Homemade Fermented Tofu

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Fermented tofu is a firm bean curd product that’s been dried in the air and aged. The texture and the sour odor are sometimes compared to aged cheeses, and the process used to ferment the tofu is actually very similar to that of making soft cheeses.

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Eating fermented tofu with porridge is the traditional method of consumption. If eating the fermented bean curd straight-up may not be your choice, it also can be added to stir-fry dishes and treated like a spice and to thicken sauces.  One or two cubes can flavour a whole stir-fry dish, imparting a salty-sweet depth that’s a nice change from soy sauce or oyster sauce. Frying the tofu and serving it in slices with leafy green vegetables like cauliflower, take well to its strong flavour. covered in sesame oil also is a popular preparation.

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There are different types of brines and other methods that are used to create fermented tofu. I used to brine it in a koji and rice wine solution.

Ingredients

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  • 350 g Firmly Press Bean Curd
  • 60 g Fine Sea Salt
  • 50 g Demerara Raw Cane Sugar
  • 80 g White Koji ( What is white koji Click Here )
  • 150 ml Chinese Rice Wine ( Alcohol 20 ~ 30% )
  • 500 ml Glass Jar

Optional

  • 1 tbsp Red Rice Yeast( for making Red Fermented Tofu )
  • Some Chillies

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Preparation

1. Cut bean curd into 2 X 2 cm cubes. Coat each tofu cubes with fine sea salt throughly, dry under the sunlight for 3 days. Store it to the refrigerator at night. If you can’t reach sunlight at home, air-dry in a food dehydrator at 90ºC for 7 ~ 8 hours. If you find red dots on the tofu cubes, it cannot be used.

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2. Tofu cubes become hard and wrinkle when it is nearly dried.

3. Rinse the nearly dried tofu cubes in cold water, wash away all the salt. Put the cubes into a steamer. Steam over medium heat for 20 mins. Let cool and dry in the food dehydrator. The tofu cubes are ready for fermented process when it is nearly dry. Not necessary to be completely dry.

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4. Combine white koji and sugar. Break any lumps and mix well.

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5. Sterilised the glass jar in boiling water for 10 mins. Dry with a hair-dryer. Spray Chinese rice wine before use.

6. Scoop a spoon of koji sugar mix at the bottom of the glass jar.  Arrange tofu cubes, let it have some spaces between each cubes.

7. Scoop another layer of koji sugar mix on top of the tofu layer, and so on until the jar is filled.  If you want to make red fermented tofu, add red rice yeast / chillies at the third layer.

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8. Finally, add Chinese rice wine. Cover with lid, turn around with lid facing the bottom. Allow to ferment at a warm ambient temperature ( 25°C ~ 27°C ) for about 30 days. Prevent the glass jar from direct sunlight. Turn it lid to the normal position lid facing up and continue to ferment and age in a brine solution for 2 ~ 4 months.

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9. When fermented tofu is done, the brine solution will become brownish ( I get much darker brown colour because I use demerara cane sugar ), the cubes impart a rich brownish colour and unique flavour. It also gives the tofu a nearly unlimited shelf life in a refrigerator.

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Reminder

  • All the equipments and tools should be absolutely dry
  • Don’t shake during the fermented process. The jar lid should not be opened before fermented is done.
  • Don’t use a very big jar with small quantity tofu. It is risk to fail the fermented process if too much bad bacterial in the jar during process.
  • The fermented process depends on room temperature. It may take 2 ~ 3 months in summer and 4 ~ 5 months in winter. Half year taste best.

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17 thoughts on “Homemade Fermented Tofu

  • Friday April 3rd, 2020 at 10:11 AM
    Permalink

    請問如果把米粕換成豆粕
    配方重量等需要變動嗎?
    謝謝

    Reply
  • Tuesday March 3rd, 2020 at 02:27 PM
    Permalink

    老师,我已经试了您食谱的腐乳。味道很香。谢谢您无私分享。

    Reply
  • Tuesday March 3rd, 2020 at 02:24 PM
    Permalink

    老师,我已经试做了您食谱的腐乳。味道很香。谢谢您无私分享。

    Reply
  • Friday November 8th, 2019 at 06:51 PM
    Permalink

    請問豆腐350克,是乾躁前?乾躁後?
    謝謝

    Reply
  • Thursday February 8th, 2018 at 02:33 PM
    Permalink

    請問腐乳不加酒可以嗎?因我見湖南腐乳不用加酒

    Reply
    • Thursday February 8th, 2018 at 03:30 PM
      Permalink

      香港的天氣潮濕
      家庭自製加酒比較不容易發霉

      Reply
  • Friday July 21st, 2017 at 04:59 PM
    Permalink

    請問米麴香港那裡有得賣

    Reply
  • Wednesday July 12th, 2017 at 07:49 AM
    Permalink

    請問如果用生麴代替乾燥米麴, 製作方式有哪裡需要調整嗎?

    Reply
    • Wednesday July 12th, 2017 at 10:00 AM
      Permalink

      兩者的麴的功效一樣
      用來製作豆腐乳操作沒有分別

      Reply
  • Wednesday February 15th, 2017 at 11:45 AM
    Permalink

    請問有不講米麴的作法嗎,謝謝

    Reply
    • Wednesday February 15th, 2017 at 01:36 PM
      Permalink

      肥丁暫時沒做過不用米麴的做法

      Reply
  • Thursday November 24th, 2016 at 03:38 AM
    Permalink

    知道肥丁有自制豆腐的recipe,那有没有可能把自制豆腐压成板豆腐来制作?

    Reply
    • Friday November 25th, 2016 at 01:20 AM
      Permalink

      重壓的時候加重重量,加長壓的時間,壓出更多水份,就是板豆腐的質感

      Reply
  • Wednesday October 28th, 2015 at 08:33 PM
    Permalink

    糖多,会不会很甜?能不能用盐曲代替米曲发酵?

    Reply
    • Wednesday October 28th, 2015 at 10:27 PM
      Permalink

      不會很甜, 因為鹽的含量很高
      自製的原意是為了避開再製品
      巿售的鹽麴如有添加劑不建議,不如直接買巿售的腐乳算了

      Reply

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