Spicy Fermented Tofu

Rinse the tofu thoroughly with clean water and drain the excess water for later use.

Cut the tofu into small cubes about 1 centimeter in size and place them in a steamer. When the water in the pot comes to a boil, put the steamer into the pot and steam for five minutes.

Prepare all the ingredients.

Use chopsticks to pick up a piece of tofu and roll it once in the fermented glutinous rice and white wine.

Then add the tofu to the mixed flour, evenly cohering all four sides with the flour

Then put it into the container

After the container is full, pour in the remaining chili powder, add the leftover white wine lees, and then add an appropriate amount of rapeseed oil to isolate it from the air.

Finally, sprinkle a layer of sesame seeds, seal it with plastic wrap, and let it ferment in a place around 15°C. It can be eaten in about 10 days.