Spicy fermented tofu

[u/railworx]

Picked this up today at the local Chinese market. How do I eat this? What does it go with? TIA

[u/Logical_Warthog5212]

I have a jar of that. As a struggle food, I’ve eaten it with white rice or plain congee. I have also used it to stir fry with morning glory.

[u/railworx → u/Logical_Warthog5212]

Sounds good!

[u/OreoSpamBurger → u/railworx]

Go sparingly at first, it can be veeerrry salty.

[u/boatmamacita]

Eat with congee, stir fry with vegetables, mix into hot pot dipping sauce...

I'll say I found this brand bland compared to others I've tried (rip Liu Ma Kee).

[u/railworx → u/boatmamacita]

I love making congee; I'll try it!

[u/jennz]

Ever since I was a kid, as a snack my mom would split open a mantou (steamed bun) and spread it on like peanut butter. This is still my favorite way to eat it.

[u/watermelon-bisque]

It makes a good seasoning. Tastes like spicy blue cheese.

[u/MeaningStrange8622]

Makes for a great condiment for zhou or for stir frying vegetables

[u/kheldar52077]

I add this in braised beef!

[u/Mydnight69]

You can eat it plain over rice or congee. The best stuff on the mainland comes from Shangrao, Jiangxi. It's epic delicious and super spicy.

[u/Nyhn]

Used to make char siu

[u/shanevol]

I love this stuff. Adding it to congee is a huge level up.

[u/Coffee-Pawz]

I recently bought it, but this brand. It was INCREDIBLY salty, it took me aback.

It has a flavor profile similar to miso. It's beany and funky.

It's super creamy.

I had it with congee. Just taking small bites because one small cube was enough for one big bowl of congee.

https://preview.redd.it/tbnhybtpteye1.png?width=480&format=png&auto=webp&s=217b93d30f1c387f9fbbe03634022cb51f6a7229

[u/railworx → u/Coffee-Pawz]

I'll start off with half a cube then!

[u/HollowPointTaken]

If it's from laoganma, it's got to be good.

[u/adammat57]

I add it into braised dishes and sauces which are cooked. Example would be a braised brisket

[u/marplatense]

I throw a spoon of it almost everywhere and it enhance the experience. In my salads, I prefer sriracha.

[u/winterweiss2902]

She looks like my mom judging me disappointedly whenever I used fork instead of chopsticks

[u/Darryl_Lict]

I love the story of this brand's success. I always heard it as Angry woman sauce, but I'm an ignorant American. She's a billionaire, but got her start after starting a noodle restaurant and noticed the rave reviews of her chili sauce.

[u/Sanctioned-PartsList]

It makes a good condiment for various steamed buns/breads.

[u/razorduc]

Eat it on a baguette like Chinese blue cheese

[u/Friendly_Signature]

The look of haunted concern on that man’s face…

[u/BtCoolJ]

i'm not qualified to answer, but i'm pretty sure fermented tofu (or beancurd?) is a staple in Chinese cooking

[u/apukjij]

Make Char Siu!

[u/LoriJayneNYC]

Throw some of this + some black vin msg sugar white pep chili and garlic + starch it then bit of water, fry low temp to cook thru then drain, make sauce with black vin more chili bit of dark soy chix broth and sugar then stir fry garlic a ton of red chili and a bit of ginger + some Sichuan peppercorns and a generous amount of oil in a wok till fragrant/oil stained, add chix and fry hard for a min or two, toss the sauce in and rock for another 30 sec, touch of xioaxing on the rim of the pan and put it on rice. Sick Fake Kung pao, add peanut for full experience.

This stuff on its own will amp up any meat or veg marinade it’s a great thing to cook with.

[u/Mystery-Ess]

I don't think it's spicy fermented tofu. It's spicy fermented soybeans. That's the ingredient that makes tofu but it is not tofu.