Red fermented tofu (doufuru/sufu)
Description
Red fermented tofu (doufuru/sufu) is a thick, creamy cheese-like soy product with an intense, spicy-umami flavor, characterized by a distinct saltiness and aroma of fermentation; its characteristic red color usually comes from red rice (hongqu) or spices, adding a decorative touch to dishes. Nutritionally, it provides plant protein and soy isoflavones beneficial for bone and cardiovascular metabolism, but it is also high in sodium, so it should be used in moderation. In the kitchen, it is used as a strong flavoring addition: mashed as a dip or paste for congee, an ingredient in marinades, sauces, and stews, as well as for seasoning vegetables and meats. An unopened package can usually be stored in a cool place; once opened, it should be kept in the refrigerator submerged in brine or tightly sealed to preserve its aroma and shelf life.
