Off the Shelf
Wet bean curd adds zip to veggies

By Joan Namkoong
Advertiser Food Editor

Wet bean curd is a fermented soybean product that is loved for its pungent flavor. It also is known as bean curd "cheese." A special mold spore is introduced into fresh bean curd, which is then soaked in a mixture of rice wine, salt and sometimes chili pepper.

Just a cube of fermented curd can season vegetables like spinach or ong choy; many folks like to eat it straight with rice or jook (congee or rice porridge). The red version is used in braised meat or poultry dishes.

Once you open the jar, it keeps indefinitely in the refrigerator.