How is Pickled Bean Curd used in Thai cooking?

Pickled bean curd - tao hoo yee - is cubes of soybean curd fermented and preserved in rice wine, red fermented rice, and seasonings, which gives the red variety its colour and deep, salty, almost cheese-like funk. It's intensely savoury, used straight from the jar - mashed into stir-fries and braises for umami, or served as a small, pungent condiment. A little goes a long way. It's one of those quiet fermented ingredients that adds a savoury backbone you can't quite place but would miss.

Can I cook with Pickled Bean Curd in a Chiang Mai cooking class?

Yes - we use Pickled Bean Curd in our hands-on classes. Explore them on our Cooking Classes page.

Pickled Bean Curd - Thai Pantry Essentials | Thai Akha Kitchen

Pickled bean curd - tao hoo yee - is cubes of soybean curd fermented and preserved in rice wine, red fermented rice, and seasonings, which gives the red…

Pickled Bean Curd - Thai Pantry Essentials | Thai Akha Kitchen Pickled bean curd - tao hoo yee - is cubes of soybean curd fermented and preserved in rice wine, red fermented rice, and seasonings, which gives the red…