A simple chinese vegetarian dish is by cooking water spinach with fermented tofu (fǔrǔ, 腐乳) – also referred to as preserved bean curd or wet bean curd. Water spinach is called kōng xīn cài (空心菜) in Chinese, which literally means ’empty hearted’ spinach.
So first, what is fermented tofu (chao)? In its very essence, think of fermented tofu like chinese cheese, a strong camembert. It is typically fermented for at last 1 month in a brine that consists of water, salt and usually rice wine. According to some sources, this technique originated around 200 BC in China.
Taste wise, it is salty, and has a very soft texture. Chao can be easily store bought too at an Asian grocer and comes in a white or red variety.
Chao is tofu that is fermented for at least 1 month in a brine that consists of water, salt, and usually rice wine. According to some books, the technique to make fermented tofu appeared 200 BC in China.
While off putting at first, this chinese delicacy delivers a strong, captivating umami punch to any dish and will elevate it to a new level.
There are many brands of this tofu in Asian stores. Once open, remember to store it in the refrigerator and always use clean utensils to prevent contamination. If continuously refrigerated and handled in a sterile manner, it can last for a year (or even longer––some sources say that it can last for years, and that the flavor actually improves over time).
