Guanghe Red Fermented Bean Curd (Sesame Oil) 340g – Fermented Tofu
Guanghe Red Fermented Bean Curd is a classic Chinese condiment made with red yeast rice and infused with fragrant sesame oil for deep, savory umami. Smooth and spreadable, it melts beautifully into sauces, marinades, stir-fries, or a warm bowl of congee.
Product Highlights:
- Sesame Oil Aroma: Rich, nutty fragrance that elevates any dish.
- Red Yeast Rice: Signature rosy hue and layered fermented depth.
- Versatile Use: Mash into dipping sauces, marinate meats/veg, or stir into noodles and congee.
- Ready to Enjoy: Convenient cube format for easy portioning.
- Generous Jar: 340g net weight—ideal for home kitchens.
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Guanghe Red Fermented Bean Curd (Sesame Oil) 340g – Fermented Tofu
Guanghe Red Fermented Bean Curd is a classic Chinese condiment made with red yeast rice and infused with fragrant sesame oil for deep, savory umami. Smooth and spreadable, it melts beautifully into sauces, marinades, stir-fries, or a warm bowl of congee.
Product Highlights:
- Sesame Oil Aroma: Rich, nutty fragrance that elevates any dish.
- Red Yeast Rice: Signature rosy hue and layered fermented depth.
- Versatile Use: Mash into dipping sauces, marinate meats/veg, or stir into noodles and congee.
- Ready to Enjoy: Convenient cube format for easy portioning.
- Generous Jar: 340g net weight—ideal for home kitchens.
Product Information
Product Information
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Description
Guanghe Red Fermented Bean Curd is a classic Chinese condiment made with red yeast rice and infused with fragrant sesame oil for deep, savory umami. Smooth and spreadable, it melts beautifully into sauces, marinades, stir-fries, or a warm bowl of congee.
Product Highlights:
- Sesame Oil Aroma: Rich, nutty fragrance that elevates any dish.
- Red Yeast Rice: Signature rosy hue and layered fermented depth.
- Versatile Use: Mash into dipping sauces, marinate meats/veg, or stir into noodles and congee.
- Ready to Enjoy: Convenient cube format for easy portioning.
- Generous Jar: 340g net weight—ideal for home kitchens.
