Fermented and served as a condiment
This dish is a fermented condiment, most commonly referring to fermented bean curd (also known as 'furu' or 'tofu cheese'), made from tofu cubes preserved in brine, rice wine, and various seasonings. It originates from China and is a staple in East and Southeast Asian cuisines, often used to add a rich, umami depth to dishes.
🍽️ Nutrition at a glance
It is typically low in carbohydrates and fat but provides a good source of plant-based protein and is particularly high in sodium due to the fermentation brine. A small serving can offer a notable amount of calcium and vitamin B12 from the fermentation process.
Nutrition breakdown
| Calories | 35 kcal |
| Protein | 3 g |
| Carbs | 1.5 g |
| Fat | 2 g |
| Fiber | 0.5 g |
| Sugar | 0.5 g |
| Sodium | 300 mg |
| Calcium | 60 mg |
| Iron | 0.8 mg |
| Vitamin B12 | 0.2 mcg |
| Manganese | 0.3 mg |
| Selenium | 4.0 mcg |
| Phosphorus | 45 mg |
Per 1 cube (about 30 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's a centuries-old preservation technique that transforms simple tofu into a complex, savory flavor enhancer, often called the 'cheese of the East.' Nutritionally, fermentation can increase the bioavailability of certain nutrients and produce beneficial probiotics.
