Chao/Doufu Ru (Fermented Bean Curd)

Fermented bean curd, called chao in Vietnamese and doufu ru in Chinese, is a type of pickled tofu. It is sometimes called "Chinese cheese" because of its similarities in smell, texture, and taste to softened bleu cheese. The dried fermented tofu may be pickled with salt, rice wine, or vinegar. Red fermented bean curd has chili peppers. The fermented bean curd is sold cubed with brine, in jars or clay pots.


It is popular in Vietnamese and Chinese cooking. Fermented bean curd is very strong in flavor so a little bit goes a long way.


I sometimes mash up one cube of chao to eat with a bowl of rice porridge. More likely though, I mash it up and use it to flavor sauces or vegetables.

My recipes with chao/doufu ru (fermented bean curd):  
Rau Muong Xao Toi Voi Chao (Vietnamese Water Spinach Sauteed with Garlic and Fermented Bean Curd)  
Dau Hu Nhoi Cha Tom voi Sot Chao Ot (Vietnamese Shrimp Paste-Stuffed Tofu with Fermented Bean Curd Chili Sauce)  
Yong Tau Foo (Chinese Stuffed Tofu)

*****  
1 year ago today, Egg Rolls Stuffed with Bananas and Mangoes with Nutella Dipping Sauce.