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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.
Translations
food product made of coagulated animal blood
Chinese:
Cantonese: 紅／红(hung4)(usually qualified with the animal)
Mandarin: 血豆腐(xuèdòufu), 血(zh)(xuè)(usually qualified with the animal), 血旺(xuèwàng)(southwestern China)
