Sesame Oil White Fermented Tofu

Buy fresh firm tofu and drain the water. Cut the tofu into blocks about 2-3 cm thick and place them in a cardboard box lined with clean corn leaves or straw (a steamer or bamboo sieve can also be used). Cover the top with several more layers of corn leaves.

Tofu can grow mold and the surface will soften after about one to two weeks, at which point it can be processed into fermented tofu. The fermentation completion time for fermented tofu can also be determined according to the growth of the mold.

Mix salt, Sichuan pepper powder, and black pepper powder in proportions according to your preference.

Soak the moldy tofu completely in high-proof white liquor

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

Neatly pack into a clean jar or airtight container. It is best to use glass, ceramic, or clay containers for storage.

After a few days, pour in an appropriate amount of sesame oil, enough to cover the fermented bean curd. Seal the container, and take it as needed. If you don’t like a strong sesame oil flavor, you can heat an appropriate amount of corn oil, let it cool, mix it with sesame oil, and then pour it over the fermented bean curd.

Finished product.