White Fermented Bean Curd
A distinctive ingredient in Chinese cuisine, white fermented bean curd is known for its strong, pungent odor and creamy texture. Made through traditional fermentation, tofu is brined with rice wine or vinegar to develop a rich, aromatic flavor. The white version features a creamy interior and a gelatinous, fluffy skin, with a smell reminiscent of strong cheese. Commonly used in cooking, especially in stir-fried leafy greens, it imparts a deep umami flavor. Versatile in use, it can serve as a condiment or a base for dipping sauces. Variations in fermentation and seasoning affect its pungency and texture, making white fermented bean curd a staple in Chinese kitchens for adding complexity and depth to a variety of dishes.
Homemade white fermented bean curd often surpasses store-bought versions in flavor and quality due to the ability to customize ingredients and fermentation levels to personal taste, ensuring freshness and avoiding artificial additives. The quality control in homemade preparations can result in a superior texture and more authentic taste. However, store-bought white fermented bean curd offers significant advantages such as convenience, as it is readily available and saves time. It also provides consistent flavor and texture, which is valuable for recipes requiring uniform results, and its extended shelf life due to preservatives makes it practical for long-term storage.
VISUAL
INGREDIENTS
- 14 oz. Firm Tofu
(approx. 396g) (1-inch cubes)
- 1 tbsp Pepper Powder
(white)
- 4 tbsp Shaoxing Wine
- 4 tbsp Baijiu
- 4 tbsp White Rice Vinegar
- 4 tbsp Sugar
- 1 tbsp Salt
INSTRUCTIONS
- Drain and press the tofu to remove excess moisture. Cut into 1-inch cubes.
- Mix the rice wine, baijiu (optional, as it provides a strong flavor), white rice vinegar, sugar, salt, and white pepper in a bowl until the sugar and salt dissolve.
- Place the tofu cubes in a clean, airtight container. Pour the brine over the tofu, ensuring it’s fully submerged.
- Seal the container and let it sit at room temperature for 5-7 days, or until the desired level of fermentation is reached (you should notice a very strong, funky smell).
- The tofu will be very slimy and soft. You can test its texture by touching it—if it’s spreadable like cream cheese, it’s ready.
- Refrigerate the fermented bean curd. It will continue to develop flavor and can be stored for several weeks.
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Nutrition at a glance
950kcal
CALORIES
in total
48g
FAT
61.5%
0mg
CHOLESTEROL
0%
3300mg
SODIUM
143.5%
80g
CARBOHYDRATE
29.1%
50g
protein
100%
The nutritional values on standard recommended daily intakes from the FDA for a 2000-calorie diet. Fat: 78g, Cholesterol: 300mg, Sodium: 2300mg, Carbohydrate: 275g, Protein: 50g
At The Chinese Table, we aim to provide nutritional information as a useful reference for our readers. Nevertheless, we do not claim to be professional nutritionists, and the values provided are rough approximations. The true nutritional content of a recipe can fluctuate depending on the specific brands, types of ingredients, and serving sizes utilized. Various online tools may also produce different outcomes. For more accurate nutritional details, we suggest consulting a reliable source such as the USDA FoodData Central Nutrition Calculator, which enables you to enter your precise ingredients and quantities for the most reliable information.
Hey, I'm Celeste
In our Cantonese household, we valued the tradition of preparing everything from scratch. We understood the importance of mastering the fundamental skills and techniques that are the foundation of Chinese cooking. This section captures the memories and wisdom shared across generations. It honors the timeless traditions of Chinese cuisine and offers a chance to add a personal touch to your creations.