Fermented Bean Curd (Red, Chilli, and Regular)

This is a cheese-like form of bean curd preserved in rice or in wine, in brine with rice, or in chillies, and sold in glass jars at Asian speciality markets. It is very popular in China where it is eaten by itself with rice or used in cooking or as a condiment. It is used as a flavouring agent, especially with vegetables. A little adds zest to any vegetable dish. Once it begins to cook, it produces a fragrant odour that enriches the vegetables. It comes in several forms: the red fermented bean curd has been cured in a brine with red rice, rice wine, and sometimes with crushed dried chilli peppers, and the regular one has been made with wine. Once the jar has been opened, fermented bean curd will keep indefinitely if resealed and refrigerated. You can only find this at Asian speciality markets. There is no substitute for this unique ingredient.