What is Fermented Tofu Called: An In-Depth Exploration

Fermented tofu, also known as stinky tofu, is a popular ingredient in many Asian cuisines. In this article, we’ll explore the history and variations of this pungent and flavorful ingredient, as well as provide tips on how to use it in your cooking.

What is Fermented Tofu

Fermented tofu, also known as bean curd, is a traditional Chinese condiment made by aging tofu in a brine mixture. This process enhances the flavor and texture of the tofu, making it quite different from regular tofu. Fermented tofu is known for its strong taste and pungent odor, which some people might find to be an acquired taste. It is rich in plant proteins and, after fermentation, the protein is broken down into various amino acids that can be directly digested and absorbed by the human body, earning it the nickname “Oriental Cheese” (Yum of China).

There are different varieties of fermented tofu, such as red fermented tofu (南乳, nán rǔ) and sesame oil fermented tofu (麻油腐乳, máyóu fǔrǔ). Red fermented tofu is a southern version that has a slightly funkier and sweeter taste, and it is characterized by its deep red color, derived from red yeast rice (The Plant-Based Wok). Sesame oil fermented tofu, on the other hand, is brined with sesame oil, which gives it a distinctive nutty fragrance.

Fermented tofu can be used in various ways. It can be consumed as a condiment or mixed into dipping sauces for a punch of umami savoriness (Food and Wine). It also pairs well with simple rice dishes, porridge, congee, or plain steamed buns (The Woks of Life).

To create fermented tofu, firm tofu is first air-dried, sometimes allowing a fine mold to form on its surface before being aged in a brine mixture. The brining process can last anywhere from 12 hours to several months or even longer, depending on the desired level of fermentation and flavor (Delighted Cooking).

In summary, fermented tofu is a unique and versatile ingredient in Chinese cuisine, offering a rich and savory taste to those who appreciate its pungent flavor profile. This aged bean curd can be used in various dishes and is valued for its easily digestible plant proteins that are transformed through the fermentation process.

Types of Fermented Tofu

Fermented tofu, also known as “jiang dou fu” or “fu ru,” is a popular ingredient originating from Chinese cuisine. It is known for its pungent taste and strong umami flavors, making it a versatile addition to many dishes. In this section, we will explore three main types of fermented tofu: Red Fermented Tofu, White Fermented Tofu, and Stinky Tofu.

Red Fermented Tofu

Red Fermented Tofu, or “hong fu ru,” is a type of fermented bean curd made by fermenting tofu in red rice and salt. This process gives it its distinctive red hue and rich, savory flavor. It is typically used as a seasoning or marinade for a variety of dishes such as steamed fish, stir-fries, and braised meats. Red Fermented Tofu can be found in most Asian grocery stores, packed in jars with brine.

White Fermented Tofu

White Fermented Tofu, or “bai fu ru,” is another form of fermented bean curd. Unlike its red counterpart, it is not fermented in red rice, which gives it its white color. White Fermented Tofu has a milder taste compared to Red Fermented Tofu, making it an ideal choice for those who prefer a less intense flavor profile source. It is commonly used in sauces, dressings, and dips or added to dishes like stir-fried vegetables and tofu scrambles. Like Red Fermented Tofu, it is available in jars at most Asian grocery stores.

Stinky Tofu

Stinky tofu is a type of fermented tofu that, as its name suggests, has a noticeably pungent odor. It is made by fermenting tofu in a brine of various ingredients, such as fermented milk, vegetables, and meat. This process can take several weeks to months, depending on the desired level of fermentation source. Stinky tofu is often enjoyed as a standalone snack, either deep-fried or steamed, and can be found in night markets and street food stalls across Asia.

When using fermented tofu in your cooking, it is crucial to select the appropriate type for your dish. Red and White Fermented Tofu are ideal for adding depth and richness to sauces, marinades, and stews, while Stinky Tofu is best enjoyed as a unique and flavorful street food snack. Incorporating these varieties of fermented tofu into your culinary repertoire can significantly enhance your dishes and introduce new, exciting flavors to your meals.

