Fermented Tofu (Furu)
Fermented tofu, also known as furu, is a traditional condiment made by fermenting and curing tofu — creamy in texture with a savory, salty flavor and a lingering sweetness, it's both a classic side for congee and a secret weapon for boosting flavor in cooking.
Nutrition
Fermented tofu is high in sodium (often above 3000mg per 100g). The fermentation process breaks down soy protein into more easily absorbed amino acids and peptides while creating unique flavor compounds, making it one of the fermented soy products with the most dramatic flavor transformation.
How to Choose
Fermented tofu comes in several styles: red furu (fermented with red yeast rice, giving it a bright red color), white furu (fermented in its natural color, milder in flavor), and stinky furu (double-fermented, with a much stronger flavor). Choose according to your taste preference, and check the ingredient list for any animal-derived extracts.
Cooking
Fermented tofu can be eaten straight as a side with congee or noodles, but it's also a secret flavor weapon in cooking: mash it and stir it into braises, marinades for tofu products, or stir-fried water spinach for a distinctive salty, savory, fermented aroma — a common trick in home cooking across southern China.
Storage
Because of its high salt content and thorough fermentation, unopened fermented tofu keeps well at room temperature for a long time. Once opened, make sure the tofu cubes stay submerged in their brine and keep the container sealed and refrigerated to prevent surface oxidation from air exposure.
Tips
The brine that fermented tofu comes in is rich and savory — don't pour it out. Use it to stir-fry water spinach, steam eggplant, or dress noodles for a surprising flavor boost; it's an often-overlooked hidden seasoning. When buying fermented tofu, choose products from reputable manufacturers in intact, sealed packaging — loose, unpackaged fermented tofu carries hygiene risks and isn't recommended for regular purchase.
