Normally $15, our Sichuan Fermented Tofu is the Product of the Month and is 40% off!

Fermented tofu, also known as preserved tofu, fermented bean curd, jiang doufu, doufuru or simply furu, is yet another in the vast Chinese cupboard of ultra-umami condiments. You either already love it or soon will—that is if you like a slight tinge of aged funk on your savory, salty treats. 

Fermented tofu is also called Chinese cheese, as it is similar in texture, look and even flavor to soft aged cheeses like feta and blue cheese. Just as microbes turn dairy into cheese, they also turn tofu into a creamy, flavorful spread. 

We are proud to introduce to the U.S. Sichuan's most storied brand of furu, Jiajiang, which was founded in 1861 and has the status of Sichuan Intangible Cultural Heritage. Jiajiang refers to Jiajiang County, which is part of greater Leshan City in central Sichuan. 

Furu is widely made in China, and each region has its own method and ingredients. Jiajiang begins by stone-grinding soybeans to make tofu, cutting the tofu into small cubes, inoculating it with microbes, and leaving it to grow a snowy-white mold covering in a precisely controlled environment. This is the process of protein decomposition and conversion into amino acids.

After the initial fermentation is complete, the tofu cubes are packed into clay crocks and mixed with salt, rice wine and spices, including chilies and Hanyuan Sichuan pepper, and left to ferment for 180 days. The finished furu is then bottled with freshly made Sichuan-flavored spicy oil. No artificial colors, flavors or preservatives are added. 

While the Jiajiang Qingjiang Brewery makes several versions, our current batch is xiang la, or fragrant hot. The creamy, salty, boozy and tangy fermented tofu is bathed in a contrasting chili oil with significant spicy heat.