Toupu

Toupu, also known as fermented tofu or preserved bean curd, is a traditional Chinese food product made from soybeans. The process involves fermenting soybeans, often with the addition of salt and spices, resulting in a soft, creamy texture and a distinct, pungent flavor. Toupu is a staple in many East Asian cuisines, particularly in China, Taiwan, and Southeast Asia.

There are several varieties of toupu, differing in texture, flavor, and color. Some common types include white, red, and spicy. White toupu is typically mild and creamy, often used as a condiment or ingredient in stir-fries. Red toupu, colored with red yeast rice, has a slightly sweeter and more complex flavor. Spicy toupu is infused with chili peppers, offering a fiery kick.

Toupu is highly versatile in cooking. It can be mashed and spread on toast, used as a marinade for meats, or incorporated into sauces and broths. Its strong umami flavor makes it a popular seasoning, adding depth and richness to dishes. Beyond its culinary uses, toupu is also a source of protein and various nutrients. It is a fundamental ingredient that showcases the ingenuity of traditional fermentation techniques in food preservation and flavor development.