Fermented bean curd also called sufu, fermented tofu, tofu cheese, bean curd cheese or preserved tofu is a form of processed, preserved tofu used in East Asian cuisine as a condiment made from soybeans. The ingredients typically are soybeans, salt, rice wine and sesame oil or vinegar, and are sold in blocks 2- to 4-cm square by 1 to 2 cm thick soaked in brine with select flavorings. There are several varieties of fermented tofu:
* White doufu-ru
* Red doufu-ru
* Tsao-doufu ("stinky tofu")
* Chiang-douf
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| - Fermented bean curd also called sufu, fermented tofu, tofu cheese, bean curd cheese or preserved tofu is a form of processed, preserved tofu used in East Asian cuisine as a condiment made from soybeans. The ingredients typically are soybeans, salt, rice wine and sesame oil or vinegar, and are sold in blocks 2- to 4-cm square by 1 to 2 cm thick soaked in brine with select flavorings. There are several varieties of fermented tofu:
* White doufu-ru
* Red doufu-ru
* Tsao-doufu ("stinky tofu")
* Chiang-douf
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abstract
| - Fermented bean curd also called sufu, fermented tofu, tofu cheese, bean curd cheese or preserved tofu is a form of processed, preserved tofu used in East Asian cuisine as a condiment made from soybeans. The ingredients typically are soybeans, salt, rice wine and sesame oil or vinegar, and are sold in blocks 2- to 4-cm square by 1 to 2 cm thick soaked in brine with select flavorings. There are several varieties of fermented tofu:
* White doufu-ru
* Red doufu-ru
* Tsao-doufu ("stinky tofu")
* Chiang-douf
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