Homemade Red Oil Tofu

Buy fresh aged tofu and drain the water. Cut the tofu into squares about 2-3 centimeters thick, and place them in a cardboard box lined with clean corn leaves or straw (you can also use a steamer or bamboo basket). Make sure it is free of oil and water. Then cover the top with several more layers of corn leaves.

Note: 1) Tofu needs to be placed in multiple layers, with a gap of more than 3 cm between the upper and lower layers. 2) The sides of the tofu that are in contact with the cardboard box should also be covered with corn husks to prevent moisture from evaporating, then cover the tofu with corn husks, place a lid on top, and store in a cool place.

Cover it with a few more layers of corn leaves on top.

Tofu can be left for about 12 to 18 days, until mold appears and the surface of the tofu becomes soft, at which point it can be processed into fermented tofu.

Mix salt, chili powder, Sichuan pepper powder, and black pepper powder in appropriate proportions and set aside. The salt-to-chili ratio can be 1:2 or 1:1, and the amount of black pepper and Sichuan pepper can be adjusted according to personal preference. For those who like the taste of MSG, a small amount can be added. (Chili and Sichuan pepper can be toasted in a clean, oil-free iron pan until fragrant, then ground with a food processor; black pepper powder can be bought from the supermarket).

Pour an appropriate amount of high-proof baijiu into the bowl. I used Luzhou Laojiao Erqu liquor, but you can also use other high-proof grain liquors.

Soak the moldy tofu entirely in high-proof white liquor (this time I used 52-degree Luzhou Laojiao Erqu liquor. It is best to place the tofu pieces in the white liquor and use a small spoon to evenly pour the liquor over the outside of the tofu).

Then place it into a mixture of salt, chili powder, Sichuan pepper powder, and black pepper powder, and use a small spoon to sprinkle the powder onto the tofu, making sure all sides are evenly coated with the seasoning.

Neatly pack into water-free and oil-free jars or airtight containers. It is best to use glassware or ceramic and earthenware for storage.

Take another heat-resistant container, add 20-30 grams of red chili powder, a small handful of Sichuan peppercorns, and a handful of white sesame seeds.

Take a clean iron pan, add an appropriate amount of corn oil, and heat it until fully hot.

First, pour one-third of the hot oil into the container and stir it evenly with a stainless steel spoon. After the remaining oil has cooled slightly, pour it into the container. Friends who like the flavor of star anise and bay leaves can also add two pieces when the oil is hot. The above picture was taken when pouring the oil the first time. I forgot to take a picture of the second time.

After letting the chili oil sit for one day, on the second day, wait until the oil and chili flakes separate, then pour the red oil into the fermented tofu jar, just enough to cover the tofu. Seal the lid tightly, and it can be consumed the next day. The leftover chili flakes, after the red oil has been extracted, can be used for other purposes.

The longer the time, the richer the aroma. The finished product can be stored for a year without any problem.