Fermented Tofu

Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

In China tofu is fermented to make various products, some of which are considered too smelly by western people (just as western blue cheeses are off-putting for people from the Orient). The generic term is doufu-ru. The most popular type is white doufu-ru, within which category are types spiced with minced chilli pepper or any of numerous other seasonings.

Red doufu-ru is deep red in colour and has a distinctive flavour, from the red fermented rice which is used in preparing it. It includes a variety flavoured with rose essence and sugar.