Homemade fermented tofu

Wash the tofu after buying it and drain the water completely. Make sure to let it dry; I pressed it for a whole day before it was dry. Cut it into 2-3 centimeter cubes. Take a cardboard box and place dry corn husks inside, put the tofu on top, then cover it with more corn husks and close the box lid. At home, the temperature was around 20°C, so I put it by the window; the temperature was about 15.6°C. In about 5-7 days, it looked like in the picture, with a layer of yellow mold on the outside, feeling sticky. The inside is also sticky, similar to the texture of fermented tofu.

Swirl it in high-proof liquor

Put it in the seasoning and give it a stir. The salt is a bit much, while the other ingredients are just according to your own taste. When eating, it feels like even if you didn't put too much seasoning at the beginning, it would still taste very good.

Finish by putting it into a dry jar and just store it. You can eat it the next day. It can be stored without worrying about spoiling. I tried a piece just after making it, the seasoning hadn’t fully absorbed yet, but it was very fragrant!!