Fermented bean curd, also known as "Chinese cheese," is traditionally considered in Chinese medicine to be sweet and warm in nature, with effects such as invigorating blood, resolving stasis, strengthening the spleen, and aiding digestion. Modern nutrition has proven that after fermentation, tofu gains more easily digestible essential amino acids, niacin, and minerals like calcium. Fermentation also 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 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, baijiu (white liquor), wheat bran, and protease. The lovastatin in red yeast rice is significant for lowering blood pressure and blood lipids, offering certain health benefits. Green fermented bean curd, actually stinky tofu, is pickled with bitter brine and salt water, giving it a greenish color. It undergoes more complete fermentation than other varieties, thus containing more amino acids and esters. Flower-patterned fermented bean curd often includes ingredients like chili, sesame, shrimp roe, sesame oil, ham, cabbage, and mushrooms, making it the most nutritionally complete. Additionally, some white spots on fermented bean curd 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 boost umami, as in dishes like Stir-fried Pork with Fermented Bean Curd, Water Spinach with Fermented Bean Curd, and Fermented Bean Curd Steamed Buns. It should be noted that patients with hypertension, cardiovascular diseases, gout, kidney disease, or gastrointestinal ulcers should consume it in moderation to avoid worsening their condition. For the general population, it is advisable to use a small amount of fermented bean curd or low-salt fermented bean curd, made into a paste, before adding it to dishes.
Some people should not eat fermented bean curd:
It is worth noting that fermented bean curd contains sulfites after fermentation, and excessive consumption is harmful to health. Therefore, half a piece per serving is sufficient. Furthermore, fermented bean curd is generally high in salt and purines, so patients with hypertension, cardiovascular diseases, gout, kidney disease, or digestive tract ulcers should eat it sparingly or not at all.