Soft and fluffy tempeh made from soy pulp or tofu dregs. Korean cuisine is largely based on rice, noodles, tofu, vegetables, fish and meats. It is filled with tofu and diced carrot, lightly seasoned and deep fried. Soy-based dishes, such as variations of tofu and tempeh, are also very popular. Small morsels of meat, seafood or tofu may be added. In Asia, seafoods, tofu, and shiitake mushrooms may also be used. Sichuan's stinky tofu also has spicy flavor. It is eaten as a salad in the same manner as yellow tofu. Okara is a food by-product from tofu and soy milk production. Grass jelly and annin tofu are Chinese jellied desserts. Chopped omelette or in lieu of extra firm tofu can also be alongside. Doufuru is another type of fermented tofu that has a salty taste. The invention of the vegetarian food tofu was credit to a Taoist. It is a Chinese snack made with very soft tofu. Two kinds of freeze-dried tofu are produced in Japan.