Red Fermented Tofu (Hong Fu Ru / Nan Ru)
豚肉がトロける魔法！お肉を赤く染める「紅麹」発酵豆腐
Description
Among the fermented tofu (Fu Ru) used nationwide, this version is fermented bright red using 'Red Yeast Rice' in the brine. Called 'Nan Ru' in Guangdong. Milder saltiness with stronger sweetness and depth than white Fu Ru. Exerts absolute power as a secret ingredient and coloring in pork braises.
Classification: Hardcore, Condiment, Secret Ingredient, Fermented Tofu, Fermented Food, Red Yeast Rice, Coloring, Meat Dish
Shops selling Red Fermented Tofu (Hong Fu Ru / Nan 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)
- Red yeast rice
- Baijiu
- Salt
- Spices
Instructions
- [Typical Uses]
- [Meat's Ultimate Partner] Mash a cube into braised pork belly or ribs; it astonishingly tenderizes the meat, adding vibrant red color and aged-cheese depth.
- Base seasoning for Cantonese 'Nan Ru Zha Rou' (Red Fried Pork).
- Eat raw over congee.
Learn more Substitutes, pairings, tips
Key spices
Mellow Amazake-like aroma from red yeast rice、and strong alcohol smell that kills meat odor
Substitutes at Japanese supermarkets
Mix a dash of sugar into JP Tofuyo. Or substitute color with miso and ketchup
Pairing
Hong Shao Rou (Braised Pork) / Porridge
Trivia
Okinawan 'Tofuyo' is an evolution of this Red Fu Ru introduced to the Ryukyu Kingdom. It is ancient Chinese scientific cooking wisdom to make meat 'red, tender, and deeply flavorful'.
Eating tips & etiquette
Soaked in thick red liquid in the jar. When cooking, scoop out a cube, add a bit of the liquid, and mash it completely into a paste in a small bowl before adding to the wok to prevent lumps.
Allergen
Soybeans