Fermented beancurd is good stuff. It's gotta be. Otherwise, it wouldn't have survived war, peace, and technological upheavals for more than 2,000 years.
Fermented beancurd is salty, creamy and aromatic. It may be used as a seasoning, or eaten as it is with porridge or rice.
Tired of salting meat with soya sauce, oyster sauce, fish sauce, and plain old salt?
Try fermented beancurd.
If you like