Fermented bean curd, also known as "Chinese cheese," is considered in traditional Chinese medicine to be sweet and warm in nature, with effects such as invigorating blood to resolve stasis, strengthening the spleen to aid digestion, and promoting food metabolism. The nutritional value of fermented bean curd is surprisingly high.
Modern nutrition has proven that after fermentation, tofu gains more essential amino acids, niacin, and minerals like calcium, which are easier to digest and absorb. Fermentation, in particular, produces Vitamin B12, which is generally not found in plant-based foods.
Depending on the production methods and ingredients, the color, flavor, and nutrition of fermented bean curd can vary. White fermented bean curd contains no additional ingredients and retains its natural color. Red fermented bean curd is made by fermenting pickled curd with red yeast rice, liquor, wheat-based yeast, and protease. The lovastatin in red yeast rice is significant for lowering blood pressure and blood lipids and has certain health benefits. Green fermented bean curd, which is essentially stinky tofu, turns a jade-green color due to the addition of bitter brine and saltwater during the pickling process. It undergoes more complete fermentation than other varieties, resulting in higher levels of amino acids and esters. Flower-patterned fermented bean curd typically includes ingredients like chili, sesame, shrimp roe, sesame oil, ham, cabbage, and mushrooms, making it the most nutritionally complete. Additionally, some fermented bean curd may have small white spots on its surface, which are actually tyrosine crystals and are safe to eat.
In addition to being eaten directly, fermented bean curd can be used in cooking to add saltiness, enhance aroma, and bring out umami, as seen in dishes like stir-fried meat with fermented bean curd, water spinach with fermented bean curd, and steamed twisted rolls with fermented bean curd. It should be noted that individuals with high blood pressure, cardiovascular diseases, gout, kidney disease, or gastrointestinal ulcers should consume it in moderation to avoid exacerbating their conditions. For the general population, it is advisable to use a small amount of fermented bean curd or low-salt fermented bean curd, preferably made into a sauce before adding it to dishes.