Tofu Dofu
Tofu Dofu is a traditional Indonesian tofu dish, often made by fermenting tofu in a specific way to develop a unique, pungent aroma and soft, creamy texture. It is typically prepared with a blend of spices and served as a savory side dish or main component in meals. This dish is a beloved staple in Javanese and Balinese cuisine, reflecting the region's rich culinary heritage.
🍽️ Nutrition at a glance
Tofu Dofu is primarily a source of plant-based protein and healthy fats, with minimal carbohydrates. A typical serving provides a good amount of iron, calcium, and other essential minerals, and generally contains around 150-200 calories per serving.
Nutrition breakdown
| Calories | 180 kcal |
| Protein | 12 g |
| Carbs | 5 g |
| Fat | 14 g |
| Fiber | 2 g |
| Sugar | 1 g |
| Sodium | 300 mg |
| Calcium | 250 mg |
| Iron | 3.5 mg |
| Magnesium | 60 mg |
| Phosphorus | 150 mg |
| Potassium | 200 mg |
| Manganese | 1.2 mg |
| Selenium | 10 mcg |
| Copper | 0.4 mg |
Per 1 cup (200 g) · estimated, varies by recipe
💡 What's interesting
What makes Tofu Dofu culturally unique is its fermentation process, which not only enhances its flavor but also increases the bioavailability of nutrients, making it a nutritionally efficient food. It's a testament to the ingenuity of traditional food preservation techniques in Southeast Asia.
