Fermented Bean Curd (Doufu Ru)

Fermented bean curd is used commonly in Chinese and Southeast Asians cooking. At home, we also eat it with congee, as one of the many condiments for breakfast. At the super market in Taiwan, I found some fancy one’s and took this photo. Right now, there’s an amazing pea shoot with fermented tofu dish at Café Asean (it’s their seasonal Chinatown Greens)! Don’t miss the dish while it’s in season.