Tofu: Difference between revisions

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==== Fermented ====

[[File:Fermentedchilibeancurd.jpg|thumb|Pickled tofu]]

* '''[[Pickled tofu]]''' ({{lang|zh|[[wikt:豆|豆]][[wikt:腐|腐]][[wikt:乳|乳]]}} in Chinese, [[pinyin]]: ''dòufurǔ'', or {{lang|zh|[[wikt:腐|腐]][[wikt:乳|乳]]}} fŭrŭ; ''chao'' in Vietnamese), also called "preserved tofu" or "fermented tofu", consists of cubes of dried tofu that have been allowed to fully air-dry under hay and slowly ferment with the help of aerial bacteria. The dry fermented tofu is then soaked in salt water, Chinese [[rice wine]], vinegar or minced [[chile pepper|chiles]], or in a mixture of whole rice, bean paste, and soybeans. In the case of red pickled tofu ({{lang|zh|[[wikt:紅|紅]][[wikt:豆|豆]][[wikt:腐|腐]][[wikt:乳|乳]]}} in Chinese, Pinyin: ''hóng dòufurǔ''), [[red yeast rice]] (cultivated with ''[[Monascus purpureus]]'') is added for color.{{efn|The Hwang Ryh Shang Company of Taiwan, a major producer of pickled tofu, mislabels this ingredient as "red date" ([[jujube]]) on the English-language list of ingredients on its product labels, although the Chinese list of ingredients on the same product lists 紅糟 (literally "red [[Lees (fermentation)|lees]]", i.e. red yeast rice). }} In Japan, pickled tofu with miso paste is called ''tofu no misodzuke'', and is a traditional preserved food in [[Kumamoto]]. In [[Okinawa Island|Okinawa]], pickled and fermented tofu is called ''tofuyo'' (豆腐餻). It is made from ''Shima-doufu'' (an Okinawan variety of large and firm tofu). It is fermented and matured with koji mold, red koji mold, and [[awamori]].

* '''[[Pickled tofu]]''' ({{lang|zh|[[wikt:豆|豆]][[wikt:腐|腐]][[wikt:乳|乳]]}} in Chinese, [[pinyin]]: ''dòufurǔ'', or {{lang|zh|[[wikt:腐|腐]][[wikt:乳|乳]]}} fŭrŭ; ''chao'' in Vietnamese), also called "preserved tofu" or "fermented tofu", consists of cubes of dried tofu that have been allowed to fully air-dry under hay and slowly ferment with the help of aerial bacteria. The dry fermented tofu is then soaked in salt water, Chinese [[rice wine]], vinegar or minced [[chile pepper|chiles]], or in a mixture of whole rice, bean paste, and soybeans. In the case of red pickled tofu ({{lang|zh|[[wikt:紅|紅]][[wikt:豆|豆]][[wikt:腐|腐]][[wikt:乳|乳]]}} in Chinese, Pinyin: ''hóng dòufurǔ''), [[red yeast rice]] (cultivated with ''[[Monascus purpureus]]'') is added for color. In Japan, pickled tofu with miso paste is called ''tofu no misodzuke'', and is a traditional preserved food in [[Kumamoto]]. In [[Okinawa Island|Okinawa]], pickled and fermented tofu is called ''tofuyo'' (豆腐餻). It is made from ''Shima-doufu'' (an Okinawan variety of large and firm tofu). It is fermented and matured with koji mold, red koji mold, and [[awamori]].

* '''[[Stinky tofu]]''' ({{lang|zh|[[wikt:臭|臭]][[wikt:豆|豆]][[wikt:腐|腐]]}} in Chinese, Pinyin: ''chòudòufu'') is soft tofu that has been fermented in a vegetable and fish brine. The blocks of tofu have a pungent cheese smell, sometimes resembling rotting food. Despite its strong odor, the flavor and texture of stinky tofu is appreciated by aficionados, who describe it as delightful. The texture of this tofu is similar to the soft East Asian tofu from which it is made. The rind that stinky tofu develops when fried is said to be best when especially crisp, and fried stinky tofu is usually served with [[soy sauce]], sweet sauce, or hot sauce.

