How to Make Fermented Bean Curd

Fermented bean curd, also known as fermented tofu or "fu ru" (腐乳) in Chinese, is a flavorful condiment made by fermenting tofu. It has a rich, creamy texture and a strong, savory taste that is often used in Chinese cuisine. Here's a step-by-step guide to making fermented bean curd at home:

Ingredients:

• Tofu: 2 blocks of firm or extra-firm tofu

• Salt: For brining and seasoning

• Rice Wine or Shaoxing Wine: For flavor and preservation

• Chili Powder (Optional): For a spicy version

• Sesame Oil (Optional): For flavor

• Jar or Container: Sterilized for fermenting

Instructions:

Step 1: Preparation

1. Drain and Press Tofu:

• Drain the tofu and wrap it in a clean kitchen towel or paper towels.

• Place a weight on top (like a heavy pan) to press out excess water for about 2-3 hours.

2. Cut Tofu:

• After pressing, cut the tofu into 1-inch cubes.

Step 2: Salting

1. Salt the Tofu:

• Spread a layer of salt on a plate or tray.

• Roll each tofu cube in the salt, ensuring all sides are well-coated.

• Place the salted tofu cubes on a clean plate or tray, and let them sit for 24 hours in a cool, dry place. The salt will draw out more moisture from the tofu.

Step 3: Drying

1. Air-Dry the Tofu:

• After salting, place the tofu cubes on a clean bamboo mat or a wire rack.

• Allow the tofu to air-dry for 1-2 days in a well-ventilated area or under a fan. This step is crucial for developing the right texture and flavor.

Step 4: Fermentation

1. Prepare the Fermentation Brine:

• In a clean jar, add rice wine or Shaoxing wine. Optionally, you can also add chili powder for a spicy version and a little sesame oil for extra flavor.

2. Add the Tofu to the Brine:

• Place the dried tofu cubes into the jar with the brine. Ensure that all the tofu is submerged in the liquid.

3. Seal and Store:

• Seal the jar tightly and store it in a cool, dark place for 2-3 weeks. The tofu will ferment and develop its distinctive flavor over this period.

Step 5: Enjoying the Fermented Bean Curd

1. Taste and Adjust:

• After 2-3 weeks, open the jar and taste a piece of the fermented tofu. If it has developed the desired flavor, it's ready to eat. If not, reseal and let it ferment for another week.

2. Storage:

• Once fermented to your liking, store the jar in the refrigerator. Fermented bean curd can be kept for several months in the fridge.

Tips:

• Hygiene: Ensure all equipment and jars are sterilized to prevent contamination.

• Patience: Fermentation time can vary based on temperature and humidity, so patience is key.

• Variations: Experiment with different spices and flavors in the brine, such as adding star anise, ginger, or garlic for additional complexity.

Fermented bean curd is a versatile condiment that can be used to flavor soups, stews, stir-fries, or as a dipping sauce. Enjoy making and savoring this traditional Chinese delicacy!