Fermented White Bean Curd, 240g
Fermented white bean curd, or fermented tofu, is a soybean-based preserve used as a condiment in Asian cooking. The curd is cut into rough cubes and pickled in brine, giving it a long shelf-life. The fermentation technique, based on old rural methods, involves aging the bean curd in dry rice straw for a few weeks and then bottling it in strong alcohol with spices.
The pungent, farmyard, cheese-like aroma, and creamy texture brings authentic flavours to dishes when used (sparingly), or as a way of enhancing sauces.
Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Water, soybean (37.8%), cooking wine (sulphites), salt, spices. Allergens are listed in bold.
This product is ready to cook. Please ensure it is cooked throughout before consumption.
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Fermented White Bean Curd, 240g
Fermented white bean curd, or fermented tofu, is a soybean-based preserve used as a condiment in Asian cooking. The curd is cut into rough cubes and pickled in brine, giving it a long shelf-life. The fermentation technique, based on old rural methods, involves aging the bean curd in dry rice straw for a few weeks and then bottling it in strong alcohol with spices.
The pungent, farmyard, cheese-like aroma, and creamy texture brings authentic flavours to dishes when used (sparingly), or as a way of enhancing sauces.
Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Water, soybean (37.8%), cooking wine (sulphites), salt, spices. Allergens are listed in bold.
This product is ready to cook. Please ensure it is cooked throughout before consumption.
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Description
Fermented white bean curd, or fermented tofu, is a soybean-based preserve used as a condiment in Asian cooking. The curd is cut into rough cubes and pickled in brine, giving it a long shelf-life. The fermentation technique, based on old rural methods, involves aging the bean curd in dry rice straw for a few weeks and then bottling it in strong alcohol with spices.
The pungent, farmyard, cheese-like aroma, and creamy texture brings authentic flavours to dishes when used (sparingly), or as a way of enhancing sauces.
Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Water, soybean (37.8%), cooking wine (sulphites), salt, spices. Allergens are listed in bold.
This product is ready to cook. Please ensure it is cooked throughout before consumption.
