Tofu

Grated coconut with various ingredients (tempeh, tofu, anchovy, fish, meat or mushroom) spiced and steamed in banana leaf

fried tofu, steamed rice cake (lontong or ketupat), bean sprouts, rice vermicelli, cucumber, served in peanut sauce and sweet soy sauce, topped with krupuk and fried shallots

is an Indonesian rice dish, typical food of Osing people in Banyuwangi, consisting of steamed rice with boiled vegetables (includes boiled spinach, cosmos and basil leaves), tofu, tempeh, corn fritter and fried ariid catfish

Common fillings include meat and vegetables such as beef, pork, chicken and pheasant meat, tofu, mung bean sprouts, mushrooms, oyster, and a couple of whole pine nuts per dumpling.

is an East Javanese tofu dish

fried tofu

Tahu sumedang or Tahu bunkeng (Sumedangite tofu, bunkeng tofu) is a Sundanese deep-fried tofu from Sumedang, West Java, Indonesia.

In Yogyakarta, lotek includes the use of mixed vegetables (raw and steamed vegetables), served with krupuk, tempeh, bakwan (fried batter), and fried tofu.

lunch meat, tofu and other assorted offal

The dish is made with freshly curdled extra soft tofu (sundubu) which has not been strained and pressed, vegetables, sometimes mushrooms, onion, optional seafood (commonly oysters, mussels, clams and shrimp), optional meat (commonly beef or pork), and gochujang or gochugaru.

These may include whole grains such as quinoa or brown rice, plant proteins such as chickpeas or tofu, and vegetables.