History and Origin

Fermented tofu, also known as fu ru or jiang dou fu, has a rich history that traces back to ancient China (source). Its exact origin is not well-known, but it has played a significant role in Chinese cuisine for centuries (source).

During its early history, various names were used to refer to fermented tofu in different Chinese dialects. After 1979, the standard pinyin system translated it as doufuru in standard Mandarin (source).

Tofu was brought to Japan in the late 8th century during the Nara period by Zen Buddhist monks. The Japanese initially termed it “Chinese curd” (唐腐, tōfu) (source). A firm version of tofu was later introduced in Tosa Province, currently known as Kochi Prefecture, by a Korean doctor and prisoner of war after the Japanese invasions of Korea (1592-1598) (source).

Outside China, fermented tofu spread to other parts of East Asia, where it became a core ingredient in the culinary traditions of these regions (source).

Fermented tofu has an acquired taste and is often described as pungent due to the fermentation process. It is a versatile ingredient used in various dishes, sauces, and flavorings, and is packed in jars with its brine, in the form of dice-sized cubes (source).

With its roots in ancient China, fermented tofu has become a popular and essential ingredient in the cuisines of East Asia, adding depth, richness, and umami to a wide range of dishes.

Ingredients and Preparation

Fermented tofu, also known as fǔrǔ (腐乳) or sometimes “foo yee” for people of Cantonese origin, is a type of preserved tofu made with fresh bean curd, salt, rice wine, and other flavorings source. This traditional Chinese ingredient offers a deliciously creamy, spreadable texture and a salty, funky flavor gained from the fermentation process source. In this section, we will delve into the ingredients and preparation of fermented tofu, focusing on the molds and fermentation process, as well as the spices and seasonings used to make this umami-rich condiment.

Molds and Fermentation Process

The first key factor in creating fermented tofu is the mold, which plays a significant role in the fermentation process. Using natural cultures found in rice flour or moldy rice, tofu is left to grow beneficial molds under controlled conditions source. To ensure that the tofu does not spoil, a brine solution of boiled water mixed with salt, sugar, and rice wine (or vodka) becomes important source. The fermented tofu is then placed in glass jars and covered with the brine for preservation, allowing flavors to develop further.

Spices and Seasonings

In addition to molds and fermentation, spices, and seasonings are crucial in making fermented tofu. Two common types include white fermented tofu (白腐乳) and red fermented tofu (红腐乳) source, with both requiring their own unique blend of ingredients.

White Fermented Tofu

For white fermented tofu, the ingredients typically involve:

• Bean curd
• Salt
• Rice wine
• Water

Red Fermented Tofu

For red fermented tofu, additional ingredients add complexity and color to the final product:

• Red yeast rice, which gives it the characteristic red hue
• Spices such as star anise and cinnamon
• Sesame oil

With these seasonings and spices, fermented tofu can be used in various ways, such as a condiment, marinade, or sauce in Chinese cuisine. The naturally strong, umami flavor enhances and deepens the taste of dishes. In both cases, it is essential to note that the quality of ingredients and the fermentation time will majorly affect the final product’s taste and texture.

In conclusion, the combination of molds, fermentation, and various spices and seasonings create the unique, rich taste and texture of fermented tofu. Incorporating this versatile ingredient into your cooking can elevate your dishes and offer a burst of umami flavor.

Taste and Texture

Fermented tofu, also known as 酱豆腐, 腐乳 (jiang dou fu, fu ru) or fermented bean curd, is a popular Chinese condiment with a unique taste and texture. The flavor can best be described as umami-rich, with a strong, bold character that distinguishes it from regular tofu¹. The taste is often compared to aged cheeses like feta or blue cheese due to its salty, funky, and slightly sour notes².

The texture of fermented tofu is quite different from that of traditional tofu. Instead of being firm and solid, it exhibits a creamy and spreadable quality³. This creamy characteristic makes it easy to use in various recipes and as a topping for dishes.

