Red and White Fermented Tofu

Red and White Fermented Tofu

　　Fermented tofu, known regionally as "fu ru," "nan ru," or "mao ru," is a common condiment in China. It is a secondary processed soy product made by fermenting and curing small cubes of tofu. Sichuan’s fermented tofu is famous for its spicy and numbing flavor, with that from Hongbai Town in Shifang being especially renowned. A good piece of fermented tofu requires three months of patient waiting and can only be made in winter.

　　Mountain spring water, soybeans, Sichuan peppercorns, and chili peppers are blended by the hands of master fermenters. Over three months, they transform into a fragrant block of fermented tofu. That fragrant piece of tofu may just be the true taste of home deep in the hearts of the people of Sichuan.