White Bean Curd.
Fermented white bean curd, or fermented tofu, is a soybean-based preserve used as a condiment in Asian cooking. The curd is cut into rough cubes and pickled in brine, giving it a long shelf-life. The fermentation technique, based on old rural methods, involves aging the bean curd in dry rice straw for a few weeks and then bottling it in strong alcohol with spices.
The pungent, farmyard, cheese-like aroma, and creamy texture brings authentic flavours to dishes when used (sparingly) as garnish, or as a way of enhancing sauces.
Ingredients:
Water, Soybean 37.8%, Cooking Wine, Salt, Spices, (Sulphites).
Nutrition:
| Typical Value | Per 100g |
|---|---|
| Energy | 700kJ / 167.19Kcal |
| Fat | 12g |
| Of which Saturates | 0g |
| Carbohydrate | 0g |
| Of which Sugars | 0g |
| Fibre | 0g |
| Protein | 10g |
| Salt | 8.75g |
Allergen:
See ingredients in bold.
Features:
Wangzhihe Fermented Beancurd known as fine, soft, fresh and fragrant in feature. The Guilin white fermented bean curd is the best in ancient time. Each Wangzhihe White Bean Curd is in square inches, its thickness is about 2cm. It can use for seasonings, ingredient and side dishes.
Ready to eat.
Suitable for vegetarian.
Usage:
Use as an appetiser, garnish.
Preparation:
Ready to eat.
Storage:
Keep in a dry, cool place away from direct sunlight.
Once open please keep refrigerated.
For Best Before End: See packaging.
Packaging:
Jar
Weight:
240g
Item Code:
CBE115
Country of Origin:
China
Distributor:
Interlink Direct Ltd
402-404 Roding Lane South,
Woodford Green, Essex,
IG8 8EY UK
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