豆腐泡是一种传统豆制食品。南方称之为油豆腐。北方统称为豆腐泡。豆腐坯下锅油炸时，油温要掌握在120度左右，才能使豆腐坯膨胀变形鼓起。 当油温低于要求时要少下坯，豆腐坯炸至鼓起定型时捞出，再放到180度高温中炸透，捞出控油、冷却、不要大堆存放，避免挤压变形，就能得到理想的发泡效果。
豆腐泡菜 Bean curd with pickled vegetables ; Tofu kimchi
豆腐泡串 Bean Curd Skin Skewer
豆腐泡烧粉丝 Stewed bean curd puffs with bean vermicelli
豆腐泡炒黄豆芽 fried bean sprouts with bean curd puffs
豆腐泡儿 beancurd puff
豆腐泡塞肉 bean curd puffs stuffed with minced ; Bean curd puffs stuffed with minced pork
泡菜豆腐锅 Kimchi tofu hot pot
辣泡菜豆腐汤饭 SET LUNCH
泡菜豆腐饼干 kimchi tofu cookies
这年，我们用紫色块茎中的芋头，南瓜豆腐泡。
This year, we used the purplish tuber in taro and pumpkin tofu puffs.
把蒸熟的南瓜切成小片，然后加入到豆腐泡中用以增色。
Next, add the seasonings and stuff it into the tofu. The steamed pumpkin gets chopped up into little pieces, then added to the center for color.
做豆腐时先用水浸泡大豆12 ~ 24小时，然后把已经泡软的大豆磨碎，做成横6cm，竖10 cm、高4cm的四角正方体。
To make tofu, first soak beans in water for about 10 to24 hours. The softened beans are boiled, and then formed into blocks 10cm by 6cm by 4cm.
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