Red bean curd is used in Chinese cooking as a flavor enhancer in marinades and stews. It is a type of preserved bean curd (also called fermented bean curd) that consists of cubes of soybean curd that have been preserved in rice wine, fermented red rice, and other seasonings.
Normally combined in to sauces to accompany hot pot, or consumed at breakfast to flavor rice, porridge, gruel, congee, or erkuai.
Ready to Eat red bean curd - Net Weight: 11.28 oz (320 g)
Red bean curd makes a great dipping sauce. Use it as is, straight out of the jar, or lighten it with some soy sauce or rice wine vinegar.
Red bean curd should be stored in its original jar in the refrigerator, where it can be kept for at least a year.