Red Beancurd n Soy Bean Paste
Red Beancurd (南乳) or Fermented Tofu is a form of processed, perserved tofu used in Chinese and Vietnamese cuisine. It commonly add in small amounts together with a little bit of its soaking liquid, to flavor steamed or braised dishes, some even used for deep fried chicken nowaday.
Soy Bean Paste (豆酱) is made from yellow soy beans and is produced in China. This is also widely used in Chinese and Asian cooking. I usually used this to cook meat, steamed, tofu and noodle. Click here for recipe
I remember we use this to cook with kangkung and chilli and now we use it to roast chicken.
Very useful, isn't?
Hi Anncoo,
I like luo han zai with red beancurd, my mum used to cook this dish but my dad doesn't like the taste of red beancurd, same as my hubby.
U may try red beancurd with spinach, it's nice too.
Hi CBL,
Can use this to cook 罗汉斋,if you don't take beef, can change to pork ribs.
I am also using the same brand of soy bean paste. I saw the red beancurd in supermarket since u are using this brand it won't be wrong for me to get the same brand 🙂