Grocery · 450 gm
Salted Fermented Tofu
What it is
This is a jar of fermented tofu, also known as 'furu' or 'doufu ru'. It is made from soybeans that have been fermented and then preserved in a brine. The texture is soft and creamy, and the flavor is savory with a hint of umami. It is a traditional condiment in many Asian cuisines, adding a unique depth of flavor to dishes.
How people cook with it
Fermented tofu is a versatile ingredient that can be used in a variety of ways to enhance the taste of your cooking.
- As a dipping sauce for vegetables
- To season congee or rice porridge
- In marinades for meats
- To add depth to stir-fries
To use, gently scoop out the desired amount of fermented tofu from the jar, taking care to include some of the brine, which is full of flavor. You can mash it with a fork to create a paste or use it in chunks. It is often mixed with other ingredients like chili oil, garlic, or soy sauce to create custom dipping sauces. It can also be directly added to broths, marinades, or stir-fry sauces to imbue them with its characteristic savory and slightly pungent taste. A little goes a long way due to its intense flavor.
How it differs from similar foods
Unlike fresh tofu, fermented tofu has undergone a process of aging and preservation, resulting in a significantly more intense and complex flavor profile. Its texture is also much softer and creamier, almost spreadable, whereas fresh tofu can range from silken to firm. The fermentation process creates a distinct umami and slightly cheesy aroma.
Who it is for
Home cooks looking to explore authentic Asian flavors will find this ingredient useful.
How to keep the rest
After opening, it is important to keep the fermented tofu refrigerated. Ensure the tofu remains submerged in its brine to prevent it from drying out. If the brine level drops, you can add a little bit of salted water. It should be consumed within a few weeks for the best quality.