Fermented Tofu Explained
White Cubes
Also Called
white fermented tofu, jiangdoufu
Usage
as a condiment for cooking or as an accompaniment to rice
Description
"White cubes" refers to white fermented tofu, which serves as the prototype for all fermented tofu varieties. They are shaped into small cubes, typically retaining the original color of tofu, featuring a soft and creamy texture, and delivering a savory taste. White cubes are produced in various regions across China. Their production typically involves the following main steps: initial fermentation, salt curing, and maturation fermentation. During the initial fermentation, depending on the inoculated strains, it can be categorized into mold-type and bacteria-type. Mold-type is more common and can be further divided into Mucor-type and Rhizopus-type. Mucor is suitable for low-temperature environments, with a slow fermentation rate and the capacity to produce a rich, layered flavor, while Rhizopus is heat-resistant, ferments quickly, and delivers a more direct taste.
Red Cubes
Also Called
red fermented tofu, rosy fermented tofu, nanru
Usage
as a condiment for cooking or as an accompaniment to rice
Description
"Red cubes" are made by adding red yeast rice to white fermented tofu. Their texture is similar to that of white cubes, but their size is usually slightly larger. Both have a salty and savory taste, but red cubes tend to be slightly sweeter. In terms of production, the main difference between them lies in the final maturation fermentation stage. During this stage, red yeast rice powder is added to the production of red cubes, which accounts for their bright red color. Although red cubes are now produced throughout China, they are also known as "nanru," meaning southern fermented tofu, since the production method originated from the southern regions.
Dark Cubes
Also Called
dark fermented tofu, stinky fermented tofu*
Usage
as a condiment for cooking or as an accompaniment to rice
Description
The size and texture of "dark cubes" are similar to those of white cubes, but their appearance is greenish-gray, and they emit a strong odor reminiscent of blue cheese, which is also fermented by molds. The reason for the significant difference between dark cubes and white cubes lies in the initial fermentation stage. The initial fermentation of dark cubes can be seen as an enhanced version of that of white cubes. Not only are molds inoculated, but fermented soy whey and saltpeter are also repeatedly added. Fermented soy whey is rich in fermentation ingredients, which can accelerate the proliferation of microbial populations. Saltpeter acts as an antimicrobial agent, preserving and controlling the balance of microbial populations. The addition of fermented soy whey and saltpeter complements each other, and it is the combination of these two that gives dark cubes their unique appearance and odor.
* Stinky fermented tofu is different from stinky tofu; there exists a fundamental difference in their methods of production.
Oily Cubes
Also Called
oil fermented tofu
Usage
as a condiment for cooking or as an accompaniment to rice
Description
The distinctive feature of the production process of oil fermented tofu lies in its final stage of maturation fermentation. In conventional fermented tofu, this stage typically involves soaking in a mixture of alcohol and other ingredients, but for oil fermented tofu, oil replaces alcohol. Commonly used oils include rapeseed oil and camellia oil. This results in a smoother and rounder taste in the final product.
