Homemade Chinese Fermented Tofu 腐乳
I'm pleased to report that it's actually really easy to make your own homemade Chinese fermented tofu 腐乳. (Though we did hit a road bump in the middle.) The brining time is long but soonish you too can enjoy amazing umami packed squares of fermented tofu yummiliciousness.
- Prep time
- 1 min
- Cook time
- 5 min
- Yield
- 30 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/2 lb medium firm tofu, 700g
- 1 tbsp salt
- 1 1/2 cup water
- 3 tbsp salt
- 1 tbsp sugar
- 2 dried chili peppers, deseeded and finely chopped (optional)
- 1/2 tsp sichuan pepper (optional)
- 1 star anise (optional)
- 1/2 cup Shao Hsing rice wine
Instructions
- 1
Add water (enough to cover tofu) and salt to small pot. When water is boiling slide in the tofu and let simmer for 5 mins.
- 2
Remove tofu from water and put on top of a couple sheets of paper towel. Add a few sheets on top as well, then place heavy object over the top. (I used my cast iron pot.) This pressure will squeeze the water out of the tofu. When paper towels are sopping wet, change the paper towels. Repeat until the tofu is as dry as possible.
- 3
Slice the squeezed tofu into cubes. Place fresh paper towel on to a plate or tray. Place the tofu cubes on plate without touching each other. Cover securely with a plastic bag to prevent any dust settling. Leave in a warm dark place for 3 days.
- 4
Check in at 3 days. The tofu should be spotted with yellow and orange and a bit stinky. If not like this, cover and wait another day.
- 5
When tofu looks the right kind of moldy, prepare the brine. Add water, salt, sugar and spices (expect chilli) into small pot and boil for a couple of minutes. Let the brine cool completely and then add the rice wine. Strain out the spices.
- 6
Use chopsticks to gently pick up half of the tofu cubes and place into a jar. Dip the other half of tofu into the chopped chilli on all sides before placing into a second jar. Pour the brine into each jar until the tofu is covered. Cap jars.
- 7
Place into a dark warm place. Let brine for as least 3 months. Using clean dry chopsticks, remove a cube at a time to eat. Store in dark place or the fridge.