White Fermented Tofu (Bai Fu Ru)
青菜炒めがプロの味に！塩気と旨味が鋭い「白いチーズ豆腐」
Description
The basic Fu Ru fermented in a clear brine of salt and Baijiu without red yeast rice. Less sweet and sharper in saltiness compared to Red Fu Ru. Used more for seasoning green vegetable stir-fries or adding salt/depth to hot pot dips, rather than meat dishes. A staple side for congee.
Classification: Hardcore, Condiment, Fermented Tofu, Fermented Food, Salty, Stir-fry, Hot Pot Dip
Shops selling White Fermented Tofu (Bai 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
Instructions
- [Typical Uses]
- [Greens Magic] Add mashed White Fu Ru to water spinach or cabbage stir-fries; instantly transforms a plain veggie dish into a deep, high-end restaurant flavor.
- Mash into Beijing mutton hot pot sesame dip for salty fermented umami.
- Scrape with chopsticks to eat with rice/congee.
Learn more Substitutes, pairings, tips
Key spices
Strong Baijiu alcohol aroma with sharp umami like salty blue cheese
Substitutes at Japanese supermarkets
Substitute umami and saltiness with anchovy paste
Pairing
Stir-fried Water Spinach / Hot Pot Dip / Porridge
Trivia
A 'rice companion' always in Chinese fridges, but so salty they say 'one cube equals one bowl of rice'. The spicy 'La Fu Ru' coated in chilies is also popular.
Eating tips & etiquette
When using in stir-fries, ALWAYS dissolve it into a liquid with wine or water before adding to the wok. Frying briefly in hot oil evaporates the alcohol, leaving only the umami clinging to the veggies.
Allergen
Soybeans