Doufu nai, literally “bean-curd milk”, is a Chinese speciality little appreciated by westerners. It is definitely an acquired taste, and has often been compared to strong cheese: you either love it (as does almost everyone in China) or hate it (as does almost everyone elsewhere). The most common way of serving fermented bean curd in China is for breakfast with rice congee.


There are 2 basic types of fermented bean curd: red and white. The red one has ground red rice instead of spice added to it, and the color is on the surface only; the spice used for the white type is often ground hot red chillies.

Pork chops with red fermented bean curd
Serves 4-6
Preparation time 20-25 minutes
Cooking time 10-15 minutes
450g (1lb) pork spare-rib chops
or steaks
Salt and pepper
I tablespoon rice wine
2 teaspoons cornflour paste
1 small onion
1 small green pepper(capsicum)
Oil for deep-frying
1 teaspoon minced garlic
1 tablespoon light soy
2 teaspoons sugar
1 tablespoon red fermented
bean curd, mashed
1/2 teaspoon sesame oil
Cooking instructions:
1 Cut the pork into thin strips about the size of French fries. Marinate with the salt,
pepper, wine and cornflour for about 10 minutes
2 Thinly shred the onion and green pepper ( capsicum).
3 Heat the oil in a wok or deep-fryer and fry the pork strips for 2-3 minutes, stirring to separate them. Remove and drain.
4 Pour off the excess oil, leaving 1 tablespoon in the wok. Stir-fry the onion and garlic for about 1 minute, then add the green pepper (capsicum), pork, soy, sugar and fermented bean curd. Blend well and stir-fry for 2-3 minutes. Sprinkle on the sesame oil and toss a few
times more. Serve hot.