Use the hot fermented bean curd to introduce pungent, cheese-like aromas to dishes. Also add the hot curd to sauces, or even a splash of the juice to enhance flavours. Serve small bowls of fermented bean curd with chilli as a condiment with Chinese hot pot dishes. Or ‘mash’ a small amount of fermented bean curd with its brine and mix into a vegetable stir fry.
Hot fermented bean curd is a soybean-based preserve used both as a condiment and ingredient in Asian cooking. The red flecks and spicy notes makes this a versatile sauce, chosen over the plain variety by chilli-lovers.
Fermented bean curd is an Asian condiment that’s popular in China. The curd, or tofu, is cut into rough cubes and fermented. The fermentation technique, based on old rural methods, involves aging the bean curd in dry rice straw for a few weeks. Once the bean curd develops a stronger flavour and aroma, it is bottled in strong alcohol with spices.
Ingredients: water, soybean (40.8%), cooking wine, salt, chilli (1.5%), spices (0.9%). Contains sulphites. Contains allergens: soya.
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