Fermented tofu

Fermented tofu is a Chinese condiment consisting of a form of processed, preserved tofu used in East Asian cuisine. The ingredients typically are soybeans, salt, rice wine and sesame oil or vinegar. In mainland China the product is often freshly distributed. In overseas Chinese communities living in Southeast Asia, commercially packaged versions are often sold in jars containing blocks 2- to 4-cm square by 1 to 2 cm thick soaked in brine with select flavorings. According to the 1596 Compendium of Materia Medica written by the Chinese polymath Li Shizhen during the Ming dynasty, the creation of tofu is attributed to the Han dynasty Prince Liu An (179 – 122 BC), prince of Huainan. Manufacturing began during the Han dynasty in China after it was created. It is disputed whether Li Shizhen mentioned fermentation of tofu, however. A clear reference to fermented tofu appeared in the 1610 Penglong Yehua (蓬櫳夜話), under the name haifu (醢腐).: 18  In 1818, Englishman Basil Hall wrote about a red, cheese-like substance served in Ryukyu; he might be referring to fermented tofu. In 1855, Frenchman Baron de Montgaudry described the making of tofu and fermented tofu in writing.: 5, 23–4 

Source: Wikipedia