Wangzhihe Rose Beancurd is a Chinese fermented tofu with a delicate rose essence and a deep scarlet hue. Made by Wangzhihe (WZH), it ferments in a brine of rice wine and monascus red rice for a mild, aromatic flavour. Use it in classic Chinese marinades and sauces for char siu pork, or stir it into light braises to add umami.
Wangzhihe, or WZH, are one of China's leading producers of beancurd products. WZH's Preserved Rose Beancurd is used widely in Chinese marinades and sauces. It imparts a deep scarlet red in dishes like Chinese BBQ pork char siu, and its colour and flavours excel in light braises. Rose beancurd, or rose essence fermented tofu, is very similar to preserved red beancurd. It is made and used in the same way, and has the same deep red colour, yet has a more delicate flavour with light floral notes arising from the rose essence. It is far milder than white fermented tofu or traditional beancurd. WZH's Preserved Rose Beancurd is fermented in a brine made from rice wine, salt water, and monascus red rice, with a deep red yeast fuelling the process and bringing out the beancurd's vibrant colour. Over time, the breakdown of proteins softens the beancurd and brings out intense umami flavours. Its pungent taste makes it excellent for stir-fries and braised vegetable dishes.
Ingredients
Water, Soybean (30%), Cooking Wine, Salt, Sugar, Wheat (Gluten) Flour, Sweetened Rose (Sugar, Rose) (4%), Red Yeast, Acidity Regulator (E511), Spices (Sulphites).
Nutritional Information (per 100g)
| Energy | 140.92kcal |
| Fat | 9.0g |
| - of which saturates | 0.0g |
| Carbohydrate | 7.0g |
| - of which sugars | 7.0g |
| Protein | 9.0g |
| Salt | 8.75g |
