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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.
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.
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
- 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
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.
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.
4. Combine white koji and sugar. Break any lumps and mix well.
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.
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.
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.
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.
請問如果把米粕換成豆粕
配方重量等需要變動嗎?
謝謝
老师,我已经试了您食谱的腐乳。味道很香。谢谢您无私分享。
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。
請問豆腐350克,是乾躁前?乾躁後?
謝謝
乾燥前
請問腐乳不加酒可以嗎?因我見湖南腐乳不用加酒
香港的天氣潮濕
家庭自製加酒比較不容易發霉
那是臭豆腐乳 毛豆腐乳
請問米麴香港那裡有得賣
citysuper
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?
兩者的麴的功效一樣
用來製作豆腐乳操作沒有分別
請問有不講米麴的作法嗎,謝謝
肥丁暫時沒做過不用米麴的做法
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?
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
糖多,会不会很甜?能不能用盐曲代替米曲发酵?
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