Just to follow-up on me previous comment regarding “tahu/tauhu”. When I was writing “Asian Tofu” I spent hours figuring out how to spell tofu in various Asian languages. It got murky with Bahasa so I surveyed cookbooks that covered Malaysian/Singaporean/Indonesian fare.

What I found was that “tahu” was used in works by Sri Owen, James Oseland, and Yasa Boga. Betty Saw spelled it as “tauhu” and “taufu”. Lee Sook Sing spelled it as “towfoo”. In the end, I chose the spelling that was most used, hence tahu. I wish that there had been a consistent Romanized spelling.

With all due respect, we’re going to keep the spelling as “tahu” so as to lessen confusion with other dishes from the region. I greatly appreciate your calling it out as it’s a great language lesson.

It’s hard to work in multiple languages. And these are the challenges. They’re also the kind of things that keep me at night. At the end of the day, it’s about the recipe. This one is a head turner. ;-)