Weird Chinese Food › Fermented & Funky
Fermented Tofu (Furu)
腐乳 · fǔrǔ
Bravery rating: 🌶️🌶️ Mild
China's "tofu cheese": small salty cubes, white or red, used with congee and in sauces. How furu is made and eaten.
On this page: What is fermented tofu? · Where in China is it eaten? · How it is made and eaten · What does it taste like? · History and culture · Is it safe? Who should avoid it? · Where to try it in China · How to order it · How much does it cost? · Video · FAQ · Sources
What is fermented tofu?
Fermented tofu, also called fermented bean curd, tofu cheese or sufu, is a Chinese condiment made from processed, preserved tofu.[1] Typical ingredients are soybeans, salt, rice wine, and sesame oil or vinegar.[1] In Mandarin it is usually called dòufǔrǔ, dòurǔ or fǔrǔ. In southwest China it is often called lǔfǔ.[1]
Where in China is it eaten?
It is used across East Asian cooking.[1] In the Chaoshan region of China it is the main ingredient in a stuffed biscuit called fǔrǔ bǐng.[1]
How it is made and eaten
- Cubes of dried tofu are air-dried and slowly fermented.[1]
- They are then brined. A common combination is about 10% rice wine and 12% salt, with spices to vary the flavour.[1]
- The red type adds red yeast rice (Monascus purpureus) for a deep red colour and stronger flavour.[1]
- To eat, break off small chunks and take them with a mouthful of rice porridge or congee.[1]
- It is also mixed into hot pot dipping sauces, or stirred with its brine into stir-fried greens such as water spinach.[1]
What does it taste like?
The breakdown of proteins gives it a creamy mouthfeel similar to some dairy products.[1] It takes on the salty, mildly sweet flavour of its marinade.[1] It can keep for years in a fridge, and many people believe its flavour improves with age.[1]
History and culture
A clear reference to fermented tofu appears in the 1610 book Penglong Yehua, under the name haifu.[1] A Qing dynasty food encyclopedia (1861) described it as easier to digest than hard tofu, especially for the elderly, children and the sick.[1] Varieties include white, red, "drunken" cubes with double the alcohol, and a pungent stinky type fermented for over six months.[1]
Is it safe? Who should avoid it?
It is very salty, so go easy if you are watching your salt. It contains soy and usually alcohol from the brine.[1] Some health benefits have been suggested, but there is not enough data to confirm them.[1]
Where to try it in China
Breakfast congee shops and hot pot sauce bars are the usual places to find it.[1]
How to order it
Fermented tofu is fǔrǔ (腐乳). Red is hóng fǔrǔ (红腐乳).
有腐乳吗？我想配粥吃。
Yǒu fǔrǔ ma? Wǒ xiǎng pèi zhōu chī.
Do you have fermented tofu? I would like it with congee.
How much does it cost?
We have not verified a price, so we are not quoting one.
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We have not published verified footage of fermented tofu (furu) yet. See all our China street-food videos.
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FAQ
What is fermented tofu?
A Chinese condiment of preserved, fermented tofu cubes in a salty, often alcoholic brine.
Is fermented tofu the same as stinky tofu?
No. Furu is a soft, creamy condiment in cubes, while stinky tofu is usually fried as a snack. There is also a stinky type of furu.
Why is some fermented tofu red?
Red fermented tofu is brined with red yeast rice.
How do you eat fermented tofu?
In small bites with congee or rice, in hot pot sauces, or stir-fried with greens.
Does it contain alcohol?
The brine is commonly made with rice wine.
Sources
Numbers like [1] in the text point to these sources. "[our video]" means we saw it in our own Aqiang Eats China footage.
- Wikipedia: Fermented bean curd
https://en.wikipedia.org/wiki/Fermented_bean_curd