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Fermented red bean curd sauce

Fermented red bean curd sauce is a salty, savory sauce based on fermented bean curd and used in marinades, braises, and dipping sauces.

Fermented red bean curd sauce — illustrative ingredient image

About Fermented red bean curd sauce

Fermented red bean curd sauce is a savoury sauce made with red fermented bean curd, usually by loosening or blending the soft curd with its briny, seasoned liquid and other flavouring ingredients. It is used in marinades, braises, dipping sauces, stir-fries, and other dishes.

It is intensely salty, savoury, fermented, and sometimes mildly sweet or aromatic. Its thickness ranges from pourable to paste-like, and it may be smooth or slightly lumpy depending on whether the curd is blended fully or left partly particulate.

The sauce is commonly red to reddish-brown. Commercial and household versions may differ in dilution, sweetness, chilli content, aromatics, and added oil or liquid; these additions, along with blending, change its colour, texture, and strength.

Ingredient type
sauce

Forms & related ingredients

  • Rice winecontains · Fermented red bean curd sauce → Rice wine
  • Red yeast ricecontains · Fermented red bean curd sauce → Red yeast rice
  • Saltcontains · Fermented red bean curd sauce → Salt
  • Tofucontains · Fermented red bean curd sauce → Tofu

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Where fermented red bean curd sauce appears

1 linked foods

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Soups

Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for fermented red bean curd sauce

Names and romanised forms to recognise on menus and labels.

English

Fermented red bean curd sauce

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Fermented red bean curd sauce nutrition & diet

Fermented red bean curd sauce nutritional value

Representative benchmark: Sauce, not further specified

Representative nutrition benchmarkOfficial table values for a comparable food category, not a laboratory measurement of this exact ingredient.

Per 100 g of 100 g edible portion in the named official reference form.

Calories
116kcal
Protein
1.6g
Carbs
25.9g
Fat
0.4g

Representative benchmark from a comparable official food-composition category; it is not a laboratory measurement of this exact ingredient. The displayed reference form must be considered, and species, cultivar, recipe, brand, processing and preparation can change values.

Portions & preparation

Use the sauce as served, distinguishing liquid seasoning from mashed fermented bean curd solids. Portion and preparation matter because dilution, added sugar, oil, chili, rice wine, or stock can substantially alter the ingredient mixture. A reference should match the specific jarred or house-made recipe, including retained solids.

Compare the right form: Match the reference to fermented red bean curd sauce, including brand or recipe, liquid-to-solid ratio, dilution, and serving portion.

Diet considerations

The base is generally plant-derived fermented bean curd, commonly involving soy, but the complete sauce may include animal stock, seafood, alcohol, sugar, oil, chili, or cereal-derived seasonings. Compatibility therefore depends on the exact brand or recipe and whether the sauce is used alone, in a marinade, or in a mixed dish.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    Depends on the version
  • Vegetarian
    Depends on the version
  • Pescatarian
    Depends on the version
  • Keto
    Not established
  • Paleo
    Typically incompatible
  • Low-carb
    Not established
  • Halal
    Depends on the version
  • Kosher
    Not established
What these diet assessments mean
Vegan · Depends on the version
Check the version or source of: Rice wine. Production can involve animal-derived fining agents or other additions; check the producer and formulation.
Vegetarian · Depends on the version
Check the version or source of: Rice wine. Production can involve animal-derived fining agents or other additions; check the producer and formulation.
Pescatarian · Depends on the version
Check the version or source of: Rice wine. Production can involve animal-derived fining agents or other additions; check the producer and formulation.
Keto · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Paleo · Typically incompatible
Recorded common ingredients: Tofu. This profile falls outside the conventional paleo pattern used here (grains and pseudograins, legumes, dairy or refined sugar). Recipes and products can differ.
Low-carb · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Halal · Depends on the version
Optional or variable recorded ingredients: Rice wine. This profile identifies an alcoholic ingredient. Check the actual formulation and preparation against your halal requirements. Recipes and products can differ.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: Pacific Nutrient Database 2020 — 01.1.9.3.9_98 ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .