Homemade Spicy Fermented Tofu
Matchbox-sized tofu cubes rest for a week until they bloom pale mold with a floral aroma, then take a roll in chili, Sichuan pepper, and salt. Aged in oil, they mature into a fiery delicacy.
Instructions
- 1
Wash the old tofu and drain the water, then cut it into small pieces, about the size of a matchbox. Neatly arrange them separately in a steamer, cover with the lid, and let it sit for 5-7 days.
- 2
Use chopsticks to pick it up and see if the tofu has developed light yellow mold; if it has a fragrant smell and feels sticky to the touch, it can be pickled.
- 3
Crush the red yeast rice into a powder, place it on a plate, add salt (a little more), chili powder, pepper powder, Sichuan pepper powder (according to personal preference), then add a little MSG, and mix evenly with chopsticks.
- 4
Use chopsticks to pick up the tofu and roll it in the well-mixed seasoning.
- 5
Neatly place into a glass container, cover and seal. It's better to eat after a while.
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Ingredients
Main Ingredients
- Old tofu600 g
- red yeast rice50 g
- Sichuan pepper powderto taste
Seasonings
- Saltto taste
- Black pepperto taste
- Chili powderto taste
- MSGa pinch