Fermented Tofu
Fermented tofu, also known as "Chinese cheese" or "furu/腐乳" is a popular ingredient in Chinese cuisine. Let's learn how to make this savory and versatile ingredient at home using traditional Chinese methods.
Equipment
- knife and cutting board
- Bamboo steamer (Can also use stainless steel steamer)
- Fermentation jar (Can also use a large glass mason jar)
Ingredients
- 32 oz firm tofu (Or extra firm tofu)
- 5 g hairy tofu starter culture (I bought it on eBay.)
- 50 g cold water
- ½ cup vodka
- ¼ cup salt
- ½ cup chili flakes (Authentic fu ru is very spicy. You can reduce the chili flakes to ¼ cup if you want it to be less spicy.)
- 1 tbsp Sichuan pepper powder
- ½ tsp red yeast rice powder (Optional)
Instructions
- Cut firm tofu into 1x1x1.5 inch blocks.
- In a small bowl, mix a packet of hairy tofu starter culture with 50g room temperature water, stirring until it completely dissolves.
- Dip the tofu blocks in the starter culture water, making sure every side is thoroughly coated.
- Put the tofu blocks in a clean, dry bamboo steamer or stainless steel steamer. If you wish, you can line the steamer with a breathable liner such as a silicone mesh mat, cheesecloth, or cotton yarn cloth. Avoid using parchment or foil paper as they can block the steamer's holes and prevent air circulation.
- Cover the bamboo steamer with it's lid. For a stainless steel steamer, drape a cheesecloth over it loosely to block light while still permitting air circulation. Position a large baking sheet or plate under the steamer to capture any liquid produced by the tofu during fermentation. Move the steamer to a warm (around 20-30°C or 68-86°F) place. Avoid direct sunlight. Ferment for 3 to 5 days.
- Pour vodka into a small bowl. Once the tofu cubes grow a layer of furry mold, dip each one individually into the vodka, ensuring complete coverage of all surfaces. Transfer the dipped tofu cubes into a large bowl.
- In another bowl, measure out the salt, chili flakes, Sichuan pepper powder, and red yeast rice powder, and thoroughly mix them together.
- Pour the seasonings over the tofu cubes. Put on a pair of food handling gloves and gently coat each piece of tofu with the seasoning mixture.
- Transfer the tofu cubes into a fermentation jar or a large mason jar. Seal the jar with its lid or water seal. Allow the tofu to ferment at room temperature in a location away from direct sunlight for at least 2 weeks before enjoying.
- Once 2 weeks have passed, transfer the fermented tofu to an airtight container. Because of its high salt content, it can be refrigerated and stored for up to 6 months.