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China • Eggs and tofu

The taste of my mother's cooking when I was a child (fermented tofu)

A recipe for fermented tofu (the taste of my childhood), with pictures and 5 steps. Drain the firm tofu and cut it into small cubes. Arrange the cubes evenly on top, then cover with plastic wrap and seal. Let it ferment.

Savory
Prep—
Cook—
Servings—
The taste of my mother's cooking when I was a child (fermented tofu)
Step photograph from the user-provided xiangha.csv; the original author was not supplied.

Method

  1. 01

    Step 1

    Cut the drained firm tofu into small cubes, arrange them evenly on top, cover with plastic wrap, seal, and let ferment.

    Step 1
  2. 02

    Step 2

    Fermentation takes about a week. Prepare high-proof liquor, salt, chili powder, and chili flakes, and mix them together.

    Step 2
  3. 03

    Step 3

    Wrap the fermented tofu in the prepared ingredients.

    Step 3
  4. 04

    Step 4

    Wrap it in a jar, seal it, and remember to add high-proof liquor when sealing. It can be eaten after about a week.

    Step 4
  5. 05

    Step 5

    Mixed fermented bean curd

    Step 5

Nutrition

Nutrition has not been calculated for this recipe.

Source: User-provided xiangha.csv