Red Fermented Bean Curd

Red Fermented Bean Curd

Cubes of tofu ferment slowly into a pungent, savory paste prized in Chinese cooking.

Make ahead Makes 32 oz Calories 35/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free

Allergens

Soy

Firm tofu is salted, dried, and inoculated with mold before curing in a rice wine and red yeast rice brine for weeks. The result is a soft, funky, salty-sweet condiment used to season braises, stir-fried greens, or simply spread on steamed buns. Patience during the fermentation stages matters more than active effort.

Ingredients

  • 2 pounds firm tofu, pressed and cut into 1-inch cubes
  • 2 tablespoons coarse sea salt
  • 1/4 teaspoon tofu fermentation starter culture (mucor or rhizopus mold spores)
  • 2 cups Shaoxing wine
  • 1/4 cup red yeast rice powder
  • 2 tablespoons granulated sugar
  • 1 teaspoon five-spice powder
  • 1/2 teaspoon chili powder
  • 1/4 cup coarse sea salt, for brine

Method

  1. Arrange the pressed tofu cubes on a clean bamboo tray or wire rack lined with cheesecloth, spacing them so they don't touch.

  2. Let the tofu air-dry uncovered at room temperature for 2 hours to form a dry skin on the surface.

  3. Dust the tofu cubes lightly and evenly with the fermentation starter culture on all sides.

  4. Cover the tray loosely with a clean cloth and place in a warm, humid spot (about 70-77°F) away from direct light to grow mold.

  5. Let the tofu ferment undisturbed for 2 to 3 days, until each cube is covered in a white to grayish fuzzy mold coating.

  6. Sprinkle the moldy tofu cubes generously with the 2 tablespoons coarse sea salt, rolling each cube to coat all sides.

  7. Let the salted cubes rest in a covered container at room temperature for 1 day to draw out moisture and firm the coating.

  8. In a bowl, whisk together the Shaoxing wine, red yeast rice powder, sugar, five-spice powder, chili powder, and remaining 1/4 cup salt to make the brine.

  9. Pack the salted, molded tofu cubes snugly into a sterilized glass jar, layering them close together.

  10. Pour the wine and red yeast rice brine over the tofu cubes until fully submerged, pressing down gently to remove air pockets.

  11. Seal the jar tightly and store in a cool, dark place, such as a pantry or cellar, to ferment.

  12. Let the jar cure undisturbed for at least 30 days, checking occasionally that the cubes remain submerged in brine.

  13. Taste a small piece after 30 days; for a deeper, more pungent flavor, continue curing up to 90 days total before refrigerating and serving.

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Red Fermented Bean Curd

Firm tofu is salted, dried, and inoculated with mold before curing in a rice wine and red yeast rice brine for weeks. The result is a soft, funky, salty-sweet condiment used to season braises, stir-fried greens, or simply spread on steamed buns. Patience during the fermentation stages matters more than active effort.

Make ahead 32 oz 35 cal

Ingredients

  • 2 pounds firm tofu, pressed and cut into 1-inch cubes
  • 2 tablespoons coarse sea salt
  • 1/4 teaspoon tofu fermentation starter culture (mucor or rhizopus mold spores)
  • 2 cups Shaoxing wine
  • 1/4 cup red yeast rice powder
  • 2 tablespoons granulated sugar
  • 1 teaspoon five-spice powder
  • 1/2 teaspoon chili powder
  • 1/4 cup coarse sea salt, for brine

Method

  1. 1

    Arrange the pressed tofu cubes on a clean bamboo tray or wire rack lined with cheesecloth, spacing them so they don't touch.

  2. 2

    Let the tofu air-dry uncovered at room temperature for 2 hours to form a dry skin on the surface.

  3. 3

    Dust the tofu cubes lightly and evenly with the fermentation starter culture on all sides.

  4. 4

    Cover the tray loosely with a clean cloth and place in a warm, humid spot (about 70-77°F) away from direct light to grow mold.

  5. 5

    Let the tofu ferment undisturbed for 2 to 3 days, until each cube is covered in a white to grayish fuzzy mold coating.

  6. 6

    Sprinkle the moldy tofu cubes generously with the 2 tablespoons coarse sea salt, rolling each cube to coat all sides.

  7. 7

    Let the salted cubes rest in a covered container at room temperature for 1 day to draw out moisture and firm the coating.

  8. 8

    In a bowl, whisk together the Shaoxing wine, red yeast rice powder, sugar, five-spice powder, chili powder, and remaining 1/4 cup salt to make the brine.

  9. 9

    Pack the salted, molded tofu cubes snugly into a sterilized glass jar, layering them close together.

  10. 10

    Pour the wine and red yeast rice brine over the tofu cubes until fully submerged, pressing down gently to remove air pockets.

  11. 11

    Seal the jar tightly and store in a cool, dark place, such as a pantry or cellar, to ferment.

  12. 12

    Let the jar cure undisturbed for at least 30 days, checking occasionally that the cubes remain submerged in brine.

  13. 13

    Taste a small piece after 30 days; for a deeper, more pungent flavor, continue curing up to 90 days total before refrigerating and serving.