Fermented Tofu

Fermented tofu is, as the name suggests, made by fermenting tofu. The process transforms it into something akin to a soy-based version of aged cheese — more flavorful and longer-lasting than fresh tofu. 

Fermentation typically makes the tofu saltier and more pungent, with flavors that reflect the brine or marinade it’s cured in. The texture becomes softer and more paste-like, though this can vary depending on preparation methods and ingredients. 

Most fermented tofu is either red or white varieties, with white being the most common. Some versions are also produced with soy sauce or miso, adding additional layers of flavor. 

It’s most often used as a condiment or flavor enhancer, sometimes mixed with other sauces or pastes. You’ll find it commonly used to season hot pots, braised dishes, porridges, and various soups and stews. 

Beyond its bold taste, fermented tofu is also a good source of nutrients, including protein, calcium, and vitamins B1 and B2.