There are several types of fermented tofu, with white fermented tofu (白腐乳) and red fermented tofu (红腐乳) being the most common ones used for cooking⁴. Each type imparts its own unique characteristics to the dishes it’s used in.

Despite its bold taste and aroma, fermented tofu is a versatile ingredient that can elevate the flavor profile of many dishes. It is used as a condiment, ingredient for dipping sauces, as well as to add an extra layer of flavor to staple foods like rice, congee, and steamed buns⁵.

In summary, fermented tofu offers an interesting taste and texture combination that is both umami-rich and creamy, with a distinct cheese-like quality. This makes it a sought-after ingredient in Chinese cuisine, capable of enhancing various recipes and dishes.

Culinary Uses

Fermented tofu, also known as fu ru or jiang dou fu, is a popular ingredient in various Chinese dishes. It is a type of preserved tofu made from fresh bean curd, salt, rice wine, and other flavorings¹. Available in various forms, including white fermented tofu (白腐乳) and red fermented tofu (红腐乳), the condiment is known for its rich, savory, and umami flavors². This section discusses the culinary uses of fermented tofu, focusing on dipping sauces and cooking recipes.

Dipping Sauces

Fermented tofu is often used as a base for dipping sauces. A popular recipe combines fermented tofu with chili flakes, sesame oil, and a touch of sugar to create a spicy and savory dipping sauce perfect for various dishes. Additionally, it can be paired with congee, a traditional Chinese rice porridge, to create a unique and delicious flavor contrast².

Cooking Recipes

In cooking, fermented tofu is often used in different recipes to enhance flavor and texture. It’s a popular addition to dishes featuring water spinach or regular spinach². One way to utilize it in your cooking is to stir-fry the vegetables with fermented tofu, garlic, and other seasonings. The dish is not only tasty, but also visually appealing, with the spinach taking on a slightly reddish hue from the red-fermented tofu.

Another recipe that makes use of fermented tofu is a braised meat dish, where the tofu is combined with soy sauce, ginger, garlic, and spices. The fermented tofu adds depth, richness, and umami to the braised meat, creating an unforgettable dining experience².

When using fermented tofu in recipes, remember to store it properly in a refrigerator. This will ensure its freshness and potency, maximizing the flavors in the dishes².

In conclusion, fermented tofu is a versatile condiment with multiple culinary uses, particularly in Chinese cuisine. When experimenting with it in your kitchen, don’t hesitate to try it in new recipes or incorporate it into existing ones for an added layer of umami goodness.

Similarities and Differences with Cheese

Fermented tofu, also known as fermented bean curd, tofu cheese, soy cheese, or preserved tofu, is a Chinese condiment made from a form of processed, preserved tofu used in East Asian cuisine. It consists of soybeans, salt, rice wine, and sesame oil or vinegar as its main ingredients. Unlike western-style cheese, it is not made from milk but rather from soybeans, thus making it suitable for individuals with lactose intolerance or vegans who avoid dairy products (source).

When comparing fermented tofu to traditional cheese like blue cheese and Camembert, they all can serve as a source of protein and flavor in various culinary dishes. However, the main differences lie in their taste, texture, and methods of production. Western-style cheeses, such as blue cheese and Camembert, are made from dairy milk and undergo a fermentation process using specific bacteria and mold strains to form their distinct flavor profiles and textures. They often have a creamier, tangier, or more pungent flavor owing to their fermentation processes.

On the other hand, fermented tofu has a different consistency and taste, which comes from its unique production process. Fermented tofu is made by condensing soy milk, and then the curds are mixed with rice wine and seasonings to create its distinctive taste, which is usually salty, umami-rich, and savory. Fermented tofu also varies in texture from firm to smooth, depending on the specific type of tofu being used and the fermentation process (source).

