white bean curd cheese
Rich in protein and probiotics from fermentation, containing beneficial lactic acid bacteria. High in sodium due to the brining process; provides isoflavones and other bioactive compounds from soybeans.
About
White bean curd cheese, known as 腐乳 (furu) or sufu in Chinese cuisine, is a fermented soybean product made by aging blocks of tofu in a brine solution containing salt, spices, and sometimes alcohol. The ingredient originates in China and has been produced for over two thousand years, with regional varieties extending throughout East Asia. The fermentation process transforms plain tofu into a pungent, umami-rich condiment with a creamy, custard-like texture and a complex flavor profile combining saltiness, funkiness, and subtle sweetness. The surface develops a distinctive white, pink, or reddish mold coating depending on the variety and fermentation length, which contributes to both flavor and aroma.
Culinary Uses
White bean curd cheese is primarily used as a condiment and flavoring agent in Chinese, Vietnamese, and other East and Southeast Asian cuisines. It functions as a table condiment served alongside congee, rice, or steamed buns, and is incorporated into marinades, dipping sauces, and braised dishes to add depth and umami complexity. The strong, pungent flavor means small quantities are typically used—a small cube or spoonful imparts significant seasoning to a dish. It pairs particularly well with pork, duck, and vegetables, and is essential in certain regional preparations such as Cantonese braised meats and Vietnamese caramelized dishes (thịt kho tàu).