Bean curd will go bad if it is left out for two days, but it can become edible again after fermenting for up to three months. Then it is sufu, or fermented tofu, also known as Chinese soy cheese ...

Loh Mei, alternatively known as Loh Kai Yik, is a traditional Cantonese dish that was mostly sold on push carts back in the 1950s and 60s. It has a unique flavour profile, with a base of a stew made ...

1 cube red fermented bean curd 1 teaspoon five spice powder 2 tablespoon honey 2 teaspoon water 1/4 teaspoon red food coloring (optional, see our comparison) Directions Prepare and poke meat.

Whether it’s pork loin, belly or butt, the seasoning almost always contains honey, five-spice powder, hoisin sauce, soy sauce and red fermented bean curd, which gives it its signature scarlet hue.

Foodstar’s Guanghe fermented bean curd, a popular flavor enhancer that is used in cooking, also holds a strong regional market position. Based in Guangzhou, Foodstar has four manufacturing sites ...

Foodstar’s Guanghe fermented bean curd, a popular flavor enhancer that is used in cooking and on food, is also a strong brand in the region.

Tempeh is the better source of protein and fiber—two incredibly important nutrients. At 20.3 and 7.1 grams, tempeh provides ...

Add chilli bean paste, sauces and mashed red bean curd mixed with 2/3 cup stock or water. Stir until boiling, then mix in cornflour stirred with cold water and stir until sauce boils and thickens. Add ...