Fermented bean curd (furu)

腐乳 / fǔrǔ (白腐乳·红腐乳)

Flavor and role

Tofu cubes fermented with mold and then matured in brine and rice wine; soft like cream cheese and salty. Comes in white and red (colored with red yeast rice).

Typical dishes and uses

Water spinach stir-fried with fermented bean curd, hot pot sauce, side for congee, Cantonese braised pork (nam yu pork)

Substitutes

1 cube furu = 1 tsp white miso + a little cream cheese + a pinch of salt. The substitute is only an approximation.

Storage

After opening, keep submerged in its liquid and refrigerate for up to 6 months.

Main countries

China · Taiwan

Used in this book

Char SiuBarbecue-Shop Char Siu with Maltose Glaze

Updated 2026-10-10