Fermented Chili Tofu
Fermented Chili Tofu

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, fermented chili tofu. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

This Fermented Chili Tofu is a favorite with vegetarians but you don't have to be vegetarian to enjoy it. This deliciously briny and creamy tofu, which has been equated to a soft bleu cheese, is often served as a dip for fresh vegetables or simply a flavoring for rice in place of soy sauce or fish sauce. This fermented-soybean stew is the quintessential representation of Korean jang.

Fermented Chili Tofu is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Fermented Chili Tofu is something that I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook fermented chili tofu using 10 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Fermented Chili Tofu:
  1. Take Hardware
  2. Get 1 Lots and lots of paper towels
  3. Get Ingredients
  4. Prepare 14 oz block of extra firm tofu
  5. Prepare Brine
  6. Take 3/4 cup of spring water
  7. Make ready 1/4 cup of vodka
  8. Prepare 1 tsp of sea salt
  9. Prepare 2 tbsp sesame oil
  10. Get red pepper flakes

Notes * Gochujang is a Korean fermented red chili paste, which has a sweet, savoury and spicy flavour. Outside of Korea it can be found in most Asian supermarkets, but you could also substitute it with another hot sauce, such as Sriracha. Fermented tofu (also called fermented bean curd, white bean-curd cheese, tofu cheese, soy cheese or preserved tofu) is a Chinese condiment consisting of a form of processed, preserved tofu used in East Asian cuisine. The ingredients typically are soybeans, salt, rice wine and sesame oil or vinegar.

Steps to make Fermented Chili Tofu:
  1. Rinse the tofu under running water. Pat dry with paper towels.
  2. Next, we are going to squeeze some extra moisture out of the tofu. Place a paper towel lined colander in large bowl. Place the tofu on the paper towels. Cover with more paper towels. Place a bowl or plate on top of that. Put something heavy on top and press the tofu for 2 hours. Discard any moisture that may have accumulated and pat dry.
  3. On a large baking sheet, place a layer of paper towels. Cut the tofu into 1/2" squares and arrange on the baking sheet leaving some space in between each cube. Cover with more paper towels.
  4. Cover with aluminum foil.
  5. Let the tofu cubes rest overnight for 24 hours.
  6. Remove the aluminum foil and the top layer of paper towels. Sprinkle liberally with red pepper flakes. Use as much as you want depending on your taste.
  7. Combine the spring water, sesame oil, vodka, and salt. Mix well.
  8. Place the tofu cubes in a 20 ounce container and add the brine.
  9. Cover and place on a sunny window sill for 3 days.
  10. Next, let the tofu rest in your refrigerator for an additional 10 days.
  11. Enjoy with raw veggies, in a stir-fry, as an onigiri filling, or by itself.

In mainland China the product is often freshly distributed. Fermented Tofu (酱豆腐, 腐乳, jiang dou fu, fu ru) is also known as fermented bean curd or preserved tofu. It is a salty condiment in Chinese cuisine. There are many types of fermented tofu. The most common ones are white fermented tofu (白腐乳) and red fermented tofu (红腐乳) for cooking.

So that’s going to wrap it up with this exceptional food fermented chili tofu recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!