Fermented beancurd

This is a cheese-like form of beancurd preserved in rice wine, brine with rice or chillies, and sold in glass jars in Chinese grocers. It is used as a flavouring agent, especially for vegetables. A little can add zest to any vegetable dish. Once it begins to cook, it produces a fragrant odour that enriches vegetables. Fermented beancurd comes in several forms: the red fermented beancurd has been cured in a brine with red rice, the chilli one has flecks of crushed chilli peppers and the ordinary one is left plain. Once the jar is opened, it should be stored in the fridge, keeping well for several months. There is no substitute for this unique ingredient.