FOOD-CON-001 · Dry goods & condiments
Fermented Bean Curd
A fermented tofu condiment sold as small white or cream cubes in a jar of salty preserving liquid.
- 繁體中文
- 腐乳
- English
- Fermented Bean Curd
- Bahasa Indonesia
- Fermented Bean Curd (腐乳 / fu yu)
- Tagalog
- Fermented Bean Curd (腐乳 / fu yu)
What is it?
Fermented bean curd is a strong, salty tofu condiment called 腐乳 or fu yu in Hong Kong. This entity covers the common white or cream form; red fermented bean curd is a separate item.
How to identify it
Read the original label and look for small soft cubes in the jar. Regular 腐乳 is usually white to cream in preserving liquid. Bottle shape alone is not reliable.
- Small soft tofu cubes in a jar
- Usually white to cream coloured
- Strong salty flavour, used in small amounts
Common confusion
Red Fermented Bean Curd (FOOD-CON-002)
Regular 腐乳 is normally white to cream; 南乳 is red fermented bean curd. Their flavour and recipe use differ, so do not swap them automatically.
Common Hong Kong household uses
Mashed into sauce for water spinach, used in marinades or served with congee. Quantity depends on the recipe and brand saltiness.
Preparation or handling
Use a clean spoon, take only the required amount and taste the seasoning. Do not return a used spoon to the jar.
Storage
Follow the original label before and after opening. Return products requiring refrigeration to the fridge promptly.
Helper tip
Red fermented bean curd is 南乳, a separate red product. Do not substitute it when the recipe asks for white fermented bean curd.
What Ma’am or Sir may say
攞兩磚腐乳出嚟壓爛。The employer wants two small cubes taken from the jar and mashed into a sauce.
Useful market phrase
唔該要一樽白腐乳。Does the image look correct?
Last reviewed
· HIGH