page_title: Fermented bean curd
section_title: Varieties
hierarchical_section_title: Fermented bean curd / Varieties
caption_attribution_description: Français&#160;: Tofu fermenté de Guilin, l'un des "trois trésors" de la ville. English: Fermented tofu from Guilin, one of the city's "three treasures". 中文（简体）‎: 桂林臭豆腐
context_page_description: Fermented tofu is a Chinese condiment consisting of a form of processed, preserved tofu used in East Asian cuisine. 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 living in 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.
context_section_description: White preserved bean curd is the most common type and can be described without the white adjective. The flavor, color and aroma can be altered using various combinations of spices and seasoning in the brine with alterations in the commonly used combination of 10% rice wine and  12% salt. Those with no alcohol produces "small cheese cubes" (hih-fang) while those with double the alcohol content produces "drunken cheese" (tsui-fang). This variety is also available with chili and/or sesame oil. Seasonings can include anise, cinnamon, lemon juice, lemon zest, dried shrimp, and ham.  In addition, one can also obtain the curd dried, and without brine, which are then sold in paper cartons.
  Red fermented bean curd (紅腐乳; hóngfǔrǔ, or 南乳; nánrǔ) incorporates red yeast rice (cultivated with Monascus purpureus) with the brining liquor for a deep-red color and distinctively thickened flavor and aroma. This variety may also contain chili. A popular derivative of this variety has an appearance of ketchup and is seasoned with rose wine, caramel and natural sugar.
  Stinky fermented bean curd is fermented for over six months and is also popular due to its strong creamy flavor.  However due to its strong acrid smell, this variety is an acquired taste. Note that stinky sufu differs from stinky tofu in appearance, consistency and salt content. Stinky sufu are made in the same cube-like shapes and has a similar smooth soft creamy texture as regular white sufu. In Taiwan, a green version is popular and made with sake lees, crushed leaves and a green mucor mold. It is then fermented for 12 hours and sold on the streets.
  Chiang fermented bean curd (Chiang-doufu) is made with cubes of tofu soaked in either Chinese-style miso (Chiang) or soy sauce for several days. Usually reddish-brown in color and salty, it may be dried and fermented further and may also be mixed with sake lees. In Japan, miso is used.
caption: Stinky tofu.
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