Category: How to Cook With Furu

Chinese Sausage and Fermented Tofu Carbonara

If Carbonara Were Chinese (and Dairy-Free)~~ This Chinese sausage and fermented tofu carbonara comes together with as little effort as the Italian original. Creamy fermented tofu (腐乳, fǔrǔ)—also known as fermented/preserved beancurd and “vegan cheese”—takes the place of Pecorino Romano to make a surprising non-dairy substitute. Furu’s tang and funk might be misplaced in such a simple dish, but the sweet, savory Kam Yen Jan pork sausage makes it a striking duo. Aged Pecorino has its own sharpness and pungency, after all. The only deviation to the original script, possibly...

Yu choy with furu sauce

Stir-Fried Yu Choy With Fermented Tofu (Furu Yu Choy)

The Versatility of Chinese Cheese~~ Furu, or fermented tofu, is at first mysterious. Little cubes of noticeably fermented, yellowy beige or gray tofu come packed in shelf-stable jars with a flavorful brine. To the uninitiated, it can be scary. But those who have tried it know that furu is yet another in the vast Chinese cupboard of ultra-umami condiments. Furu is a product and flavor that Fongchong introduced me to not long after she became my daughter in 2011. In the first few months of her life in America communication...