Red bean curd is a type of preserved bean curd (also called fermented bean curd), that consists of cubes of bean curd that have been preserved in rice wine, fermented red rice and other seasonings. Used in many dishes for flavour such as roast meats, braised dishes and vegetables.
Soybeans are healthy as they are filled with various vitamins and minerals, and fermenting the soybeans gives those minerals a boost. The fermentation makes minerals such as iron, magnesium, calcium, potassium, and zinc more soluble, so our bodies absorb them better and get more of the nutrients. Red bean curd is also easier to digest than unfermented bean curd.
In Chinese cooking, a small amount of fermented bean curd is used to add flavor to a variety of dishes. Because of the fermentation, red bean curd is often used to marinate beef and poultry, as the alcohol quality will help tenderize the meat before it is slow-cooked or deep-fried. Cubes of red bean curd are packaged in jars along with a thick sauce; the cubes can be added to recipes where they will melt into the rest of the ingredients as they cook. If making a marinade, the cubes are usually mashed prior to adding to the recipe.