page_title: Fermented bean curd
section_title: Culinary use
hierarchical_section_title: Fermented bean curd / Characteristics / Culinary use
caption_attribution_description: English: Wonton noodles or sometimes called wanton mee with pig trotters braised with nam yu (Fermented bean curd)
context_page_description: Fermented tofu is a Chinese condiment consisting of a form of processed, preserved tofu used in East Asian cuisine. The ingredients typically are soybeans, salt, rice wine and sesame oil or vinegar. In mainland China the product is often freshly distributed. In overseas Chinese communities living in Southeast Asia, commercially packaged versions are often sold in jars containing blocks 2- to 4-cm square by 1 to 2 cm thick soaked in brine with select flavorings.
context_section_description: Fermented tofu is commonly used as a condiment, combined into sauces to accompany hot pot, or consumed at breakfast to flavor rice, porridge, gruel, congee, or erkuai. Usually either several bricks are placed in a small bowl covered in the flavored brine or one to one half bricks are placed into a bowl. Then, chunks are broken off the brick and consumed with a mouthful of porridge or gruel.  The brine may also be used for flavoring.
  Fermented bean curd can also be added in small amounts, together with its brine, to flavor stir-fried or braised vegetable dishes (particularly leafy green vegetables such as water spinach). In the Chaoshan region of China, fermented tofu is the main ingredient used to make a stuffed biscuit known as “furu bing”.
caption: Wonton noodles with pig trotters braised with nam yu (fermented bean curd)
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