Fermented Beancurd

• Fermented beancurd is commonly used as a flavor enhancer in stir-fries, adding a salty, umami-rich depth to vegetable and meat dishes.- It serves as a flavorful dipping sauce for hot pot, complementing the variety of ingredients cooked in the broth.- Fermented bean curd is often enjoyed as a condiment served with rice or congee, adding a creamy and salty element to the simple meal.- Some use fermented tofu as a marinade for meats, tenderizing them and infusing them with its unique flavor profile.- It can be incorporated into sauces and braises, thickening the sauce and adding a complex, savory taste.- In some regions, it's added to breakfast dishes, spread on mantou (steamed buns) or mixed with rice porridge, enhancing the morning meal with its distinctive taste.

• May support gut health due to probiotic content from fermentation.
• Could contribute to bone health with its calcium content.
• Offers a source of protein, essential for muscle maintenance and repair.
• Contains iron, important for energy levels and preventing iron deficiency.
• May provide B vitamins, which are crucial for nerve function and energy metabolism.

Fermented beancurd should be stored in its original brine in an airtight container. Once opened, refrigerate immediately and ensure the beancurd is fully submerged in the brine to prevent spoilage. It can typically last for several months in the refrigerator if stored properly. Avoid freezing, as it can alter the texture.