Fermented Tofu (Fu Ru)
東洋のブルーチーズ！？豆腐を塩と酒で発酵させた強烈な旨味ブロック
Description
A traditional fermented food eaten nationwide since ancient times. Firm tofu is molded to ferment, then soaked long-term in brine, Baijiu, and spices (Red 'Hong Fu Ru' uses red yeast rice; White 'Bai Fu Ru' does not). Characterized by a pungent fermented odor and rich, sticky, cheese-like umami.
Classification: Hardcore, Condiment, Fermented Food, Delicacy, Similar to Tofuyo, Cheese Flavor
Shops selling Fermented Tofu (Fu Ru)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Soybeans(Tofu)
- Baijiu
- Salt
- Spices
- Red yeast rice(for Red Fu Ru)
Instructions
- [Authentic Recipe]
- Scrape a tiny bit raw with chopsticks and eat over white rice or congee (a Chinese breakfast staple).
- Mash a cube into pork stews (Hong Shao Rou) as a secret ingredient to tenderize meat and explode depth.
- Use to season stir-fried water spinach or greens (Fu Ru Chao Kong Xin Cai).
- Mash into hot pot dips (especially Beijing mutton shabu-shabu) along with sesame paste.
Learn more Substitutes, pairings, tips
Key spices
Behind the intense alcohol and fermented aroma lies a block of salt and umami like aged cheese
Substitutes at Japanese supermarkets
JP 'Tofuyo' (Okinawa) is very close. Or substitute umami with anchovies or Shiokara
Pairing
Plain Congee / Stir-fried Greens / Hot Pot Dip
Trivia
Chinese supermarkets are lined with brands like 'Wang Zhihe'. Red Fu Ru (Nan Ru) is used for braising and coloring meat, while White Fu Ru is used for greens and dips. The violently stinky 'Chou Dou Fu' is also a variation of this.
Eating tips & etiquette
Extremely salty; not meant to be eaten in bites like regular tofu. Take one cube from the jar, mash it tiny bit by bit with chopsticks, and eat with massive white rice or congee. The smell is pungent, but highly addictive once acquired.
Allergen
Soybeans