The Tofu Tourism Boom: Global Destinations for Food Lovers
For the dedicated tofu traveller, every trip is an invitation to taste more than food — it’s a way to step into a region’s history, craftsmanship, and daily life. From Kyoto’s temple kitchens to Portland’s artisanal workshops, tofu becomes a lens through which landscapes, traditions, and ethics come into focus.
1. Kyoto, Japan — Tofu in the Zen Garden
Kyoto’s tofu tradition is inseparable from shōjin ryōri, the elegant vegetarian cuisine of Buddhist temples. Guided by Zen philosophy, shōjin ryōri emphasises balance, harmony, and the mindful appreciation of each meal as a once-in-a-lifetime experience (ichi-go ichi-e). Tofu here is not an imitation but an expression of seasonality and restraint.
Signature Experiences:
Yudofu in Arashiyama – Blocks of tofu simmer gently in kombu broth, served in tatami rooms overlooking bamboo groves.
Tofu Kaiseki – Seasonal multi-course meals with tofu prepared as sashimi, miso-grilled dengaku, and delicate custards.
Yuba (Tofu Skin) – Silken sheets skimmed from soy milk, eaten fresh or dried for soups.
Plan Your Visit:
Specialty Dish: Yudofu, best enjoyed in cooler months.
Best Time: Spring cherry blossoms or autumn foliage for seasonal menus.
Insider Tip: Some temple restaurants require reservations weeks in advance.
2. Taiwan — Night Market Energy and Bold Flavours
Taiwan’s tofu culture thrives in its bustling night markets, where each stall offers a sensory jolt of steam, spice, and sizzling skillets.
Flavour Highlights:
Fried Stinky Tofu – Crisp outside, creamy inside, paired with pickled cabbage.
Grilled Stinky Tofu – Brushed with soy sauce, charred over coals.
Braised Stinky Tofu – Steeped in rich, spicy broths for a deep, fermented punch.
Savoury Soy Milk Soup (Dou Jiang) – A breakfast classic with fried dough sticks and scallions.
Cultural Backdrop: The Pingxi Sky Lantern Festival is nearby — a luminous display of floating wishes. Though unrelated to tofu, it’s worth noting the rise of biodegradable lanterns to address environmental concerns.
Plan Your Visit:
Specialty Dish: Fried stinky tofu for first-timers, braised for bold eaters.
Best Time: Cooler evenings when night markets are most lively.
Insider Tip: Fresh stinky tofu has a balanced, savoury aroma without harsh sourness — overly sharp, overripe smells may mean it’s past its best.
3. Indonesia — Tahu, Tempeh, and Tough Conversations
In Indonesia, tahu (tofu) and tempeh (fermented soybean cake) are staples, each with distinct origins: tofu from Chinese culinary influence, tempeh as a homegrown Indonesian tradition.
Must-Try:
Tahu Goreng – Deep-fried tofu with peanut sauce or sambal.
Tempeh Bacem – Sweet-spiced, slow-cooked tempeh glazed with palm sugar.
Ethical Context:
Some East Javanese tofu factories burn imported plastic waste as fuel — a symptom of the global waste trade, where richer nations export non-recyclable plastic to lower-income countries. The resulting emissions contaminate soil, air, and even local food chains. Supporting producers who use clean, traditional fuels helps sustain both the craft and the environment.
Plan Your Visit:
Specialty Dish: Tempeh bacem for a distinctly Indonesian flavour.
Best Time: Dry season (May–October) for better street food conditions.
Insider Tip: Ask locals where tofu or tempeh is made fresh that day — smaller producers often welcome visitors.
4. China — Tofu’s Birthplace and Regional Masters
A cherished legend credits Prince Liu An of Huainan, Anhui, with creating tofu over 2,000 years ago. Scholars note this as a symbolic story rather than proven fact, with tofu’s origins possibly evolving gradually alongside soy milk-making.
Signature Experiences:
Huainan Tofu Festival – A celebration of local tofu-making with cooking contests, cultural performances, and oversized tofu sculptures.
Mapo Doufu, Sichuan – Soft tofu in a fiery sauce of chilli, Sichuan pepper, garlic, and fermented black beans — a balance of heat, numbing spice, and savoury depth.
Heritage Note: While some producers offer museum-style exhibits, no verified public “Huainan Tofu Museum” exists. Treat heritage tours as artisanal displays rather than formal institutions.
Plan Your Visit:
Specialty Dish: Mapo Doufu in its birthplace, Sichuan.
Best Time: Autumn for cooler weather and local food festivals.
Insider Tip: In Sichuan, “spicy” means both hot and numbing — be ready for the málà experience.
5. South Korea — Seawater Silks and Spicy Pairings
In Chodang Dubu Village (Gangneung), tofu is made using seawater from the East Sea, acting as a natural coagulant. This mineral-rich brine gives the tofu a silky texture and subtle oceanic flavour, a technique dating back to the Joseon era.
Don’t Miss:
Fresh Chodang Dubu – Served warm with salt or soy sauce.
Tofu Kimchi – Spicy, tangy kimchi paired with warm, firm tofu.
Cultural Backdrop: The UNESCO-listed Gangneung Danoje Festival celebrates Korea’s shamanistic and Confucian traditions with music, markets, and rituals — an authentic seasonal backdrop to tofu dining.
Plan Your Visit:
Specialty Dish: Fresh dubu straight from the press.
Best Time: Festival season (late May to early June).
Insider Tip: Visit early in the day for the freshest batches.
6. United States — Heritage and Reinvention
The US tofu scene blends artisanal heritage with bold, contemporary experimentation.
Where to Go:
Ota Tofu, Portland, Oregon – Founded in 1911, Ota Tofu has survived floods, ownership changes, Japanese internment during WWII, and shifting food trends. With the help of a sympathetic landlord, the business endured and continues to craft tofu in small batches using traditional moulding techniques and nigari coagulant, producing a texture and flavour prized by chefs across the Pacific Northwest.
San Francisco Bay Area – A hub for creative vegan dining where tofu becomes part of fine dining innovation.
Celebrations:
World Tofu Day (July 26) – Marked by local vegan festivals and cooking workshops. Event types vary, so check local listings.
Plan Your Visit:
Specialty Dish: Fresh tofu from an artisanal maker.
Best Time: Summer for tofu festivals and food markets.
Insider Tip: Ask if your tofu is nigari-coagulated — it’s a texture game-changer.
Why Tofu Tourism is Growing
Culinary Connection – Each destination shows tofu’s versatility through unique traditions.
Wellness & Sustainability – Tofu is at the crossroads of plant-based dining and eco-conscious travel.
Cultural Insight – Often linked to religious, historical, and community life.
Ethical Engagement – Travellers can support responsible producers and learn about the broader systems shaping food production.
Final Bite
Tofu tourism is a feast for both senses and conscience. It’s tasting yuba in a Kyoto temple after a spring festival. It’s breathing in the spice of Mapo Doufu in a Sichuan backstreet. It’s hearing the hiss of tahu in a Javanese market at dusk.
Wherever you go, tofu tells a story — of heritage, innovation, and the joy of a shared meal. 🌏✨
