Fermented bean curd | |||||||||||||||||||
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Chinese name | |||||||||||||||||||
Chinese | 豆腐乳 | ||||||||||||||||||
Literal meaning | bean curd cream | ||||||||||||||||||
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Alternative Chinese name | |||||||||||||||||||
Chinese | 腐乳 | ||||||||||||||||||
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Second alternative Chinese name | |||||||||||||||||||
Chinese | 乳 腐 | ||||||||||||||||||
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Third alternative Chinese name | |||||||||||||||||||
Chinese | 豆乳 | ||||||||||||||||||
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Fourth alternative Chinese name | |||||||||||||||||||
Chinese | 豆鹹 | ||||||||||||||||||
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Vietnamese name | |||||||||||||||||||
Vietnamese | chao |
Fermented tofu (also called fermented bean curd,white bean-curd cheese,tofu cheese,soy cheese,preserved tofu or sufu) is a Chinese condiment consisting of a form of processed,preserved tofu used in East Asian cuisine. The ingredients typically are soybeans,salt,rice wine and sesame oil or vinegar. In mainland China the product is often freshly distributed. In overseas Chinese communities living in Southeast Asia,commercially packaged versions are often sold in jars containing blocks 2- to 4-cm square by 1 to 2 cm thick soaked in brine with select flavorings. [3]
According to the 1596 Compendium of Materia Medica written by the Chinese polymath Li Shizhen during the Ming dynasty,the creation of soybean curd is attributed to the Han dynasty Prince Liu An (179 –122 BC),prince of Huainan. Manufacturing began during the Han dynasty in China after it was created. [4]
In Mandarin,the product is generally known as dòufǔrǔ (豆腐乳),"dòurǔ" (豆乳) or fǔrǔ (腐乳) — though in southwest China it is often known as lǔfǔ (卤腐). In English it is sometimes referred to as "soy cheese".
Fermented bean curd contains organic acids,alcohol,esters and other flavor primitives. It contains a large amount of hydrolyzed protein,free amino acids,fat,carbohydrates,thiamine,riboflavin,oxalic acid,calcium,phosphorus and other nutritional ingredients. It contains no cholesterol. The amount of protein in fermented tofu is about 12–22%. [5]
Ho et al. (1989) compared the volatile flavor compounds of red fermented bean curd and white fermented bean curd. Red fermented bean curd contains much larger amounts of alcohols,esters,and acids than the white variety. This may be due to the fermentation of red rice by Monascus spp. [6] The differences in nutritional properties and fermentation between the two varieties are accompanied by differences in flavor and colour.
The Food Encyclopedia,written by Wang Su-Hsiung (1861) of the Qing dynasty,made reference to preserved bean curd as superior to difficult-to-digest,hardened tofu especially for the elderly,children,and ill persons. [4] Fermented bean curd is reportedly easier to digest than unfermented bean curd,because it is made through the fermentation process of mold,making the protein more digestible,absorbable,and richer in vitamins. And the microorganisms decompose the phytic acid in the beans,making minerals such as iron and zinc,which are initially poorly absorbed in soybeans,more easily absorbed by the body. [7] So it may be easier for patients,elderly,or children to eat and absorb the nutrients. [8]
It has been suggested that fermented bean curd may have certain health benefits,although there is insufficient data to confirm these claims. One report claims that the fermentation process generates isoflavones,and that fermented bean curd could reduce the risk of coronary heart disease,lower blood pressure,and prevent osteoporosis. [9]
Fermented bean curd has a special mouthfeel similar to certain dairy products due to the breakdown of its proteins which takes place during the air drying and fermentation. Lacking strong flavor prior to fermentation,fermented bean curd takes on the aroma and flavor of its marinade. The flavor is salty with mild sweetness. [10] The texture and taste of fermented bean curd resembles a firm,smooth paste not unlike creamy blue cheese. (Indeed,this kind of tofu is sometimes called "Chinese cheese" in English.) [11] Refrigerated,it can be kept for several years,during which time its flavor is believed to improve.
Fermented tofu is commonly used as a condiment,combined into sauces to accompany hot pot,or consumed at breakfast to flavor rice,porridge,gruel,congee,or erkuai. Usually[ citation needed ] either several bricks are placed in a small bowl covered in the flavored brine or one to one half bricks are placed into a bowl. Then,chunks are broken off the brick and consumed with a mouthful of porridge or gruel. The brine may also be used for flavoring. Fermented bean curd can also be added in small amounts,together with its brine,to flavor stir-fried or braised vegetable dishes (particularly leafy green vegetables such as water spinach). In the Chaoshan region of China,fermented tofu is the main ingredient used to make a stuffed biscuit known as furu bing.
