📝 About This Recipe
Often referred to as the 'Chinese Cheese,' Fermented Bean Curd is a culinary treasure that transforms humble soy into a creamy, umami-rich powerhouse. This traditional recipe uses the natural fermentation of mold followed by a long soak in a spiced brine enriched with red yeast rice for its signature ruby hue and deep, earthy sweetness. It is an essential pantry staple that adds unparalleled depth to braises, stir-fries, and morning congee.
🥗 Ingredients
The Tofu Base
- 2 blocks Extra-Firm Tofu (approx. 14oz each, pressed to remove excess moisture)
- 3 tablespoons Sea Salt (to coat the tofu cubes)
The Brine (Pickling Liquid)
- 1/2 cup Rice Wine (Baijiu) (high proof, at least 40% ABV for preservation)
- 2 tablespoons Red Yeast Rice (provides the characteristic red color)
- 1/4 cup Light Soy Sauce (high quality)
- 2 tablespoons Sugar (granulated white sugar)
- 2 whole Star Anise
- 1 teaspoon Sichuan Peppercorns (toasted)
- 1 small piece Cinnamon Stick
- 1.5 cups Filtered Water
Sterilization and Coating
- 1 tablespoon Chili Flakes (optional, for a spicy version)
- 2 tablespoons Sesame Oil (to top off the jars)
👨🍳 Instructions
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1
Cut the pressed extra-firm tofu into 1-inch (2.5cm) cubes. Ensure they are uniform in size for even fermentation.
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2
Boil a pot of water and blanch the tofu cubes for 2 minutes to eliminate surface bacteria. Drain thoroughly and pat dry with a clean kitchen towel.
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3
Arrange the tofu cubes on a bamboo steamer or a wire rack, ensuring they do not touch each other. Sprinkle generously with sea salt on all sides.
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4
Cover the tofu loosely with a clean cloth and place in a cool, dark, and well-ventilated area. Let them sit for 3-5 days until a thin layer of white or yellowish 'fuzz' (Actinomucor elegans) appears. This is the natural mold starting the fermentation.
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5
While the tofu ferments, prepare the brine. In a small saucepan, combine the filtered water, red yeast rice, sugar, star anise, cinnamon, and Sichuan peppercorns.
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6
Bring the brine to a simmer for 10 minutes until the liquid turns a deep red. Remove from heat and stir in the light soy sauce. Let it cool completely to room temperature.
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7
Once the brine is cold, stir in the high-proof rice wine (Baijiu). The alcohol is crucial for stopping the mold growth and preserving the tofu.
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8
Sterilize your glass jars and lids by boiling them in water for 10 minutes. Air dry them completely; any moisture can cause the batch to spoil.
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9
Carefully place the fermented 'fuzzy' tofu cubes into the sterilized jars. If you like heat, sprinkle a few chili flakes between the layers.
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10
Pour the cooled brine over the tofu until the cubes are completely submerged. Leave about half an inch of headspace at the top.
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11
Drizzle a thin layer of sesame oil over the surface of the brine to create an airtight seal. Seal the jars tightly.
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12
Store the jars in a cool, dark place for at least 3 weeks (up to 2 months for deeper flavor). The texture will become creamy and the flavor will mellow over time.
💡 Chef's Tips
Always use a high-proof alcohol like Baijiu or Vodka; lower alcohol content may allow harmful bacteria to grow. If the mold on the tofu during the first stage is black or green, discard it immediately—this indicates spoilage. Ensure the tofu is 'extra-firm'; softer tofu will disintegrate during the long brining process. Always use clean, dry utensils when removing a piece of tofu from the jar to prevent contamination. The longer it ages, the smoother and more 'cheese-like' the texture becomes.
🍽️ Serving Suggestions
Smear a small amount over warm, silky white congee for a traditional breakfast. Use the brine and a cube of tofu to marinate pork belly before slow-braising (Red Braised Pork). Whisk a cube into a stir-fry sauce for water spinach or morning glory to add a savory punch. Mix with a bit of sugar and sesame oil to create a dipping sauce for hot pot or boiled meats. Spread a tiny amount on a hot steamed bun (mantou) for a simple, savory snack.