Shanghai Fermented Red Beancurd, 500g
Fermented red beancurd has a salty, savoury flavour. It adds instant umami to sauces, marinades and braised meat dishes. In China, it’s often served as a condiment for rice or congee.
The fermentation process gives the bean curd a smooth, dairy-like texture. This is why it’s sometimes called ‘Chinese cheese’. In Cantonese cuisine, fermented bean curd is used to stir fry vegetables. Try adding a spoonful to wok-fried green beans, pak choy or spinach.
When it comes to using fermented beancurd, a little goes a long way. Use too much and its funky, salty flavour can overwhelm your dish. A small amount will add depth to Asian stews and stir fries. It’s also great for marinating ribs and wings.
Store in a cool dry place away from direct sunlight. Refrigerate after opening.
Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Water, soybean (38%), salt, wine, red yeast rice
Allergy advice: For allergens see ingredients listed in bold.
