Sichuan Stinky Tofu (Fermented Tofu) Recipe

Buy fresh firm tofu and drain the water. Cut the tofu into thick cubes about 2-3 cm on each side, and place them in a cardboard box lined with clean corn husks or straw (a steamer or bamboo sieve can also be used). Note: 1) The tofu should be placed in multiple layers, with more than 3 cm of space between the top and bottom layers. 2) Cover the tofu with corn husks. The sides and the parts of the tofu in contact with the box should also be covered with corn husks to prevent moisture from evaporating. Cover and place in a cool, shady spot for mold to grow.

Let the tofu sit for about 12 to 18 days. When mold grows on the tofu and the surface becomes soft, it can be processed into fermented tofu.

Mix salt, chili powder, Sichuan pepper powder, and black pepper powder in appropriate proportions and set aside. (Chili and Sichuan pepper can be dry-roasted in a clean, oil-free iron pan until fragrant, then ground in a food processor; black pepper powder can be bought from the supermarket);

Soak the molded tofu in high-proof white liquor (this time I used 52-degree Hongxing Erguotou because I didn't buy high-proof white liquor from Sichuan. It's best to put the tofu pieces in the liquor and use a small spoon to evenly pour the liquor over the outside of the tofu).

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

Neatly pack into the jar. Seal the jar, and it can be eaten the next day. The longer it sits, the more fragrant it becomes. It can be stored for up to a year without any problem.

Pack the fermented tofu into jars.