Follow the thread
Creamy and pungent, red fermented bean curd offers a bold, umami-rich flavor with a slightly sweet undertone. Its striking red hue adds visual appeal and complexity to a variety of dishes.
Where it comes from
Originating from China, red fermented bean curd has been a traditional condiment for centuries, often used in home cooking and as a flavor enhancer in various cuisines.
In the kitchen
Red fermented bean curd is a Chinese condiment made from fermented tofu, known for its creamy texture and pungent, umami-rich flavor. It is often used to season stir-fries, braises, and marinades. The red color comes from the addition of red yeast rice during fermentation.
Nutrition (per 100g)
120kcalCal
4.0gProtein
6.0gFat
12.0gCarbs
0.0gFiber
Values are AI-estimated, not from a laboratory database
