📝 About This Recipe
Often referred to as 'Chinese Cheese,' fermented tofu is a culinary marvel that transforms humble soy curds into a creamy, umami-rich delicacy through the power of salt-curing and aging. This version features the deep, earthy sweetness of red yeast rice and the warming kick of Sichuan peppercorns, creating a spreadable preserve that is both salty and floral. It is an essential pantry staple that adds unparalleled depth to braises, stir-frys, or a simple bowl of morning congee.
🥗 Ingredients
The Tofu Base
- 800 grams Extra-firm Tofu (cut into 1-inch cubes)
- 1/4 cup Sea Salt (non-iodized is essential for fermentation)
The Brine & Flavoring
- 1/2 cup Baijiu or High-proof Vodka (50% alcohol content or higher)
- 2 tablespoons Red Yeast Rice Powder (for color and distinct flavor)
- 1 tablespoon Sichuan Peppercorns (toasted and lightly crushed)
- 2 tablespoons Chili Flakes (adjust to heat preference)
- 1 tablespoon Sugar (to balance the saltiness)
- 2 whole Star Anise (broken into petals)
- 1 cup Boiled Water (cooled to room temperature)
- 2 tablespoons Sesame Oil (to seal the top of the jar)
👨🍳 Instructions
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1
Sterilize your glass jars and all utensils by boiling them for 10 minutes; any stray bacteria can ruin the fermentation process.
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2
Cut the extra-firm tofu into uniform 1-inch (2.5cm) cubes. Pat them very dry with paper towels.
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3
Arrange the tofu cubes on a bamboo steamer or a wire rack set over a tray. Cover loosely with a clean cloth and let them air-dry in a cool, ventilated area for 24 hours until the surface feels slightly leathery.
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4
In a small pan, toast the Sichuan peppercorns over medium heat until fragrant (about 2 minutes), then crush them slightly in a mortar and pestle.
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5
Prepare the coating mix: in a shallow bowl, combine the sea salt, red yeast rice powder, chili flakes, sugar, and crushed peppercorns.
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6
Pour the high-proof Baijiu or vodka into a separate small bowl. This acts as a disinfectant and helps the spices adhere.
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7
Dip each air-dried tofu cube into the alcohol for 5 seconds, ensuring all sides are moistened.
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8
Immediately roll the alcohol-soaked cube in the salt and spice mixture until evenly coated on all sides.
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9
Pack the coated tofu cubes tightly into the sterilized jars, leaving about 1.5 inches of headspace at the top.
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10
Whisk the cooled boiled water with any remaining spice mixture and pour it into the jars until the tofu is almost submerged.
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11
Add the star anise petals to the jars and drizzle the sesame oil over the surface to create a protective barrier.
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12
Seal the jars tightly and store them in a cool, dark place (like a pantry) for 15 to 20 days. Do not open the jars during this time.
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13
After 15 days, check a piece with a clean utensil. The tofu should be soft, creamy, and have a pungent, savory aroma. If it is still firm, let it ferment for another week.
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14
Once the desired texture is reached, move the jars to the refrigerator to slow down the fermentation process.
💡 Chef's Tips
Always use the highest proof alcohol you can find; it prevents mold and creates the signature 'funk' of the tofu. If you see black or fuzzy green mold, discard the batch; however, white spots are usually just protein precipitation and are safe. Never use tap water for the brine; the chlorine can interfere with the fermentation—always use filtered or boiled and cooled water. Be patient with the air-drying step; removing surface moisture is key to ensuring the spices stick and the texture becomes creamy rather than mushy.
🍽️ Serving Suggestions
Smear a small amount onto hot, steaming white rice or plain rice congee for a classic breakfast. Use two cubes as a marinade for 'Red Fermented Bean Curd Pork Belly' (Zhu Rou). Whisk a cube into a dipping sauce for hot pot, combined with sesame paste and cilantro. Stir-fry water spinach or morning glory with a tablespoon of the brine for a hit of umami. Pair with a glass of chilled Riesling; the acidity cuts through the rich, salty creaminess of the tofu.