Fermented red bean curd (aka fermented red tofu) is tofu that has been preserved in salt, rice wine, red yeast rice, and spices. Not to be confused with white fermented tofu which has a slightly milder taste and is used more in sauces and condiments.
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How Do You Use It?
It is most commonly used for braising but can also be used for marinating as well. It is a very salty ingredient with a hint of alcohol flavor from the fermentation. Since it is very in high sodium and potent ingredient, you should use it sparingly in dishes.
It comes in cube form but will almost always need to be mashed up to be used in marinades. If you are using it for braising, it will slowly melt and dissolve once you put it in the braising liquid and mix it around.
We like to use it in our Chinese BBQ’s Pork (Char Siu) recipe because of its red color (which comes from being fermented in red yeast rice). It also provides a wonderful aroma and umami flavor as well.
Where Can I Buy Red Fermented Bean Curd?
You can typically find these at Asian supermarkets in small jars in the sauces aisle by the soy sauces. If it is difficult to find, it can also be purchased online on Amazon as well.
How to Substitute Red Fermented Bean Curd?
To get a similar salty and fermented flavor, you can try substituting it with miso.
How to Store It
Once opened, it should be stored in the fridge and can be kept for a year. It can be kept longer than a year due to the fermentation, and the high salt content but this will also depend on the conditions of the storage as well. Always use a clean utensil to scoop the cubes and sauce out of the jar to prevent contamination.
Recipes That Use Red Fermented Bean Curd
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