Fermented tofu is not just a traditional ingredient, but also a bridge between the past and present, because it is enjoyed by people of all ages. The process of making fermented tofu involves fermenting and processing tofu with specific moulds, ultimately creating a uniquely flavoured soy product. It is not only rich in plant protein but also contains various amino acids and yeast after fermentation, which helps to boost appetite and aid digestion.
Types of fermented tofu
There are three main types of fermented tofu. Each has its own unique characteristics.
- Red fermented tofu is processed with red yeast. It has a vibrant red colour, smooth texture, and rich flavour.
- White fermented tofu retains the original colour of tofu, slightly yellowish, with a delicious taste. It is the most primitive form of fermented tofu.
- Green fermented tofu is around greenish grey in colour. It emits a distinctive odour, and has a strong flavour. It is suitable for adventurous eaters seeking bold tastes.
Fermented tofu can be eaten directly or used as an essential seasoning in cooking. Whether stir-frying, braising, or stewing, fermented tofu adds a unique flavour to dishes.
How to choose fermented tofu
When selecting fermented tofu, it is suggested to ensure that the sauce in the bottle is clear, and there is no sticking or mould between the cubes.
How to store fermented tofu
Due to its high salt content and low water activity, the unopened fermented tofu can be stored at room temperature for a long time. However, once it is opened, it must be refrigerated and consumed as soon as possible to ensure freshness and safety.
Fermented tofu, this traditional Southeast Asian ingredient, is gradually becoming part of the trendy food culture through various innovative cooking methods. From traditional market vendors to upscale restaurant menus, fermented tofu, with its unique charm, serves as a delicious link between the past and present, tradition, and modernity. With the evolution of time, many innovative chefs have also begun to explore new possibilities with fermented tofu, creating astonishing new flavours.
