豆乾亦稱豆腐乾，是徽菜、魯菜、川菜、粵菜、蘇菜與台灣料理中常見的食材。豆乾由豆腐經過脫水、壓縮製成。常見的豆乾有白豆乾、五香豆乾兩類。烹飪方法以涼拌、炒、滷、炸較為常見。[1]
 | 此條目需要擴充。 (2013年6月9日) |
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