Jiajiang Fermented Tofu 500g – Sichuan Traditional Red Furu Moldy Tofu | 180-Day Clay Jar Aged

🏮 164 Years of Craftsmanship – Jiajiang Fermented Tofu Recognized Traditional Technique

Jiajiang Fermented Tofu Moldy Tofu originates from Jiajiang County, Leshan, Sichuan, with documented history dating back to the Qing Dynasty (1861).

Produced by Jiajiang Qingjiang Brewing Co., Ltd., this product follows a traditional clay jar fermentation process lasting 180 days, preserving authentic Sichuan flavor and texture.

This is more than tofu — it is a cultural heritage food passed down for generations.

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🥬 Special Regional Edition – Sichuan Cabbage Wrapped Furu

In addition to classic red furu, Jiajiang also produces a traditional Sichuan Cabbage Fermented Tofu (Baicai Furu)version.

This regional specialty is made by:

• Naturally fermented tofu cubes

• Coated with Sichuan Erjingtiao chili powder

• Seasoned with Hanyuan peppercorn

• Wrapped individually in salted cabbage leaves

The result is a perfect harmony of:

✔ Numbing (Ma)
✔ Spicy (La)
✔ Savory (Xian)
✔ Aromatic (Xiang)
✔ Creamy (Su)

The inner tofu develops a beautiful apricot-yellow color and melts instantly in the mouth, while the outer cabbage layer adds a fresh, slightly spicy crunch.

Rich in up to 18 amino acids, this version delivers deeper umami complexity than standard fermented tofu.

Pujiang cabbage-style fermented tofu was listed as Chengdu Municipal Intangible Cultural Heritage in 2019.

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⭐ Key Highlights

• 🏺 180-Day Clay Jar Fermentation

• 🏮 Traditional craftsmanship since Qing Dynasty

• 🌶 Authentic Sichuan spicy flavor

• 🧂 Balanced saltiness, rich umami taste

• 🍚 Perfect rice companion

• 🌍 Free Worldwide Shipping

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🌶 Flavor Options

• 500g Mala (Extra Spicy, No Chili Oil)

• 500g Spicy (Medium, With Red Oil)

• 500g Mild Cabbage Flavor (Light Spicy, With Red Oil)

Available in 1 / 2 / 3 jar options.

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🧾 Product Specifications

• Brand: Jiajiang

• Product Name: Spicy Fermented Tofu (Red Furu)

• Net Weight: 500g / jar

• Origin: Jiajiang County, Sichuan, China

• Shelf Life: 360 days

• Storage: Store in a cool, dry place away from sunlight

• Ready to Eat: Yes

• Fermentation Period: 180 days

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🥢 How to Enjoy

• Serve directly with steamed rice

• Pair with porridge or noodles

• Use as a dipping sauce base

• Add to stir-fry dishes for extra umami

• Mix into hot pot dipping sauces

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🏺 Traditional 12-Step Production Process

1. Select premium soybeans

2. Soak and grind

3. Boil and filter

4. Add natural coagulant

5. Press into tofu blocks

6. Cut into cubes

7. Natural mold fermentation (48h)

8. Salt curing

9. Clay jar sealing

10. 180-day fermentation

11. Add freshly stir-fried spices

12. Bottle and seal

Carefully handcrafted and quality-tested under strict food safety standards.

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❓ Frequently Asked Questions

Q: Is this moldy tofu ready to eat?
A: Yes. It can be enjoyed directly from the jar.

Q: How long is it fermented?
A: Traditionally aged for approximately 180 days in clay jars.

Q: Is it very spicy?
A: We offer mild, medium, and extra spicy options.

Q: Does it need refrigeration?
A: Store unopened in a cool, dry place. Refrigerate after opening.

Q: Do you offer international shipping?
A: Yes. This product includes free worldwide shipping.

Q: What is the shelf life?
A: 360 days when unopened and properly stored.