Silly Hat Qingfang Stinky Tofu
A home-style stinky dried tofu recipe, prepared via natural mold fermentation and served pan-fried.
Ingredients
tofu (cubed)
to taste
corn husks or clean straw
to taste
oil
a small amount
pepper salt and chili powder
to taste
Instructions
1
Pressing and Dehydrating
Cut the tofu into small cubes, place them in the center of a white cloth and wrap tightly, smooth out the edges, place a wooden board on top with heavy weights and press for a full night to squeeze out all moisture, making the tofu firm and smooth in texture.
2
Fermenting to Grow Mold
Prepare a cardboard box, line it with clean corn husks or straw, arrange the tofu neatly on the leaves, stacking in the order of one layer of leaves followed by one layer of tofu until all are stacked, then place the box in a storage room to wait for mold to grow on the tofu.
3
Pan-frying
Pick out the fermented tofu, remove the white cloth, place it in a frying pan with a small amount of oil, pan-fry over low heat until both sides are golden brown, then remove from the pan and serve with the pepper salt and chili powder.
