Fermented bean curd is a pungent Chinese condiment. It comes in glass bottles in the form of cubes of preserved tofu soaking in brine. It is salty and spicy with a hint of tanginess. I love this stuff, especially with congee (see recipe here). It can also be used in a marinade for deep fried chicken wings or in a sauce for stir fried Chinese veggies.
The absolute best fermented bean curd that I have ever tasted was made in Hoi Ping, Guangdong, China, which is where my mother was born. If you’re lucky enough to find this brand in your city, let me know what you think of it (and please ship some to me)!!!
Cooking with Alison 
Ship some to me, too. Got authentic Chile bean paste. But I love fermented bean curd more than I can say. Even made my not Asian friends love it. I eat the Dragonfly brand on triscuit crackers with slices of cucumber on top. Delicious! But, otherwise, morning rice with cube or two alongside rolled omelette. Basic, simple, nutritious.
I’ve never had it on crackers or omelette before, thanks for the ideas!