Wang Zhi He Dou Fu Ru (Fermented Tofu)
中国のブルーチーズ！お粥の最強のお供
Description
Seasoning made by inoculating tofu with mold and fermenting it for months in brine, wine, chili, and sesame oil. Pungent odor, but melts like blue cheese into a block of intense umami.
Classification: Intermediate, Condiment, Eastern Cheese, Intense Richness
Shops selling Wang Zhi He Dou Fu Ru (Fermented Tofu)
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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)
- Water
- Wine
- Salt
- Chili
- Sesame oil
- Spices
Instructions
- [Authentic Usage]
- (Eat raw) Because it's intensely salty, scrape off a tiny bit with chopsticks and place it on bland rice congee (the ultimate breakfast).
- (Stir-fry secret) When stir-frying water spinach, mash one cube and dissolve it into the hot oil. Combined with garlic, it creates explosive richness (Fu Ru Stir-fry).
- (Sauce base) Mash into Hot Pot dipping sauces or spread thinly inside Chinese crepes to drastically deepen the flavor profile.
Learn more Substitutes, pairings, tips
Key spices
Intense amino acids of fermented soy and alcohol aroma
Substitutes at Japanese supermarkets
Blue cheese + Shio Koji (flavor image)
Pairing
Rice Congee / Stir-fried Water Spinach / Hot Pot Dip
Trivia
[Trivia] Comes in Red (Hong Fu Ru), White (Bai Fu Ru), and the extreme 'Stinky Tofu Ru'. Beginners should start with the mild White version soaked in sesame oil.
Eating tips & etiquette
[Unique Eating] The jar contains neat dice of tofu, but NEVER pop a whole one in your mouth (the salt will make you writhe in agony). Shave off tiny bits slowly.
Allergen
Soybeans, Sesame