Both tofu and cheese are made from curds obtained from the coagulation of soy milk and dairy milk respectively. However,soybean curds are formed from the chemical destabilization of the micelles (using calcium sulfate,magnesium sulfate,etc.) allowing protein bonding while cheese curds are created from the enzymatic (rennet) hydrolysis of casein into para-casein. The bean curds are then simply pressed to produce tofu and are thus bland and highly perishable,like unaged cheese,while fermented bean curd,like aged cheese,is ripened with microorganisms and thus flavorful and long-lasting. [12]
White preserved bean curd is the most common type and can be described without the white adjective. The flavor,color and aroma can be altered using various combinations of spices and seasoning in the brine with alterations in the commonly used combination of 10% rice wine and 12% salt. [13] Those with no alcohol produces "small cheese cubes" (hih-fang) while those with double the alcohol content produces "drunken cheese" (tsui-fang). [13] This variety is also available with chili and/or sesame oil. Seasonings can include anise,cinnamon,lemon juice,lemon zest,dried shrimp,and ham. In addition,one can also obtain the curd dried,and without brine,which are then sold in paper cartons.
Red fermented bean curd (紅腐乳;hóngfǔrǔ,or 南乳;nánrǔ) incorporates red yeast rice (cultivated with Monascus purpureus ) with the brining liquor for a deep-red color and distinctively thickened flavor and aroma. This variety may also contain chili. A popular derivative of this variety has an appearance of ketchup and is seasoned with rose wine,caramel and natural sugar.
Stinky fermented bean curd is fermented for over six months and is also popular due to its strong creamy flavor. However,due to its strong acrid smell,this variety is an acquired taste. [14] Note that stinky sufu differs from stinky tofu in appearance,consistency and salt content. Stinky sufu are made in the same cube-like shapes and has a similar smooth soft creamy texture as regular white sufu. In Taiwan,a green version is popular and made with sake lees,crushed leaves and a green mucor mold. It is then fermented for 12 hours and sold on the streets. [13]
Chiang fermented bean curd (Chiang-doufu) is made with cubes of tofu soaked in either Chinese-style miso (Chiang) or soy sauce for several days. Usually reddish-brown in color and salty,it may be dried and fermented further and may also be mixed with sake lees. In Japan,miso is used. [13]
In order to produce fermented bean curd,cubes of dried tofu are allowed to fully air-dry under hay and slowly ferment from aerial bacteria and fungal spores. Commercially available fermented bean curd is made by using dry firm tofu that has been inoculated with the fungal spores of Actinomucor elegans , Mucor sufu , Mucor rouxanus , Mucor wutuongkiao , Mucor racemosus ,or Rhizopus spp.. This freshly fermented tofu is known as 'mold tofu' (霉豆腐).
The dry fermented tofu is then soaked in brine,typically enhanced with Chinese rice wine,vinegar,chili peppers or sesame oil,or a paste made of rice and soybeans. In the case of red fermented bean curd,red yeast rice (cultivated with Monascus purpureus ) is added for color. [lower-alpha 1] Fermented bean curd is generally sold in small glass jars.
Chinese cuisine comprises cuisines originating from China, as well as from Chinese people from other parts of the world. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has profoundly influenced many other cuisines in Asia and beyond, with modifications made to cater to local palates. Chinese food staples such as rice, soy sauce, noodles, tea, chili oil, and tofu, and utensils such as chopsticks and the wok, can now be found worldwide.
Miso is a traditional Japanese seasoning. It is a thick paste produced by fermenting soybeans with salt and kōji and sometimes rice, barley, seaweed, or other ingredients. It is used for sauces and spreads, pickling vegetables, fish, or meats, and mixing with dashi soup stock to serve as miso soup, a Japanese culinary staple. Miso is high in protein and rich in vitamins and minerals, and it played an important nutritional role in feudal Japan. Miso is still widely used in both traditional and modern cooking in Japan and has been gaining worldwide interest.
Tempeh or tempe is a traditional Indonesian food made from fermented soybeans. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. A fungus, Rhizopus oligosporus or Rhizopus oryzae, is used in the fermentation process and is also known as tempeh starter.
