Fish tofu, also known as yudofu or fish curd, is a popular East Asian ingredient made from a blend of fish paste and tofu (or soy protein). It has a soft, bouncy texture and a mild,

Fish tofu, also known as fish curd or yudofu, is a popular East Asian food product that combines the delicate texture of tofu with the savory taste of fish. Made primarily from finely ground white fish meat blended with tofu or soy protein, this ingredient has a uniquely soft yet springy texture that absorbs flavors exceptionally well. The production process typically involves mixing fish paste with binders like starch and egg whites, then steaming or frying the mixture into various shapes such as blocks, triangles or cylinders.

With its mild flavor profile and versatile texture, fish tofu serves as an excellent addition to numerous dishes across different cuisines. In Chinese cooking, it frequently appears in hot pots where it soaks up rich broths, or gets skewered and grilled as a street food snack. Japanese cuisine incorporates it into oden, a winter stew simmered in dashi broth. The ingredient also works well in stir-fries with vegetables, in soups, or even cold in salads with light dressings. Nutritionally, fish tofu offers a good source of protein while being relatively low in fat, making it a popular choice for health-conscious consumers.