Many of us grew up having porridge for the evening meal with small dishes of peanuts, fermented tofu and some kangkong. Meat floss would mean a visitor had come with great gifts. It was no wonder that people in those days were slim, and even thin.
Fermented tofu was also well mentioned as a food craved by pregnant women.
A bit of history here :
It is a long process to finally produce fermented tofu. Cubes of dried tofu are allowed to fully air dry under hay and slowly ferment from aerial bacterial and fungal spores. The dried tofu is then socked in brine with some Chinese red wine, vinegar, chilli peppers and sesame oil.
The Nan Ru (with red lees) is another way of making fermented tofu. It is a good ingredient for good bbq pork.
Factory made fermented tofu have their own methods.
The first tofu was made by Li An (179-122 BC) King of Wainan.
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