Nattō is a traditional Japanese food made from whole soybeans that have been fermented with Bacillus subtilis var. natto. It is often served as a breakfast food with rice. It is served with karashi mustard, soy or tare sauce, and sometimes Japanese bunching onion. Within Japan, nattō is most popular in the eastern regions, including Kantō, Tōhoku, and Hokkaido.
Soy milk, also known as soya milk or soymilk, is a plant-based drink produced by soaking and grinding soybeans, boiling the mixture, and filtering out remaining particulates. It is a stable emulsion of oil, water, and protein. Its original form is an intermediate product of the manufacture of tofu. Originating in China, it became a common beverage in Europe and North America in the latter half of the 20th century, especially as production techniques were developed to give it a taste and consistency more closely resembling that of dairy milk. Soy milk may be used as a substitute for dairy milk by individuals who are vegan or lactose intolerant.
Stinky tofu is a Chinese form of fermented tofu that has a strong odor. It is usually sold at night markets or roadside stands as a snack, or in lunch bars as a side dish, rather than in restaurants. Traditionally the dish is fermented in a brine with vegetables and meat, sometimes for months. Modern factory-produced stinky tofu is marinated in brine for one or two days to add odor.
Douhua is a Chinese sweet or savoury snack made with silken tofu. It is also referred to as doufuhua, tofu pudding, soybean pudding or, particularly in northern China, tofu brains.
Douchi or tochi is a type of fermented and salted black soybean most popular in the cuisine of China, where they are most widely used for making black bean sauce dishes.
Tofu skin, Yuba, beancurd skin, beancurd sheet, or beancurd robes is a food product made from soybeans. During the boiling of soy milk, in an open shallow pan, a film or skin composed primarily of a soy protein-lipid complex forms on the liquid surface. The films are collected and dried into yellowish sheets known as tofu skin. Since tofu skin is not produced using a coagulant, it is not technically a proper tofu; however, it does have similar texture and flavor to some tofu products.
Doenjang or soybean paste is a type of fermented bean paste made entirely of soybean and brine used in Korean cuisine. It is also a byproduct of soup soy sauce production. It is sometimes used as a relish.
Chinese Indonesian cuisine is characterized by the mixture of Chinese with local Indonesian style. Chinese Indonesians, mostly descendant of Han ethnic Hokkien and Hakka speakers, brought their legacy of Chinese cuisine, and modified some of the dishes with the addition of Indonesian ingredients, such as kecap manis, palm sugar, peanut sauce, chili, santan and local spices to form a hybrid Chinese-Indonesian cuisine. Some of the dishes and cakes share the same style as in Malaysia and Singapore, known as Nyonya cuisine by the Peranakan.
Okara, soy pulp, or tofu dregs is a pulp consisting of insoluble parts of the soybean that remain after pureed soybeans are filtered in the production of soy milk and tofu. It is generally white or yellowish in color. It is part of the traditional cuisines of Japan, Korea, and China. Since the 20th century, it has been used in the vegetarian cuisines of Western nations.
Dougan is a firm variety of tofu which is popular in Chinese cuisine. It differs from regular tofu in that it is firm whereas tofu is soft. It is made from soybeans with added calcium sulfate, and sometimes flavored with salt, soy sauce, and spices such as cinnamon, star anise, and licorice.
Tofu is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness: silken, soft, firm, extra firm. Tofu is also known as bean curd in English. It is a traditional component of East Asian and Southeast Asian cuisines, and has been consumed in China for over 2,000 years. In modern Western cooking, it is most often treated as a meat substitute.
Doubanjiang, also known as douban, toban-djan, broad bean chili sauce, or fermented chili bean paste, is a hot and savoury Chinese bean paste made from fermented broad beans, chili peppers, soybeans, salt and flour. Characteristically used in Sichuan cuisine, it has been called "the soul of Sichuan cuisine." Sichuan dishes such as mapo tofu, huoguo, the Yuxiang flavour profile, and Shuizhu all use doubanjiang as a key ingredient. Other regions have their own versions: in Guangdong and Taiwan, for instance, the Sichuan doubanjiang is called la-doubanjiang to distinguish it from local non-spicy versions.
Changsha stinky tofu or stinky dry food, known in Chinese as Changsha chou doufu, also translated as Changsha-style stinky tofu, is a traditional snack in Changsha, Hunan, which belongs to Hunan cuisine. It is one of the renowned stinky tofu in Southern China.
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