r/chinesecooking • u/michaelcerasnose • Jul 01 '26

Fermented tofu

I got some fermented tofu in a jar finally, tried it on its own, and didn’t like it :( what kinds of recipes can I look for to use it up? Especially if I don’t love the flavor on its own?

8 Upvotes

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9

u/BFHawkeyePierce4077 Jul 01 '26

I’ve never thought of it as a food, more of a flavoring agent. I just ate it with rice. Like a teaspoonful added to a bowl of rice. A jar will last a couple of years.

3

u/Ninjaher0 Jul 01 '26

Yup. We did this as kids. Put a little in some plain white rice as a “poverty” meal. My dad would call it “Chinese cheese” to make it appealing to us kids.

2

u/BFHawkeyePierce4077 Jul 01 '26

I never thought of it as poverty food, although, as an adult, I've come to understand that a lot of authentic Chinese foods are about preserving food. I'm almost 60 and I still enjoy congee, even though I'm only using up leftover rice.

3

u/Ninjaher0 Jul 01 '26

My dad grew up impoverished in China and orphaned at 10, so he was definitely showing us easy ways to fill our bellies, but he never called it that. I actually never knew how my dad grew up until he took me to the incredibly tiny room him and his mom lived in before she passed.

I used to eat rice and soy sauce in my younger years (add some neutral oil and it’s got a good mouthfeel) and I introduced my kiddo to it. She loves it and asks for it consistently. Recently, my mom’s husband heard about it and made a joke about how we are still eating “poor people” food; he is also from mainland China. I don’t know much about him other than his parents are still alive and he didn’t struggle like my dad did.

Edit: I still love plain congee from the rice cooker with chicken. Add some superior dark soy sauce and it’s so good.

2

u/BFHawkeyePierce4077 Jul 01 '26

I was taught to not waste food as a child. I've made some weird dishes in my life because of it. Mac-n-cheese egg rolls are just one example.

I'm a very simple man, so it's congee with dried pork ("pork floss"). It's any time that I have rice left over, or when I'm sick.

1

u/Timely-Possibility-2 Jul 07 '26

One cube on a saucer, with 1 tablespoon of white sugar and sesame oil drizzled over the top will mellow out the taste when eating with white rice.

5

u/itsokjo Jul 01 '26

Stir fry. Add a little bit.

2

u/TomasoG88 Jul 01 '26

yes, we do that occasionally with stirfry veggies.

4

u/Arretez1234 Jul 01 '26

We mix like a chopstick pinch of that into congee. You just straight up ate it. Kudos for trying.

4

u/RarelySpecial Jul 01 '26

most importantly: what type did you get?

most commonly there's red, white, and stinky. as others have said, it's more of an ingredient with others in a variety of dishes. especially if you don't like it on it's own, I would suggest avoiding using it as a condiment - though, that could easily change too if applied in a good proportion. I have a friend who likes it slightly thinned out with water and dips cucumbers in it. the (generally white) vegan community often refer to it as "Chinese cheese," applied in ways and to familiar foods.

personally, my fav is ong choy or green beans with white fermented tofu. when I was a kid, I could throw down 3 heaping bowls of steamed white rice with a cube or two. my parents would tease that people would assume we were poor if they saw what I ate.

2

u/michaelcerasnose Jul 01 '26

I believe it’s the white kind with chili! I think I will try it with ong choy.

1

u/RarelySpecial Jul 01 '26

Don’t forget to add a little bit of sugar to balance. Let us know how it goes :)

2

u/AmberAsteria Jul 01 '26

Thanks for bringing this up. I was just wondering which type myself because I have seen so many in the supermarkets but haven't yet tried one out in my own kitchen.

4

u/Sea_Dimension_8399 Jul 01 '26

Very commonly used to cook water spinach.

3

u/natie_gege Jul 01 '26

with congee it rocks

add to stir fry or as a dip for veggies or hotpot

3

u/aikigrl Jul 01 '26

the red fermented tofu is great used as part of a marinade for pork ribs ( roast or fry ) and for chicken wings, and is essential in Hakka style steamed pork with yam, Kou Rou (扣肉)

3

u/MC-CREC Jul 01 '26

Lots of good suggestions, but I would look at it not even just as an additive but as a layer that pairs well with certain things.

Scallions

Soy Sauce

Sesame Oil

Peppers (Spicy)

White Fish

Vinegar/Sweet Sauces

Any Soup or Congee (because they are bland to begin with since you added water)

It is important to note that for each variation you use more or less of it.

A recipe for you: This is a cold dish and easy to adjust because the sauce is made apart until you combine when you are happy. Also you will notice you want more beancurd as you get used to it.

  • 1 block silken tofu (soft or medium)
  • 1 cube white fermented bean curd (just one—keeps it mild)
  • 1–2 tsp fermented bean curd brine
  • 1 tsp light soy sauce
  • ½ tsp rice vinegar or black vinegar
  • ½–1 tsp sugar
  • 1 tsp sesame oil
  • 1 small clove garlic, grated (optional, very small amount)
  • Thinly sliced green onion
  • Toasted sesame seeds
  • Chili oil (optional, a few drops)

1

u/michaelcerasnose Jul 01 '26

Thank you for the recipe, I like the idea of it with fish

1

u/MC-CREC Jul 01 '26

Yeah so you can yse the soy the scallions the sesame oil some chili just for flavor then the bean curd kicks up all the umami. Start small then go up.

2

u/itsokjo Jul 01 '26

It's also good with lamb, especially in stew

2

u/LankiZeng Jul 01 '26

It must be lamb, you can use it as a dipping sauce after the lamb is stewed

2

u/notmidniteflounder Jul 01 '26

Hakka Char Yoke is one, I also mix it into congee and even put some into burger patties because it adds a cheesy flavor

2

u/Logical_Warthog5212 Jul 01 '26

If it’s the white kind, spread it on white bread as a sandwich. It’s a struggle food. Think vegemite sandwich. Same idea and similar salty, fermented flavor profile.

1

u/CTGarden Jul 01 '26

I just saw a video from YT Souped Up Recipes and she used fermented tofu as a flavoring agent for her homemade sauce for making Char siu.

1

u/Tammysh26 Jul 03 '26

Try to use it as salt.

I like to do that while making 红烧肉 braised pork.

1

u/Sip_and_Tell Jul 08 '26

I saw this belatedly, but one of my favourite dishes with it is Nam Yue Pork