Fermented tofu is a Chinese condiment consisting of a form of processed, preserved tofu used in East Asian cuisine. The ingredients typically are soybeans, salt, rice wine and sesame oil or vinegar. Red bean curd is used in Chinese cooking as a flavor enhancer in marinades and stews. It is a type of preserved bean curd (also called fermented bean curd) that consists of cubes of soybean curd that have been preserved in rice wine, fermented red rice, and other seasonings. In addition to red bean curd, there are several varieties of preserved bean curd, from white (which is plain fermented bean curd) to stinky (which is fermented over six months) to Chiang fermented bean curd (which is soaked in miso). Sometimes called "Chinese cheese," fermented bean curd has a similar mouthfeel to certain dairy products. The fermentation breaks down proteins, giving the bean curd a texture like smooth paste. Red bean curd is simply taken from the jar and added to recipes or served as a condiment. It is expensive, priced about four times as much as regular tofu.
- Fermented bean curd can be used as a condiment, as an ingredient for dipping sauces, or just a hit of salt and flavor to eat with a simple rice/water
- It can also be a great ingredient in cooked dishes.
- Mainly used for marinades, sauces, and braised meat dishes.
- Normally combined in to sauces to accompany hot pot, or consumed at breakfast to flavor rice, porridge, gruel, congee, or erkuai.
- Besides being a delicious condiment, fermented tofu, as a soy product, contains minerals such as calcium, magnesium, iron, potassium and zinc
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