Yes! First time I had hot pot was with a couple of exchange students. This was one of their dipping sauce ingredients. I’ve never been able to find it on my own. What’s it called? I’d take a shot at making it myself. Also, what’s the red stuff that goes in the sauce? I thought it was maybe fermented tofu. I’m pretty sure I’ve found that, but all of it has weird food coloring in it. I find I have to keep a lot of chemicals out of my food.
Search 豆腐乳罐 (keywords: fermented bean curd jar) and you can see that while some brands seem to load on the chilli (chilli is super red don’t forget), there are other brands that look like they wrapped it in kimchee. It’s quite variable and according to the customer’s taste.
I mixed up tofu with bean curd, so I probably should have said fermented bean curd.
It is a strong flavour but works really well as part of your sauce bowl when you’re dipping cooked hotpot ingredients in it.
I think it can also be added to noodles for some spiciness.
Asian/Chinese supermarkets must have it, it’s a jar of something white/slightly yellowed immersed in a watery chilli sauce.
Yes! First time I had hot pot was with a couple of exchange students. This was one of their dipping sauce ingredients. I’ve never been able to find it on my own. What’s it called? I’d take a shot at making it myself. Also, what’s the red stuff that goes in the sauce? I thought it was maybe fermented tofu. I’m pretty sure I’ve found that, but all of it has weird food coloring in it. I find I have to keep a lot of chemicals out of my food.
Search 豆腐乳罐 (keywords: fermented bean curd jar) and you can see that while some brands seem to load on the chilli (chilli is super red don’t forget), there are other brands that look like they wrapped it in kimchee. It’s quite variable and according to the customer’s taste.
I mixed up tofu with bean curd, so I probably should have said fermented bean curd.