Fermented white bean curd, or fermented tofu, is a soybean-based preserve used as a condiment in Asian cooking. The curd is cut into rough cubes and pickled in brine, giving it a long shelf-life. The fermentation technique, based on old rural methods, involves aging the bean curd in dry rice straw for a few weeks and then bottling it in strong alcohol with spices.
The pungent, farmyard, cheese-like aroma, and creamy texture brings authentic flavours to dishes when used (sparingly) as garnish, or as a way of enhancing sauces.
Ingredients: Water, soybean (37.8%), cooking wine (sulphites), salt, spices. Allergens are listed in bold.
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