Fermented Tofu
Fermented Tofu, or 腐乳 in Chinese, is a common condiment in Chinese cooking. It is traditionally made by naturally and slowly fermenting dry tofu and then soaking the fermented tofu in a brine made with Chinese rice wine, vinegar, and other flavorings like chili peppers or sesame oil. It has a very pungent taste and smell, with a texture and boldness similar to blue cheese. It’s often nicknamed, Chinese Cheese. Or perhaps it should be Chinese Vegan Cheese as the process of making this sauce is similar to cheese-making, except it’s all plant-based.
A tiny jar of Fermented Tofu goes a long way.
If you like cheese, I guarantee you will love this too. It’s been around for a long time — first created more than 2000 years ago during the Hans Dynasty. It is a staple and beloved condiment in our family when we were growing up in Hong Kong. To me, the flavor is very unique, has many layers, and a subtle sweetness among the savory characteristics. In addition to all the traditional ways and dishes, I would use it now whenever I need to up-level the umami flavor of a dish, especially if it is vegan. But this tofu holds up against even a strong meat dish, like the lamb stew, as a dipping sauce. And don’t forget, the brine is delicious too! In fact, my mama loves it so much, she would spread this on a piece of toast with a generous sprinkle of sugar when she wants a quick snack.
There are at least two varieties of this paste. The white one shown above and a red version called 南乳 in Cantonese that seems sweeter to me. The red comes from adding red yeast rice to the brine during the production. Red Fermented Tofu is one of the main ingredients used to marinate the Hong Kong Style BBQ Pork. That’s where traditionally the red color of the BBQ Pork comes from.
Fermented Tofu is a very versatile sauce. It can be used in many different ways. These are some that are popular:
For Dipping: Take a cube or two with a bit of the brine in a small saucer mixed with sugar to make a dipping sauce for Chinese Hot Pot or Hong Kong Style Lamb Stew with Bean Curd Sheet (支竹羊腩煲). It’s also great to go with plain congee.
For Cooking: Great for stews, stir-fry vegetable, and fried rice.
For Marinating: Red Fermented Tofu is especially great for marinating pork or chicken.
For Spreading: Use it as a spread for savory scallion pancakes and just a plain piece of toast with a sprinkle of sugar to bring out the umami flavor.
Hope you find this post helpful and would give this ingredient a try. If you would like to support Dash of Soy, send a gift below, or use Venmo. 100% of your contribution goes into recipe curation, testing, and artwork that makes Dash of Soy a special place. Thank you!
