Fermented tofu (fǔrǔ) is a traditional Chinese condiment made by fermenting cubes of soft tofu with mold, salt, and sometimes rice wine or chili. The character 腐 (fǔ) means 'rotten' or 'fermented', reflecting the microbial transformation process, while 乳 (rǔ) literally means 'milk' but here evokes the soft, creamy texture and pale color reminiscent of dairy products — though no animal milk is used. Despite its name, fǔrǔ is entirely plant-based, made from soybeans.

This pungent, savory delicacy comes in varieties like white (mild and creamy), red (marinated in fermented red bean curd and spices), and spicy (with chili oil). It’s commonly eaten as a breakfast side dish with congee or steamed buns, used to add umami depth to stir-fries and braised dishes, or spread on toast in modern fusion cooking. Its strong aroma and rich flavor make it a beloved staple across southern China and Southeast Asia.