Pickled tofu: Difference between revisions
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{{delete| replacing [[Temp Fermented bean curd]], which was [[Pickled tofu]] to [[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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#REDIRECT [[Fermented bean curd]] |
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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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Note to admin: [[Temp Fermented bean curd]] has been successfully transferred to [[Fermented bean curd]]. Requesting deletion of [[Temp Fermented bean curd]] (temporary placeholder) and [[Pickled tofu]] (not original article with original history as original history is on the updated article [[Fermented bean curd]], which has original history). |
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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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Also requesting restoration of original talk page as it was accidentally deleted by admin [[SchuminWeb]]. Original talk page was on [[Temp Fermented bean curd]], but not moved with accompanying article. --[[User:Hmm...|Hmm...]] ([[User talk:Hmm...|talk]]) 07:28, 23 November 2009 (UTC) |
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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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{{Commonscat-inline|Pickled tofu}} |
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*[http://life.61soft.com/11/373059.htm Guide to making pickled tofu (Chinese)] |
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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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Revision as of 07:28, 23 November 2009
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Note to administrators: this redirect has content on its talk page which should be checked before deletion. Administrators: check links, talk, history (last), and logs before deletion. Consider checking Google.This page was last edited by Hmm... (contribs | logs) at 07:28, 23 November 2009 (UTC) (15 years ago) |
- REDIRECT Fermented bean curd
Note to admin: Temp Fermented bean curd has been successfully transferred to Fermented bean curd. Requesting deletion of Temp Fermented bean curd (temporary placeholder) and Pickled tofu (not original article with original history as original history is on the updated article Fermented bean curd, which has original history).
Also requesting restoration of original talk page as it was accidentally deleted by admin SchuminWeb. Original talk page was on Temp Fermented bean curd, but not moved with accompanying article. --Hmm... (talk) 07:28, 23 November 2009 (UTC)