Tofu, salted and fermented (fuyu)

Fermented tofu, known as fuyu or furu, is a pungent, cheese-like Chinese condiment made by curing small tofu cubes in brine with rice wine, chili or other seasonings until they soften into a spreadable, intensely flavored paste. It is used sparingly rather than eaten as a main dish, typically stirred into congee or rice porridge for breakfast, spread thinly over steamed vegetables or plain rice, or mixed into stir-fry sauces and braises to add a deep, savory, slightly funky note similar in role to a strong fermented cheese. Regional versions differ, some are milder and reddish from added rice wine sediment, others are spicier with chili oil folded through, and each region tends to favor its own style as a dipping condiment for steamed buns or plain congee. A little goes a long way given its concentrated saltiness and fermented tang.

Sold in small jars, fermented tofu keeps in the refrigerator for a long time thanks to its salt content, and a small block is a portion of only about 11 g. That block supplies roughly 1 g of protein, but per 100 g the food carries 18% of the Daily Value for protein, 12% for magnesium and 11% for iron, alongside a very high 2,870 mg of sodium per 100 g. Because of that sodium load, it is best treated as a small flavoring addition to a bowl of rice or noodles rather than a food served in larger portions.