Pickled tofu: Difference between revisions
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#REDIRECT [[Fermented bean curd]] |
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{{Chinese|pic=Pickled tofu.JPG|picsize=260px|piccap=Pickled tofu|c=[[wikt:豆腐|豆腐]][[wikt:乳|乳]]|p=dòufu rǔ|j=dau6 fu6 jyu5|poj=tāu-tāⁿ; tāu-kiâm (豆鹹); tāu-jú (豆乳)<ref>[http://203.64.42.21/iug/ungian/SoannTeng/chil/Taihoa.asp 台文/華文線頂辭典]; [http://203.64.42.21/q/q.asp 台文中文辭典]</ref>|altname=Fermented tofu|c2=[[wikt:腐|腐]][[wikt:乳|乳]]|p2=fu rǔ|j2=fu6 jyu5|wuu2=zy vu ([[wikt:乳|乳]][[wikt:腐|腐]])|l=bean curd cream|vie=[[wikt:chao|chao]]}} |
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'''Pickled tofu''' also called '''tofu cheese''', '''preserved tofu''', or '''fermented tofu''', is a form of processed, [[Food preservation|preserved]] [[tofu]] used in [[Chinese cuisine|Chinese]] and [[Vietnamese cuisine|Vietnamese]] cuisine. |
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==Production== |
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In order to produce pickled tofu, cubes of dried tofu are allowed to fully air-dry under hay and slowly ferment from aerial bacteria and fungal spores. Commercially available pickled tofu is made by using dry firm tofu that has been [[inoculate]]d with the fungal spores of ''[[Actinomucor elegans]]'', ''[[Mucor racemosus]]'', or ''[[Rhizopus ]] spp.''. |
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The dry fermented tofu is then soaked in [[brine]], typically enhanced with Chinese rice wine, vinegar, chili peppers or sesame oil, or a paste made of rice and soybeans. In the case of red pickled tofu ({{zh|t=紅豆腐乳/南乳|p=hóng dòufu rǔ/nán rǔ}}), [[red yeast rice]] (cultivated with ''[[Monascus purpureus]]'') is added for color.<ref>The |
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Hwang Ryh Shang Company of Taiwan, a major producer of pickled tofu, mislabels this ingredient as "red date" ([[jujube]]) on the English-language list of ingredients on its product labels[http://www.yifanmall.com/english/product.asp?id=322], although the Chinese list of ingredients on the same product lists 紅糟 (literally "red [[Lees (fermentation)|lees]]", i.e. red yeast rice).</ref> Pickled tofu is generally sold in small glass jars. |
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==Characteristics== |
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Pickled tofu has a special [[mouthfeel]] similar to certain dairy products due to the breakdown of its proteins which takes place during the air drying and fermentation. Since it does not have a strong odor by itself, pickled tofu takes on the smells and taste of its soaking liquid. The texture and taste of pickled tofu resembles a firm, smooth paste not unlike creamy [[blue cheese]]. (Indeed, this kind of tofu is sometimes called "Chinese cheese" in English). When refrigerated, it can be kept for several years, during which time its flavor is believed to improve. |
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==Use== |
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Pickled tofu is commonly added in small amounts, together with a little bit of its soaking liquid, to flavor stir-fried or braised vegetable dishes (particularly [[leafy green vegetable]]s like [[Ipomoea aquatica|water spinach]]). Often, it is eaten directly as a condiment with rice or [[congee]]. |
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==Notes== |
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{{reflist}} |
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==External links== |
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*[http://life.61soft.com/11/373059.htm Guide to making pickled tofu (Chinese)] |
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{{Cantonese cuisine}} |
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[[Category:Tofu]] |
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[[Category:Fermented foods]] |
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[[Category:Cantonese cuisine]] |
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[[es:Tofu encurtido]] |
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[[gan:豆乳]] |
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[[ja:腐乳]] |
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[[th:เต้าหู้ยี้]] |
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[[vi:Chao]] |
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[[zh-yue:腐乳]] |
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[[zh:腐乳]] |
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Latest revision as of 02:51, 22 July 2018
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