Ochama · 450g
Ochama Pork Blood Tofu
What it is
This is a type of firm, savory tofu made from pork blood and soy milk. It has a deep, rich color and a distinct, slightly metallic flavor that is characteristic of its primary ingredient. The texture is smooth and dense, similar to a firm block of traditional tofu but with a unique mouthfeel. It is a traditional ingredient in many Asian cuisines, valued for its color and flavor contributions to dishes.
How people cook with it
Pork blood tofu is often incorporated into soups and stews, where it absorbs the flavors of the broth. It can also be sliced and pan-fried or added to stir-fries.
- Add to hot pot broths
- Slice for stir-fries
- Cube into soups
- Pan-fry for a crispy exterior
To prepare pork blood tofu, first rinse the block under cool water. You can then cut it into desired shapes, such as cubes or slices, depending on the dish. For soups and stews, add the cubes directly to the simmering liquid during the last few minutes of cooking to allow them to heat through and absorb the broth's essence. If pan-frying, ensure the slices are dry before placing them in a hot, oiled pan. Cook until a golden-brown crust forms on both sides.
How it differs from similar foods
Unlike traditional soy tofu, pork blood tofu gets its color and a significant portion of its flavor from pork blood. This results in a darker hue and a richer, more intense taste profile. Its texture is generally denser and firmer than most soy-based tofu varieties.
Who it is for
Home cooks looking to explore traditional Asian ingredients will find this product interesting.
How to keep the rest
After opening, store any unused portion of the pork blood tofu in an airtight container submerged in water in the refrigerator. Change the water daily to maintain freshness. It should be consumed within a few days for the best quality.