Take 1kg of pork spare ribs, marinade in a mixture of fermented bean curd, soy sauce, rice wine, chillies, garlic and sugar. Dredge with flour, fry, remove and drain, then briefly fry again. Serve.

Then, there's the fermented red bean curd — the coloring component that also imbues a powerful dose of umami. Another essential part of the marinade is the sweet component.

Fried spare ribs with fermented bean curd. I don’t know where this recipe comes from. I thought it was something my mother used to make, but while she says she made a similar marinade, ...

Bean curd will go bad if it is left out for two days, but it can become edible again after fermenting for up to three months. Then it is sufu, or fermented tofu, also known as Chinese soy cheese ...

The fermented bean curd is a Chinese condiment consisting of a form of processed, preserved tofu. The ingredients typically are soybeans, salt, rice wine and sesame oil or vinegar.