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Chinese cuisine

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Red Fermented Bean Curd

Chef John Zhang

Chef John Zhang

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Red Fermented Bean Curd

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Little cubes of soybean curd that have been preserved in rice wine and red yeast rice powder, this Fermented Red Bean Curd is loaded with distinctively thickened flavor and aroma. In Chinese cooking, it is often used as a flavor enhancer in marinades and stews.

Recipe

PRE TIME: 150 days

COOKING TIME: 0

TOTAL TIME: 150 days

10 SERVING

Ingredients:

10 oz. Firm Tofu
0.25 cup Red Yeast Rice Powder
0.33 cup Brown Sugar
1 tbsp. Salt
1 tbsp. Rose Flower Powder (from Rose flower buds)
0.5 cup Rice Wine
Marinade
0.5 tsp. Salt

Directions:

Step 1

Step 1

1

Horizontally slice the tofu into two pieces, then cut each piece into 1x1 inch squares.

Step 2

Step 2

2

Place tofu squares on a baking sheet and sprinkle with some salt.

Step 3

Step 3

3

Bake at 150°F/65°C for 1 hour, and flip over at the halfway. Remove from oven. Set aside.

Step 4

Step 4

4

Grind rose flower buds into powder.

Step 5

Step 5

5

In a bowl, combine red yeast rice powder, sugar, salt, rose flower powder, and rice wine. Mix well.

Step 6

Step 6

6

Place baked tofu squares in a sealable container, and add the sauce prepared in step 5.

Step 7

Step 7

7

Secure with a lid and place them in a dark place at around 68°F (20°C) for for 3-6 months. The longer you let it ages, the stronger and softer it becomes.

Step 8

Step 8

8

Enjoy! In Chinese cooking, a small amount of fermented bean curd is used to add flavor to everything from rice and congee to vegetable stir-fries and braised dishes.

Final Notes

Final Notes

Fermented red bean curd is sold in jars in Chinese markets.