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Farm Foodies Fermented Beancurd

RM 25.00
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ONLY AVAILABLE IN STORE, ANY ORDER MADE WILL NOT BE PROCESSED


Fermented bean curd or preserved tofu (腐乳) is a traditional Chinese condiment that improves a dish’s aroma while providing easily-digested protein.

Each variety of fermented bean curd has different flavours and specialities depending on the type of ingredients, starters and brines used.

So what’s so special about Farm Foodies’ fermented bean curd?


What Makes Farm Foodies Fermented Bean Curds Different?

Yummy Yean Bean (curd)

Farm Foodies uses local artisanal Yean bean curds which are fermented naturally using rejuvelac containing more nutrients and flavours.

The bean curd has strong umami and amazing aged flavour, mild sweetness and spicy flavour with creamy mouthfeel after fermentation.

Fermented with Japanese History

Farm Foodies cultivates its own fermented koji rice using a Koji starter (Aspergillus Oryzae) on Sunria pandan white rice.

This koji starter is made by “Hishiroku”, a 300-year old established fermented food manufacturer based in Kyoto. Their Choukaku-kin variety of rice is more likely to maintain its white colour, making it suitable for koji rice.

This type of koji is also commonly used in white miso and sake production.

Fermented Alcohol-Free

Most fermented bean curds are fermented using rice wine. At Farm Foodies, their artisanal fermented bean curds are fermented with zero rice wine or alcohol.

Instead, Farm Foodies use only cultivated koji rice, so that it can be enjoyed by children and all bean curd enthusiasts alike!


Qualities

  • Organic ingredients
  • Made with cultivated koji rice from Sunria & well-established koji producer Hishiroku
  • Made from local artisanal Rejuvelac tofu
  • Distinctive taste & easily digestible
  • Alcohol-free
  • Versatile & convenient


What are these white spots? Are they safe to eat?

White spots can appear on Farm Foodies’ fermented bean curd and tempeh.

But don’t worry, these white spots are actually naturally-occurring protein or amino acids!

During the fermentation process, a rich variety of amino acid is produced. Depending on the environment and storage, this can cause a concentration of amino acid to reach saturation point and crystallize.

So rest assured, they are totally safe to eat!


Usage Instructions

Used as a condiment for cooking, sauce-making, marinade or simply mixed into white porridge.


Storage Instructions

Store at a cool and dry place, away from the sunlight. Refrigerate after opening. 1-year shelf life. 


Farm Foodies Fermented Bean curd (Spicy)

Local and artisanal fermented bean curd from Farm Foodies, the fermentation experts!

Starting as local artisanal Yean bean curd fermented with Rejuvelac, Farm Foodies then further ferments it for months with its own cultivated koji rice.

The final fermented bean curd has strong umami and amazing aged flavour, paired with mild sweetness, spicy flavour and a creamy feel.

Perfect for a side dish, or even a main one!


Ingredients

Yean Tofu*, Cayenne pepper*, Toasted sesame oil*, organic rice koji* and sea salt


Farm Foodies Fermented Beancurd (Original)

“There was a cancer survivor who wanted to eat our fermented beancurd. However her mum told her it was not suitable because it was too spicy. She kept holding onto the cube of spicy tofu and wanted it eagerly.”

After realizing there were those who could not enjoy their spicy fermented bean curd, Farm Foodies is proud to present their new original flavour fermented bean curd!

Local and artisanal fermented bean curd from Farm Foodies, the fermentation experts.

Perfect for a side dish, or even a main one!


Ingredients

Yean Tofu*, Paprika*, Toasted sesame oil*, organic rice koji* and sea salt


*Organic


Country of Origin: Malaysia

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