Wangzhihe Fermented Spicy Bean Curd 340g

Wangzhihe (王致和) is a highly reputable and historic Chinese brand, established in 1669, specializing in fermented bean products. Their fermented spicy beancurd is a classic and beloved condiment, known for its strong, pungent aroma and complex, savory, spicy, and slightly sweet flavor.

The 340g glass jar is a popular size for household use.

What is it?
It is a form of fermented tofu, also called "tofu cheese." Fresh tofu is fermented with a special mold (similar to the process for blue cheese), then aged in a brine with spices, chili, and rice wine. The result is a soft, creamy, and intensely flavorful product.

Key Features

• Brand: Wangzhihe (王致和) - A trusted brand with over 350 years of history.
• Net Weight: 340g (typically in a glass jar).
• Type: Spicy (辣) Fermented Beancurd (腐乳).
• Texture: Soft, creamy, and spreadable.
• Flavor Profile: Salty, umami, spicy, slightly sweet, and aromatic. It has a characteristic strong, pungent smell that is a sign of its fermentation.

How to Use It (Culinary Uses)

Fermented beancurd is not eaten on its own but used as a condiment or ingredient to add a powerful umami punch.

1. As a Condiment for Congee/Rice: This is the most classic way. Serve a small cube (or half) alongside a bowl of plain rice congee (rice porridge). The strong flavor perfectly complements the blandness of the congee.
2. As a Flavoring in Cooking:

• • Marinades: Crush it into a paste to marinate meats (especially pork and chicken) before roasting or steaming. It tenderizes and adds incredible depth.
  • Stir-fries & Sauces: A small amount can be mashed and added to stir-fry sauces, particularly for dishes like "Fermented Tofu with Lettuce" (腐乳通菜/空心菜).
  • Dipping Sauce: Mix mashed fermented tofu with sesame oil, a little sugar, and chopped scallions for a unique dipping sauce for hot pot, meats, or cold appetizers.
  • Steamed Dishes: Used as a topping for steamed pork belly or ribs.

Storage Instructions

• Unopened: Store in a cool, dry place.
• After Opening: Must be refrigerated. Ensure the beancurd is fully submerged in the brine liquid inside the jar to prevent it from drying out and spoiling. Use a clean utensil to take pieces out to avoid contamination. It will keep for several months in the fridge.