Pan-Chinese — dou fu ru is documented in Chinese texts since the Ming Dynasty (1368–1644); it is one of the oldest biotechnology-produced foods in Chinese cuisine
Dou fu ru (fermented tofu / sufu): firm tofu inoculated with Mucor mould, then brined in rice wine, salt, red yeast rice, or chili. Two main types: white (bai fang — mild, creamy, used in cooking); red (hong fang — coloured with red yeast rice, more complex, used as a condiment and in braises). A surprisingly complex fermented product that functions as China's 'cheese' — both a condiment and a cooking ingredient.
White: mild, creamy, slightly fermented. Red: more complex, slightly sweet, intensely savoury — both are uniquely Chinese fermented umami
{"White dou fu ru: used in cooking as a flavour booster — dissolved into braises, marinades (Cantonese char siu uses it)","Red dou fu ru (hong fang): used as a condiment with congee and plain rice; also in braises (the signature ingredient in char siu)","Both types: keep refrigerated, last months — the fermentation preserves them","When cooking with dou fu ru, add early — it needs time to dissolve and integrate"}
{"Char siu marinade: one cube of red dou fu ru dissolved into the marinade gives the characteristic depth and colour","Plain white rice congee with a cube of white dou fu ru is one of China's most soothing breakfasts","The Shaoxing wine-brined version (zao dou fu ru) has an almost blue-cheese intensity"}
{"Confusing white and red varieties in recipes — they have different flavour profiles and uses","Adding red dou fu ru to dishes that expect white — very different result","Discarding the brine — it is flavourful and can be used as a seasoning liquid"}
Land of Fish and Rice — Fuchsia Dunlop