@@ Line 217: / Line 217: @@
 ==== Fermented ====
 [[File:Fermentedchilibeancurd.jpg|thumb|Pickled tofu]]
-* '''[[Pickled tofu]]''' ({{lang|zh|[[wikt:豆|豆]][[wikt:腐|腐]][[wikt:乳|乳]]}} in Chinese, [[pinyin]]: ''dòufurǔ'', or {{lang|zh|[[wikt:腐|腐]][[wikt:乳|乳]]}} fŭrŭ; ''chao'' in Vietnamese), also called "preserved tofu" or "fermented tofu", consists of cubes of dried tofu that have been allowed to fully air-dry under hay and slowly ferment with the help of aerial bacteria. The dry fermented tofu is then soaked in salt water, Chinese [[rice wine]], vinegar or minced [[chile pepper|chiles]], or in a mixture of whole rice, bean paste, and soybeans. In the case of red pickled tofu ({{lang|zh|[[wikt:紅|紅]][[wikt:豆|豆]][[wikt:腐|腐]][[wikt:乳|乳]]}} in Chinese, Pinyin: ''hóng dòufurǔ''), [[red yeast rice]] (cultivated with ''[[Monascus purpureus]]'') is added for color.{{efn|The Hwang Ryh Shang Company of Taiwan, a major producer of pickled tofu, mislabels this ingredient as "red date" ([[jujube]]) on the English-language list of ingredients on its product labels, although the Chinese list of ingredients on the same product lists 紅糟 (literally "red [[Lees (fermentation)|lees]]", i.e. red yeast rice). }} In Japan, pickled tofu with miso paste is called ''tofu no misodzuke'', and is a traditional preserved food in [[Kumamoto]]. In [[Okinawa Island|Okinawa]], pickled and fermented tofu is called ''tofuyo'' (豆腐餻). It is made from ''Shima-doufu'' (an Okinawan variety of large and firm tofu). It is fermented and matured with koji mold, red koji mold, and [[awamori]].
+* '''[[Pickled tofu]]''' ({{lang|zh|[[wikt:豆|豆]][[wikt:腐|腐]][[wikt:乳|乳]]}} in Chinese, [[pinyin]]: ''dòufurǔ'', or {{lang|zh|[[wikt:腐|腐]][[wikt:乳|乳]]}} fŭrŭ; ''chao'' in Vietnamese), also called "preserved tofu" or "fermented tofu", consists of cubes of dried tofu that have been allowed to fully air-dry under hay and slowly ferment with the help of aerial bacteria. The dry fermented tofu is then soaked in salt water, Chinese [[rice wine]], vinegar or minced [[chile pepper|chiles]], or in a mixture of whole rice, bean paste, and soybeans. In the case of red pickled tofu ({{lang|zh|[[wikt:紅|紅]][[wikt:豆|豆]][[wikt:腐|腐]][[wikt:乳|乳]]}} in Chinese, Pinyin: ''hóng dòufurǔ''), [[red yeast rice]] (cultivated with ''[[Monascus purpureus]]'') is added for color. In Japan, pickled tofu with miso paste is called ''tofu no misodzuke'', and is a traditional preserved food in [[Kumamoto]]. In [[Okinawa Island|Okinawa]], pickled and fermented tofu is called ''tofuyo'' (豆腐餻). It is made from ''Shima-doufu'' (an Okinawan variety of large and firm tofu). It is fermented and matured with koji mold, red koji mold, and [[awamori]].
 * '''[[Stinky tofu]]''' ({{lang|zh|[[wikt:臭|臭]][[wikt:豆|豆]][[wikt:腐|腐]]}} in Chinese, Pinyin: ''chòudòufu'') is soft tofu that has been fermented in a vegetable and fish brine. The blocks of tofu have a pungent cheese smell, sometimes resembling rotting food. Despite its strong odor, the flavor and texture of stinky tofu is appreciated by aficionados, who describe it as delightful. The texture of this tofu is similar to the soft East Asian tofu from which it is made. The rind that stinky tofu develops when fried is said to be best when especially crisp, and fried stinky tofu is usually served with [[soy sauce]], sweet sauce, or hot sauce.