Best 2 Fu Ju Fermented Tofu Or Bean Curd Recipes

Fu ju, also known as fermented tofu or bean curd, is a traditional Chinese ingredient made from fermented soybeans. It is a versatile ingredient that can be used in a variety of dishes, from stir-fries to soups to stews. Fu ju has a unique flavor and texture that can add depth and complexity to any dish. In this article, we will explore the different ways to cook fu ju and provide you with some of the most popular and delicious recipes. We will also discuss the health benefits of fu ju and provide tips on how to choose the best quality fu ju. Whether you are a seasoned cook or a beginner, this article will provide you with everything you need to know to cook delicious and healthy dishes with fu ju.

Let's cook with our recipes!

FU JU FERMENTED TOFU OR BEAN CURD

Fu Ju Fermented Tofu or Bean Curd image

I am always running into recipes calling for fermented bean curd. Well Florence Lin supplied the answer.

Provided by That is Dr House to

Categories Soy/Tofu

Time P7D

Yield 6 skewers

Number Of Ingredients 6

Ingredients

8 slices fresh firm tofu, 3 x 3 x 3/4-inch
1 teaspoon crushed dried chili
1/2 teaspoon szechuan peppercorns
1/2 teaspoon fennel seed
3 tablespoons fine salt
1/2 cup shaoshing rice wine or 1/2 cup dry sherry

Steps:

Press the bean curd for 2 hours. Dry with towels and cut into 9 pieces. Use a very thin 5 to 6 inch bamboo or wooden skewer thread 4 small squares of curd onto each. Leave space between each.d Place in covered steamer pot in well aired room for 2 to 4 days. {Trust me you want it well aired.} It will develop a orangish yellow mold and have a slippery appearance and strong odor.
Grind the crushed peppers, peppercorns and fennel. Add salt and mix well then pour into a dish. Carefully take a skewer and sprinkle seasoning mix over all of the fermented curd. Repeat until done.
Put into a wide-mouth jar and pull out skewers carefully. Pour wine to cover and sprinkle salt mix on top. Cover in keep in refrigerator. IT will be ready to use in a week and will keep indefinitely.
NOTE this is highly seasoned. Use small portions. If wine is too strong use salt dissolved in water. It may be made without the spices and just the salt.

Nutrition Facts : Calories 27, Sodium 3471.8, Carbohydrate 1.1, Fiber 0.1, Sugar 0.1, Protein 0.1

YU-DOFU (KYOTO STYLE PLAIN SIMMERED BEAN CURD)

Yu-Dofu (Kyoto Style Plain Simmered Bean Curd) image

Make and share this Yu-Dofu (Kyoto Style Plain Simmered Bean Curd) recipe from Food.com.

Provided by Member 610488

Categories Soy/Tofu

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs tofu
1/2 cup soy sauce
1/4 cup sake or 1/4 cup dry sherry
1 tablespoon sugar
1 tablespoon bonito flakes (shavings)
1 scallion, chopped fine
1/4 inch fresh gingerroot, grated
2 lemons

Steps:

Dice the tofu into 1 inch cubes and arrange in a large, shallow earthenware casserole. Add boiling water to cover and place over medium heat.
Combine, in a sauce pan, the soy sauce, sake, sugar, bonito shavings, and 2/3 cup water. Heat on medium-high and simmer for 3 minutes then turn off heat.
When the water the tofu is cooking in starts to boil, remove the casserole to the table. Pour 1/4 cup of the prepared sauce into individual saucers and place before each guest, together with a saucer of chopped scallion and grated ginger. Cut each lemon in half and serve one half to each guest.
Each guest helps themselves, transferring the tofu to an empty saucer. Have each guest squeeze the lemon into their prepared sauce and dip the tofu into the sauce then into the scallion and ginger, as preferred, and enjoy.

Tips for Making Fermented Tofu or Bean Curd

Choose the right tofu. Firm or extra-firm tofu is best for fermentation.
Press the tofu before fermenting it. This will help to remove excess water and make the tofu more firm.
Use a clean container for fermenting the tofu. A glass or ceramic container is ideal.
Add a starter culture to the tofu. This will help to speed up the fermentation process.
Keep the tofu in a warm place during fermentation. The ideal temperature for fermentation is between 70 and 80 degrees Fahrenheit.
Stir the tofu daily during fermentation. This will help to prevent the tofu from developing mold.
Ferment the tofu for at least two weeks. The longer you ferment the tofu, the more flavorful it will become.

Conclusion

Fermented tofu, also known as bean curd, is a delicious and nutritious food that can be enjoyed in a variety of dishes. It is a good source of protein, fiber, and probiotics. Fermented tofu can be made at home with a few simple ingredients and a little time. With a little planning, you can enjoy delicious fermented tofu at home.