Here are a few noteworthy points comparing fermented tofu with traditional cheese:

• Origin: Fermented tofu is primarily used in East Asian cuisine, whereas blue cheese, Camembert, and other western-style cheeses originate from European countries.
• Base ingredients: Fermented tofu uses soybeans, while cheeses like blue cheese and Camembert start with dairy milk.
• Fermentation process: Cheeses undergo fermentation using bacteria and mold, while fermented tofu is made by condensing soy milk and mixing it with rice wine and seasonings.
• Texture: Cheese textures can range from creamy (Camembert) to crumbly (blue cheese), while fermented tofu textures range from firm to smooth.
• Flavor: Cheeses have a tangy or pungent flavor profile, while fermented tofu has a salty, umami-rich, and savory taste.
• Dietary restrictions: Fermented tofu is suitable for vegans, whereas dairy-based cheeses are not.

In summary, although fermented tofu and cheeses like blue cheese and Camembert are both used as flavorful ingredients in various culinary dishes, they differ in their origins, base ingredients, fermentation processes, textures, and flavors. Fermented tofu is an exciting alternative to traditional cheese, especially for those who are lactose intolerant or looking for vegan options, as it offers a unique taste and versatility in East Asian cuisine.

Storage and Preservation

Fermented tofu, also known as fermented bean curd or preserved tofu, is a popular condiment in Chinese cuisine. It comes in various forms, with the most common being white fermented tofu and red fermented tofu. The process of fermentation gives the tofu a unique, soft, and spreadable texture, while also enhancing its flavor profile.

When it comes to storing and preserving fermented tofu, it is essential to follow certain guidelines in order to maintain its quality and taste. Store the tofu in glass jars, using either its original packaging or a clean, airtight container. Make sure the tofu is completely covered in the brine or liquid, as this helps to preserve the tofu’s freshness.

Typically, you can store fermented tofu in the fridge for an extended period, as the fermentation process helps to prolong its shelf life. Aim to consume it within a few months for optimal flavor, though it is generally safe to consume even beyond this time frame.

Incorporating fermented tofu into your meals offers a variety of delicious options. One common dish to enjoy with fermented tofu is congee, a simple rice porridge often served as a comforting breakfast or light meal. The savory and salty flavor of the tofu pairs well with the mild taste of congee. When using fermented tofu in recipes or as a condiment, it is essential to store and preserve the tofu properly to maintain its quality and ensure the best tasting experience.

To summarize, storing and preserving fermented tofu involves:

• Using a clean, airtight glass jar for storage
• Ensuring the tofu is covered in brine or liquid
• Storing in the fridge for an extended period
• Consuming within a few months for optimal flavor

By following these guidelines, you can enjoy the unique taste and texture of fermented tofu in various dishes, including congee, while maintaining the high quality and freshness of the product.

Popular Brands and Variants

Fermented tofu, also known as fu ru or jiang dou fu, is a traditional Chinese condiment with a unique umami flavor, made from soybeans. It comes in various types and flavors, each with its own distinct characteristics.

One popular and versatile type is the white fermented tofu, which is mild and smooth in taste, making it easy to incorporate into a wide range of dishes. Another common variety is the red fermented tofu or hóng fǔrǔ, used mainly for cooking. It has a distinct reddish color due to the addition of red yeast rice during the fermentation process.

In addition to these basic types, there are other interesting flavored variants of fermented tofu, such as:

• Sesame oil fermented tofu (máyóu fǔrǔ), brined with sesame oil, giving it a nutty aroma.
• Stinky fermented tofu (chòu fǔrǔ), which has a pungent odor and a grey-blueish-green color.
• Chili oil fermented tofu (hóngyóu fǔrǔ), fermented with crushed Sichuan chiles for a touch of heat.

One notable brand of fermented tofu is Wang Zhi He, which offers a range of options, including the popular Supreme Tofu. This variety has a thick, pudding-like consistency, made with twice as many soybeans as most other brands.

When selecting fermented tofu for your dishes, it’s essential to consider the desired flavor profile and the specific type that best suits your culinary needs. By experimenting with different brands and varieties, you can discover new and exciting ways to incorporate this umami-rich ingredient into your cooking.

Joey Bruno

Hey, I’m Joey. I’ve been cooking since I was a little kid and love everything about it. You can find my writing about food, kitchen appliances (such as blenders) and much more. Thanks for stopping by!