Spicy Fermented Bean Curd
The red devil who can't stop white porridge! Spicy fermented tofu soaked in chili pepper and sesame oil
Description
Fermented tofu aged with coarse chili flakes and sesame oil (or chili oil). Intense saltiness, cheese-like richness, and spiciness coexist.
Classification: For Adults,Fermented Condiment,Spicy Cheese Flavor
Shops selling Spicy Fermented Bean Curd
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Tofu(Soy)
- Rice koji
- Chili
- Salt
- Sesame oil(or Soybean oil)
- Wine
Instructions
- [Usage Secret]
- [Ultimate Plain Congee Companion] When eating congee for Taiwanese breakfast, put
- block in a small dish, shaving it bit by bit with chopsticks to eat with hot congee. Heat and richness make a bowl of congee disappear.
- [Furu Kongxincai (Spicy version)] Crushing and adding this with garlic when frying water spinach creates a spicy, rich high-end veg stir-fry without needing extra chili.
- [Mutton Sauce] Mix with sugar as a dip for Yangrou Lu (Mutton hot pot).
Learn more Substitutes, pairings, tips
Key spices
Chili savoriness and intense fermented tofu smell
Substitutes at Japanese supermarkets
Mix kimchi juice and grated cheese slightly (pseudo-flavor reproduction)
Pairing
Plain Congee, Water spinach stir-fry, Yangrou Lu (Mutton hot pot)
Trivia
[For Adults] Sold in supers submerged in red sauce next to white Doufu Ru. Added heat slightly masks the fermented odor, actually making it easier for beginners than regular Doufu Ru. Licking this with a toothpick while drinking alcohol (especially Kaoliang/Shochu) is the pinnacle of Taiwanese drinkers.
Eating tips & etiquette
[Unique Eating] Split a piping hot Mantou (Chinese steamed bun) and spread this La Furu thinly instead of butter to make a spicy, rich Chinese-style sandwich!
Allergen
Soy, Sesame