Red bean curd is a type of preserved tofu made with red rice. Rich in umami, it’s a popular ingredient in Chinese cooking. Fermented tofu is used as a condiment or seasoning, rather than as the main element of a dish.
In China, red bean curd is often eaten with congee or steamed buns. It has a bold, savoury taste with salty, funky tang. You can add it to marinades and braised meat dishes to add depth of flavour.
Try adding small amounts of red bean curd to dips and sauces. It may be the secret ingredient your dish is missing. It’s great in dipping sauces for steamed dumplings.
Ingredients: Water, soybean (21%), soybean paste (soybean, water, salt) , salt, cooking wine (sulphites), sugar, red yeast, flavour enhancer (e621, e635), wheat (gluten) flour, thickener (e511), sweetener (e955)
Allergy advice: For allergens see ingredients listed in bold.
