Fermented beancurd, also known as sufu, tofu cheese, or preserved tofu, is a unique and flavorful Chinese condiment made from soybean curd that has been fermented and preserved in brine. Its texture ranges from creamy to slightly crumbly, and it boasts a pungent, savory, and sometimes slightly funky flavor, with hints of umami. The appearance varies based on the type and preparation; it can be white, red, or even black, and often comes in small, cube-like pieces submerged in its flavorful liquid. Explore the distinct taste and texture of fermented tofu in your Asian-inspired dishes for an authentic culinary experience.
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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.
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