Description
Fermented red beancurd has a salty, savoury flavour. It adds instant umami to sauces, marinades and braised meat dishes. In China, its often served as a condiment for rice or congee.
The fermentation process gives the bean curd a smooth, dairy-like texture. This is why its sometimes called Chinese cheese. In Cantonese cuisine, fermented bean curd is used to stir fry vegetables. Try adding a spoonful to wok-fried green beans, pak choy or spinach.
When it comes to using fermented beancurd, a little goes a long way. Use too much and its funky, salty flavour can overwhelm your dish. A small amount will add depth to Asian stews and stir fries. Its also great for marinating ribs and wings.
Store in a cool dry place away from direct sunlight. Refrigerate after opening.
Ingredients: Water, soybean (38%), salt, wine, red yeast rice
Allergy advice: For allergens see ingredients listed in bold.
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