàu hủ (“tofu pudding”) (Southern), tào phớ (“tofu pudding”) (Northern)
• → Zhuang: daeuhfouh

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Japanese

豆腐 (tōfu): seasoned cubes of tofu.

Kanji in this term
豆	腐
とう Grade: 3	ふ Grade: S
on’yomi

Etymology

From Middle Chinese 豆腐 (MC dəu^H bɨo^X, literally “bean + curdled”). Compare modern Mandarin reading dòufu.

Pronunciation

• On’yomi: Kan’on
  • (Tokyo) とーふ [tòófú] (Heiban – [0])
  • (Tokyo) とーふ​ [tòófúꜜ] (Odaka – [3])
  • IPA^(key): [to̞ːɸɯ̟ᵝ]

  • Audio

    (file)

Noun

豆腐 (hiragana とうふ, rōmaji tōfu)

1. tofu, bean curd
2. (computing) tofu, an empty rectangle displayed by some systems in place of a character not supported by available fonts.

Derived terms

Derived terms

• 絹 (きぬ)漉 (ご)し豆 (どう)腐 (ふ) (kinugoshidōfu): silken tofu, soft tofu
• 木 (も)綿 (めん)豆 (どう)腐 (ふ) (momendōfu): cotton tofu, hard tofu
• 凍 (し)み豆 (どう)腐 (ふ) (shimidōfu): dried tofu
• 焼 (や)き豆 (どう)腐 (ふ) (yakidōfu): seared tofu
• 湯 (ゆ)豆 (どう)腐 (ふ) (yudōfu): a cuisine of simmered tofu
• 豆 (とう)腐 (ふ)餻 (よう) (tōfuyō): a fermented tofu of Okinawa
• 豆 (とう)腐 (ふ)化 (ば)け (tōfubake): a form of corrupted text display, where code points that are not included in the current font are instead displayed with empty rectangles that resemble blocks of tofu

Related terms

Related terms

• 苦汁 (にがり) (nigari): bittern, brine salt used as a coagulant in making tofu
• 豆 (とう)乳 (にゅう) (tōnyū): soy milk

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Korean

Hanja in this term
豆	腐

Noun

豆腐 • (dubu) (hangeul 두부)

1. Hanja form^? of 두부 (“tofu”).

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Vietnamese

Hán tự in this word
豆	腐

Noun

豆腐

1. Hán tự form of đậu hủ or đậu phụ, "tofu"