'Nèn dòufu' literally means 'tender bean curd' — 嫩 (nèn) means 'soft', 'tender', or 'delicate'; 豆 (dòu) means 'bean'; and 腐 (fǔ) means 'curd' or 'fermented/processed food'. Together, they refer to silken or soft tofu, a delicate, custard-like variety made with less coagulant and higher water content than firm tofu. It’s prized for its smooth texture and mild flavor, commonly used in chilled desserts, soups like 'dòuhuā' (tofu pudding), or gently simmered dishes where structure isn’t required.

This tofu is especially popular in southern China and Taiwan, often served with syrup, ginger syrup, or savory broths. Unlike firmer varieties, it cannot be stir-fried or grilled without breaking — it must be handled carefully and added at the end of cooking. Its high moisture content also makes it more perishable, so freshness is key when purchasing.