blood tofu

Calque of Chinese 血豆腐 (xuèdòufu).

blood tofu (uncountable)

1. A food product made of coagulated animal blood, used in various Asian cuisines.
   • 2008, Jen Lin-Liu, Serve the People: A Stir-fried Journey Through China‎, Orlando: Harcourt, →ISBN, page 48:

     In the bean curd section, we came across a large plastic bin of tofu that had a strange reddish-brown color. "That's blood tofu," said Chairman Wang, explaining that it was bean curd mixed with pig's blood for extra flavor and texture.

   • 2010, Bernard Ho, Aleta Lee, Lord Liu Chun's Secrets of Longevity: 600 Years of Proven Cures‎, Bloomington, IN: iUniverse, →ISBN, page 93:

     Patients on a soft-food diet can eat pureed liver or blood tofu made from the blood of pigs, cows, chickens, or ducks.

   • 2011, William Shurtleff, Akiko Aoyagi, History of Fermented Tofu - A Healthy Nondairy / Vegan Cheese (1610-2011)‎, Lafayette, CA: Soyinfo Center, →ISBN, page 290:

     Blood tofu is made only once a year, at the time of the spring festival. The pig is slaughtered and fresh blood is drawn from it. Most of the meat is preserved with salt. Cooking blood tofu is a long and complicated process.

• blood curd
• blood jelly
• blood pudding