Fermented beancurd

Fermented beancurd (also known as fermented tofu, bean cheese, tofu cheese, tofu mold, and preserved tofu) is a form of processed, preserved tofu used in East Asian cuisine as a condiment made from soybeans. The production process involves the fermentation of tofu, which is then soaked in brine, alcohol, and other flavorings.

History

The origins of fermented beancurd are rooted in Ancient China, where it was developed as a means of preserving tofu. The process of fermentation allowed the tofu to be stored for extended periods, making it a valuable food source during times of scarcity.

Production

The production of fermented beancurd begins with the creation of tofu. Soybeans are soaked, ground, boiled, and then coagulated to form tofu. The tofu is then cut into cubes and fermented with a mold, typically Aspergillus species, for a period of days to weeks. Following fermentation, the tofu is soaked in a brine solution which may contain alcohol, chili, rice wine, vinegar, and other flavorings. The final product is a soft, creamy cheese-like food with a strong, pungent flavor and aroma.

Culinary Uses

Fermented beancurd is used as a condiment in a variety of East Asian dishes. It is often used in stir-fry dishes, where it is added to the wok along with other ingredients. It can also be used as a flavoring in soups and stews, or spread on steamed buns or rice. In addition, it is a common ingredient in vegetarian dishes, as it provides a rich, savory flavor that can substitute for meat.

Health Benefits

Fermented beancurd is a rich source of protein and contains a variety of beneficial microorganisms due to the fermentation process. These microorganisms can aid in digestion and promote a healthy gut microbiome. However, due to its high sodium content, it should be consumed in moderation.

See Also

• Fermentation in food production
• Soybean
• Tofu
• Chinese cuisine