Fermented bean curd (Furu)
(Fermented bean curd, 豆腐乳, 腐乳, 乳腐, 豆乳, 豆鹹, Fermented tofu, White bean-curd cheese, Tofu cheese, Soy cheese, Preserved tofu, Doufuru, Douru, Lufu)
Furu or fermented bean curd is a traditional condiment made from soybeans. Soybeans are soaked, ground, and then boiled to create soy milk. Coagulants are added to the soy milk to curdle it, forming tofu, which is pressed into blocks and dried.
The semi-dry tofu blocks are then inoculated with a fermenting agent, which is often a type of mold, like Actinomucor elegans. The tofu is then left to ferment for days to months, depending on the desired flavor and texture. After fermentation, the tofu blocks are submerged in a mixture of salt, rice wine, and sometimes other seasonings and preservatives.
This mixture not only adds flavor but also helps preserve the tofu. Fermented bean curd comes in several varieties, including white, red (colored with red yeast rice), and spicy. It has a soft, creamy texture and a strong, distinct flavor, often described as salty, slightly sweet, and umami-rich.
It's commonly used in small amounts to flavor dishes, much like a condiment. Due to its intense flavor, it's usually eaten in small quantities, often spread on rice or mixed into vegetable stir-fries, stews, and braises.
