Stir-fried with fermented bean curd
Stir-fried with fermented bean curd is a classic Chinese home-style dish where ingredients like pork, chicken, or tofu are quickly stir-fried in a savory, umami-rich sauce made from fermented bean curd (furu). This condiment, often called 'Chinese cheese,' is made from soybeans fermented with mold and salt, creating a pungent, creamy paste that forms the flavor base. It's a popular comfort food across many regions of China, particularly in Cantonese and Hunan cuisines.
🍽️ Nutrition at a glance
This dish is typically moderate in fat and protein, with a relatively low carbohydrate content unless served with a large portion of rice. It provides a good source of plant-based protein from the fermented soybean curd and any added meat or tofu, along with B vitamins and minerals like manganese. A typical serving with meat and vegetables contains roughly 350-450 calories.
Nutrition breakdown
| Calories | 380 kcal |
| Protein | 22 g |
| Carbs | 12 g |
| Fat | 28 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 890 mg |
| Manganese | 1.8 mg |
| Iron | 3.2 mg |
| Phosphorus | 210 mg |
| Copper | 0.3 mg |
| Selenium | 15 µg |
| Vitamin B2 (Riboflavin) | 0.2 mg |
| Vitamin B6 | 0.3 mg |
| Zinc | 2.5 mg |
Per 1 cup (240 g) stir-fry with pork and vegetables · estimated, varies by recipe
💡 What's interesting
Culturally, fermented bean curd is a centuries-old preservation technique and a staple condiment, often called 'tofu cheese' for its strong aroma and creamy texture. Nutritionally, the fermentation process may enhance the bioavailability of certain nutrients and produce beneficial compounds, though it is high in sodium.
