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Furu (Fermented Tofu)

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description Furu (Fermented Tofu) Overview

Furu, also called fermented bean curd or fermented tofu, is a traditional Chinese preserved soybean food used as a condiment. Cubes of tofu are fermented and then aged in a seasoned brine that may contain salt, rice wine, and spices, producing a soft texture and a strong salty, savory flavor. White, red, and other regional varieties differ according to the cultures and seasonings used. Furu has been part of Chinese food traditions since at least the Qing dynasty and is mixed into sauces, marinades, and cooked dishes rather than usually eaten as a plain block of tofu.

help Furu (Fermented Tofu) FAQ

What is furu?

Furu, also called fermented bean curd or fermented tofu, is a traditional Chinese preserved soybean food. Cubes of tofu are fermented and aged in a seasoned brine.

What does fermented tofu taste like?

Furu is soft and usually strongly salty, with savory and fermented flavors. The seasoning may include rice wine, salt, spices, chili, or other aromatics.

How is furu used in cooking?

It is commonly used as a condiment rather than eaten as a main dish. A small amount can be mashed into sauces, marinades, stir-fries, or rice and vegetable dishes.

How is furu made?

Tofu cubes are first fermented and then aged in brine. The aging process changes the firm soybean curd into a soft, spreadable food with a strong aroma.

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