Douhua

In Northern China, Douhua is often eaten with soy sauce, thus resulting in a savory flavor. Northern Chinese often refer to Douhua as tofu brains. Each region may differ in seasonings. Inland cities add chopped meat, pickles, and mushrooms, while coastal cities add kelps and small shrimps. [6] Tofu brains can be found at breakfast stands along the streets in the morning, usually with eggs or youtiao (fried dough sticks). Other times it is hard to find outside of a restaurant.[7]

Douhua in Sichuan highly stresses the flavor of spicy, which differs from traditional favors of soy or sweet. It is served by carrying pole or bicycle vendors with several condiments such as chili oil, soy sauce, scallions, and nuts. A famous Sichuan dish, spicy tofu fish uses Douhua as an essential ingredient.[8]

In Southern China, Douhua is often eaten with sweet flavoring. Southern China often refers to Douhua as tofu pudding. It is served with sweet ginger or clear syrup. In summer, people eat cold Douhua to relieve themselves of the heat. In winter, people add hot sweet water and beans into Douhua to dispel cold. Hong Kong people add sesame paste into Douhua. Taiwanese and Guangdong Douhua are symbolic of Southern Chinese cuisine.[9]

Taho, the Philippine version of douhua, served in a small plastic cup.

In the Philippines, fresh silken tofu served in sweet brown syrup is known as taho and sold by hawkers in the mornings, usually door-to-door and in public plazas, or outside churches. In some regional variations, taho is often served with sugarcane syrup or strawberry syrup.

Tahwa, Indonesian version of douhua, with ginger syrup and peanut

In Indonesia, it is known as Kembang tahu or in Java as Tahwa derived from the Chinese Hokkien name Tau Hwe, or Wedang Tahu (Wedang means hot water with ginger, Tahu means tofu) and is usually sold by hawkers. It is served warm or cold with palm sugar syrup that has been flavored with pandan leaves and ginger.

Douhua in sugar syrup sold in West Coast, Singapore

In Malaysia and Singapore, it is more commonly known by its names tau hua or tau huay in Hokkien, or by the Cantonese name (tau fu fa), with the Cantonese variation being more common in Malaysia. In Penang, the common term is tau hua, due to Hokkien being its dominant local Chinese language.

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. Alternatively, it can also be served with palm-syrup (Gula Melaka).

In Thailand, it is known by its Chinese Hokkien name taohuai (เต้าฮวย). It is usually served cold with milk and fruit salad, which is known as taohuai nom sot (เต้าฮวยนมสด, literally "douhua in fresh milk") or taohuai fruit salad (เต้าฮวยฟรุตสลัด), or served hot with ginger syrup, which is known as taohuai nam khing (เต้าฮวยน้ำขิง).

In Vietnam, it is known as tàu hủ nước đường, tàu hủ hoa or tào phớ, đậu hủ, tàu hủ. It varies in three regions in Vietnam:

• Northern region — served with jasmine infused sugary water. It is enjoyed as warm in winter and cold with ice in summer.
• Central region — cooked with spicy ginger. Sugar is added. Douhua pieces are usually unshaped because of their softness.
• Southern region — served warm with lychee and coconut water. Ginger is optional. Douhua pieces are firmer than those in the North and the Central.