Fermented White Bean Curd

Fermented white bean curd is a soybean-based preserve used as a condiment in Asian cooking. The curd is cut into rough cubes and pickled in brine, giving it a long shelf-life. The fermentation technique, based on old rural methods, involve aging the bean curd in dry rice straw for a few weeks, and then bottling it in strong alcohol with spices.

The pungent, farmyard, cheese-like aroma, and creamy texture brings authentic flavours to dishes when used (sparingly) as garnish, or as a way of enhancing sauces.

Ingredients: Water, soybean, salt, spice, anti-foaming agent (E435, E491, E900)