Wangzhihe Fermented Traditional Bean Curd 250g (Pack of 2)

When you open the jar you'd expect a pungent smell but it's more understated, it's an aroma that's nutty and a bit musty, similar to miso paste or doenjang. The bean curds are an angry red and somewhat slimy on the outside, but when you cut them open it's a bit of a nougat color-- they are very tender and creamy, you could definitely spread them on toast or something. I wouldn't suggest eating these on their own as they are for cooking. However, if you ignore my warning and eat them alone, it won't be terrible, but these bean curds hold an intense combination of umami and saltiness which will punch you in the teeth if you're unprepared.These are delicious with some laoganma and a steaming pile of white rice. You will never be hungry.

This stuff is absolutely great, strongly flavorful. I'm vegan and this is the closest thing to cheese in my diet, although it's like a very spicy and soft cheese. I mash up the tofu in the sauce and use it as a veggie pizza sauce. If you've never had fermented tofu, it may not taste like anything you've had before, but if you are adventurous, this is great stuff.

Perfect thanks

Why did you pick this product vs others?:When I saw there was a California Prop 65 (cancer causing) warning on it I threw it away.

The bean paste jars arrived broken. I was able to get a new bottle and use it for a char sui pork recipe. It was easy to work with and tasted great.

Excellent product. Will purchase again.

This is a standard item that is usually used in preparing Chinese barbecue pork, known as Char Siu; which is pork shoulder cut. The only basic function it has is to turn the edges of the port bright red which is standard in Chinese cooking. Doesn't add much in the way of flavor that I can discern, but it's not supposed to. Would buy again if needed. Well packaged and the jar is glass so it's just fine.

I have tried other brands before that are not as good, whereas this one is perfection in a jar, extremely flavorful and versatile. Shhhh! I sneak out in the middle of the night and eat this Wangzhihe Bean Curd by the spoonful on its own. I also like to add it to marinades or straight from the jar on the side with rice or noodles. Taste buds are overwhelmed with immense delight, may I have some more. Thank you.