Fermented Tofu | Sufu | Chinese Bean Curd | Tofu Cheese
Fermented tofu is a major salty condiment in the Chinese cuisine. Some people also call it the Chinese cheese because it has a stinky smell but an amazing taste. It’s also known as fermented bean curd, tofu cheese, soy cheese or preserved tofu. To use sufu, crumble in salad dressing as a pungent cheese replacement, add to marinades, use as an enhancer for stir fry, or enjoy it as an addition to natto for breakfast over rice. I enjoy to eat with rice soup so simple sometime. So many ways to make sufu, the way I make is below.
Ingredients:
• 16-ounce block extra firm tofu
• 1 Tbsp. salt
• 1/2 to 1 tsp. dried red chili flakes
• 1 tsp cinnamon powder (option)
• ¼ cup vodka, any kind of alcohol you like. (I use sherry cooking wine)
• 2 tsp sesame oil
• Top up the jar with vodka, any kind of alcohol you like. (I use sherry cooking wine)
Instructions:
1. Rinse the tofu with cool water and squeeze water out by placing the tofu into a colander lined with paper towels, cover with more paper towels and top with something heavy for 2 days in the fridge.
2. Sterilize the glass jar in boiling water for 10 minutes. (Dry)
3. Cut tofu into cubes. Coat cubes with salt, chili flakes, cinnamon
4. Arrange tofu in a jar and Fill the jar with sesame oil, and alcohol
5. Cover with a lid and set the jar upside down in a bigger container to catch overflow in case something leaks.
6. Let it ferment at room temperature avoiding direct sunlight at least 2 months or up to a year. The longer the fermentation the flavors will have more depth.
7. Flip the jar couple times a week for 1 month then normal position for the rest.
8. When fermentation is complete, transfer to the fridge. The finished tofu should develop a cheesy texture that is a bit creamy and crumbly. Enjoy!!!
#stinkytofu #chinesefood #fermentedfoods

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