Fermented Tofu (Homemade Chili-Spiced Fermented Bean Curd)
A variety of fermented tofu made by fermenting aged firm tofu, coating it in a spicy dry seasoning blend, and curing it.
Ingredients
firm tofu
2500 g
chili powder
100 g
salt
60 g
white sesame seeds
20 g
high-proof baijiu
100 g
Sichuan peppercorn powder
10 g
white pepper powder
10 g
thirteen-spice blend
10 g
sugar
10 g
Instructions
1
Cut the Tofu
Cut the firm tofu into 2 cm cubes.
2
Ferment
Place in a cool, shaded area to ferment naturally for about 4–5 days.
3
Check the Fermentation
The tofu is ready when a thick layer of fuzzy white mold covers the surface.
4
Prepare the Spice Mix
Combine chili powder, salt, white sesame seeds, Sichuan peppercorn powder, white pepper powder, thirteen-spice blend, and sugar; toss until evenly mixed.
5
Coat with Baijiu
First coat the fermented tofu blocks evenly with the baijiu.
6
Coat with the Spice Mix
Then coat them evenly with the prepared dry spice mixture.
7
Jar the Tofu
Pack the coated tofu into a clean, dry, water- and oil-free glass jar.
8
Seal and Cure
Pour two tablespoons of sesame oil over the seal, close tightly, and refrigerate for about one week before eating.
