Fermented tofu is made all over China, and as with most things, it can taste quite different depending on its provenance. The Mala Market’s FuruĪs I said, I now love furu-so much so that I wanted to make sure we got a stellar example of it when we launched it at The Mala Market. Jiajiang Furu is a Sichuan Famous Brand, made in Jiajiang County since 1861. But to each his own cheese, and it is perfectly fine with us that while we top our pasta marinara with parmesan cheese, Fongchong tops her with furu. Just like many of you will not believe me that furu is no stronger or weirder than feta.
No matter how many times I tell her that feta cheese is not any stronger or weirder tasting than furu, she won’t believe me. But although I have come to love furu, a dozen years later and FC still won’t touch anything with cheese in it. As we all know, delicious and disgusting are not objective descriptors but have more to do with what we ate at an early age. In fact, fermented bean curd is often called Chinese cheese, so similar is it in look, texture and taste to aged cheese.įongchong is not lactose-intolerant (she could eat whipped cream by the bucket) she just plain doesn’t like cheese, having not grown up with it in any form. This child, who abhorred the very thought of cheese and refused to even try it, nevertheless loved this creamy white fermented substance with a funk and tang that’s a match for blue cheese. When we tasted it, this amused her dad and me to no end. And furu was something she liked, mostly eaten as a side dish with rice or congee. But we’d make our weekly outing to the Asian supermarket on the west side of Nashville, and she’d cruise the aisles, adding all kinds of stuff to the cart-stuff I had often never tried, even though I had traveled to China many times.įongchong was 11 years old then, and knew what she liked. In the first few months of her life in America communication was rough, with my very basic Mandarin and her non-existent English. But those who have tried it know that furu is yet another in the vast Chinese cupboard of ultra-umami condiments.įuru is a product and flavor that Fongchong introduced me to not long after she became my daughter in 2011. Little cubes of noticeably fermented, yellowy beige or gray tofu come packed in shelf-stable jars with a flavorful brine. You can choose smaller stalks but I just like the stalk so usually I choose middle size ones and peel the tough skins off.Furu, or fermented tofu, is at first mysterious. However Yu Choy is more tender and sweeter. Chinese broccoli tastes slightly bitter and has darker green leaves and white flowers. Yu Choy looks quite similar to Chinese broccoli. So we call it as Cantonese vegetable hearts. This Yu Choy is popular in Guangdong province. For example Hubei style vegetable heart has purple and red skins. We have lots of vegetable hearts in China. The Chinese name of Yu Choy is 菜心 in Chinese, literally means “vegetable heart”. I cook this Yu Choy at least twice a week.
Chinese greens like boy choy, gan lian, Yu Choy and cabbage appears on almost typical Chinese meals. Yu Choy has become one of my favorite Chinese evergreen vegetables. Super easy and healthy Chinese green (Yu Choy) stir fry with garlic.
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