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| Fermented bean curd |
Fermented tofu
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| Chinese name |
| Chinese |
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| Literal meaning |
bean curd cream |
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| Alternative Chinese name |
| Chinese |
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| Second alternative Chinese name |
| Chinese |
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| Transcriptions |
| Wu |
| Romanization |
zy vu |
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| Third alternative Chinese name |
| Chinese |
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| Fourth alternative Chinese name |
| Chinese |
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| Vietnamese name |
| Vietnamese |
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| Transcriptions |
| Wu |
| Romanization |
zy vu |
Fermented tofu (also called fermented bean curd, tofu cheese, soy cheese or preserved tofu) is a form of processed, preserved tofu used in East Asian cuisine as a condiment. The ingredients typically are soybeans, salt, rice wine and sesame oil or vinegar. In mainland China the product is often freshly distributed. In overseas Chinese communities and Southeast Asia commercially packaged versions are often sold in jars containing blocks 2- to 4-cm square by 1 to 2 cm thick soaked in brine with select flavorings.
According to the 1596 Compendium of Materia Medica, the creation of soybean curd is attributed to Liu An (179 – 122 BC), king of Huainan. Manufacture spread began during the Han Dynasty in China after it was created. The date when the preservation of this curd began is unknown, but most likely was derived from those wishing to preserve the curd that had appeared to have gone bad.
The Food Encyclopedia, written by Wang Su-Hsiung (1861) of Qing Dynasty, made reference to preserved bean curd as superior to difficult-to-digest, hardened tofu especially for the elderly, children and ill persons.
In Mandarin, the product is generally known as dòufǔrǔ (豆腐乳), "dòurǔ" (豆乳) or fǔrǔ (腐乳) — though in southwest China it is often known as lǔfǔ (卤腐). In English it is sometimes referred to as "soy cheese".
Fermented bean curd has a special mouthfeel similar to certain dairy products due to the breakdown of its proteins which takes place during the air drying and fermentation. Lacking strong flavor, fermented bean curd takes on the aroma and taste of its soaking liquid. The flavor is salty with mild sweetness. The texture and taste of fermented bean curd resembles a firm, smooth paste not unlike creamy blue cheese. (Indeed, this kind of tofu is sometimes called "Chinese cheese" in English). Refrigerated, it can be kept for several years, during which time its flavor is believed to improve.
Fermented tofu is commonly used as a condiment, combined in to sauces to accompany hot pot, or consumed at breakfast to flavor rice, porridge, gruel, congee, or erkuai. Usually either several bricks are placed in a small bowl covered in the flavored brine or one to one half bricks are placed into a bowl. Then, chunks are broken off the brick and consumed with a mouthful of porridge or gruel. The brine may also be used for flavoring. Fermented bean curd can also be added in small amounts, together with its brine, to flavor stir-fried or braised vegetable dishes (particularly leafy green vegetables such as water spinach).
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Wikipedia
