沖おき縄なわ豆どう腐ふ

noun

Okinawan tofu

A firm, dense tofu from Okinawa, often made with less water and sometimes using seawater as a coagulant. Known for its rich soy flavor and chewy texture.

• 沖おき縄なわ豆腐どうふは普ふ通つうの豆とう腐ふより硬かたくて、炒いため物ものに向むいている。

  Okinawan tofu is firmer than regular tofu and is good for stir-fries.