Pickled tofu

Name variations

 * doufu-ru

About pickled tofu
There are several varieties of pickled tofu:
 * White doufu-ru
 * Red doufu-ru
 * Tsao-doufu ("stinky tofu")
 * Chiang-douf

White pickled tofu
The white doufu-ru (pai doufu-ru) is the most fermented tofu and there are numerous versions of it, seasoned with pepper, sesame oil, and spices such as anise and cinnamon or ingredients such as lemon juice or rind, minced ham and dried shrimp.

Red pickled tofu
Red doufu-ru (hung doufu-ru, nanru, nanyu) is identical in preparation to the white, except that fermented red rice is added to the pickling liquor, imparting a rich red color, thick consistency and different flavor and aroma.

Tsao-dofu
Tsao-dofu, famous for its strong odor, includes: chu-tsao, which is in rice wine and wine lees, and the green tofu so popular in Taiwan, ch'ou doufu ("foul-smelling tofu", or "stinky tofu"), made from pressed tofu squares aged with rice wine lees to which has been added crushed leaves and a green. Despite its overpowering aroma, slimy texture, unappetizing color and the unfortunate odor it leaves on the breath, those brave enough to partake of it consider it a delicacy.

Chiang-doufu
Chiang-doufu, or firm cubes of tofu fermented for several days in soy sauce (chiang-yu) or Chinese-style miso (chiang) is red-brown in colour and salty or salty-sweet depending on whether rice wine or mould was introduced before fermentation. Chiang-doufu sauce (chiang-doufu chih), used to flavor Chinese lamb or beef dishes, is the result of mashing pickled tofu to a smooth paste with its pickling liquor.