Red Furu Braised Tofu
红乳烧豆腐
English: Red Furu Braised Tofu
Chinese: 红乳烧豆腐
Pinyin： hong ru shao doufu
Literal: Red-fermented-tofu-braised tofu
This is another tofu dish I like to keep in my back pocket for tofu-skeptic diners. It’s a double-tofu dish, with large cubes of firm tofu simmered in a red, velvety sauce made from fermented tofu, known as furu.
I keep the tofu chunky, so each piece has a satisfying bite. It’s pan-fried first to form a crisp shell, while the simmer gently cooks the centre, turning it soft and custardy. The sauce is rich and almost creamy; as it reduces, it becomes a glossy, savoury glaze that clings to each piece.
Fermented tofu might not sound immediately appetising, but red furu develops a flavour that’s salty, savoury, and faintly sweet, remarkably similar to a blue cheese. Its colour comes from red fermented rice, which gives it a deeper, rounder flavour compared to white, green, or black varieties.
In Northern China, fermented tofu is more often used as a condiment than a cooking ingredient: spread onto mantou, tucked into shaobing, or simply spooned over a bowl of plain congee, its concentrated, funky richness transforming even the simplest meal.
Serves 2
Ingredients
1 block of firm tofu (about 400g)
For the Sauce
2 - 3 cubes of red fermented tofu (红腐乳) + 2-3 tbsp of the red liquid from the jar
1 tbsp of light soy sauce
1 tbsp sugar
½ cup water
1 tsp sesame oil
1 tsp cornstarch + 2 tbsp of water, mixed into a slurry
To Finish
2 spring onions, finely chopped
Method
Prepare the tofu. Cut the block into large cubes, about the size of a mahjong tile (roughly 3cm x 3cm). With a regular block of tofu, slice it across into four slabs, then cut each slab into three squares.
Heat 2 tablespoons of oil in a wok over medium-high heat. Add the tofu in a single layer and fry until golden and lightly crisp on all sides. Remove and set aside.
Make the sauce. In a small bowl, mash the fermented tofu cubes with the red liquid into a smooth paste using a fork. Stir in the soy sauce, sugar, and water.
Pour the sauce into the wok and bring to a simmer. Gently return the tofu to the pan.
Simmer for 5–7 minutes, turning the tofu occasionally so each piece is coated. Stir in the sesame oil.
Drizzle in the cornstarch slurry to thicken the sauce until glossy. You may not need it all - add it gradually to avoid the sauce becoming overly thick.
Place the tofu chunks onto a plate, drizzle over the sauce and garnish generously with chopped scallions.
