Red Bean Curd (红方,腐乳)

(Last Updated on January 31, 2024 by Amiee)

Fermented bean curd is usually divided into three categories, red  bean curd, white bean curd, and green fermented bean curd. We get fermented fermented bean curd with different taste and appearance due to the different ingredients added during making.

Today I focus on red fermented bean curd. I still remember when I was a child, when the goods were not abundant, I was sent by my mother to go to the store to buy fermented bean curd with a small bowl.

What is it

Red bean curd which can also be used as a special seasoning in hot pot or dishes is also known as 红方 in China, and it is a delicacy that has been passed down for thousands of years.

Production process


Cut the tofu into 2×3×3cm squares with a knife. The knife edge is required to be straight, not crooked, not sloping, not horseshoe, and neat in size.

Preparation of Mucor spore suspension

First activate Mucor, then make Mucor koji, and then add appropriate amount of sterile water to make spore suspension.


Place the bean curd in a bamboo tray, stack it in a “well” shape, leave a gap around each block, generally 3 to 4 layers, too many layers will affect the ventilation effect. Then, the mucor spore suspension was sprayed on the bean curd, and cultured in a 28-30 ℃ culture room.

Rub hair

The white blank covered with mycelium is rubbed with your hands, so that the mycelium wraps the blank to prevent rot.


After rubbing the hair, add salt to pickle the billet. The operation method: layer the billet with salt, increase the amount of salt layer by layer, that is, put less salt on the bottom, a little more in the middle, and more on the top, and pickle it for 5 to 7 days to make the salted billet.

Preparation of monascus brine

First activate Monascus purpureus, then inoculate it into the liquid medium in a triangular flask, inoculate it on a shaker at 28 to 30 °C for 48 to 72 hours, then inoculate it into the steamed indica rice, mix well, and cultivate for 3 to 5 days. After purplish red, it is crushed into powder, which is red yeast rice. Mix red yeast rice, noodle sauce and rice wine in a ratio of 1:0.4:4 and soak for 2 to 3 days, then grind it into a slurry, and add an appropriate amount of sugar water or other spices.

Preparation of red yeast rice sauce

Add the broad bean paste with an appropriate amount of cold salt and boiled water, grind it into a pulp, and then add the red yeast rice for blending and color matching. The amount added is adjusted according to the taste of consumers.


Roll out each piece of marinade and put it into the jar in layers until it is full. Add the red yeast rice sauce into the jar to immerse the marinated embryo, add an appropriate amount of bean paste, spread a thin layer of salt on the cover, add a little white wine of 50 degrees, and seal it.


This process is the post-ripening flavor stage of the red recipe, which generally takes 6 months at room temperature, and is fermented at a constant temperature of 25°C, and it can be matured in one month.

The way I served red bean curd

  • I usually use it to toss with noodles, or just eat it with steamed buns as a dip.
  • When eating mutton hot pot, fermented bean curd is also indispensable in the dipping sauce.
  • Stir fry vegetables with it.

Interpretation from the perspective of TCM

It is sweet in taste and warm in nature.

According to Suixiju’s diet chart, it can increase appetite, help digestion, remove fishy smell, and dissolve greasy.

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