Fu Ju Fermented Tofu or Bean Curd
Transform your cooking repertoire with the bold and tantalizing flavors of **Fu Ju Fermented Tofu or Bean Curd**, a traditional Chinese delicacy that brings depth and umami to any dish! This recipe begins with firm tofu, carefully air-dried to encourage natural fermentation, and then coated in a vibrant medley of **sea salt, Sichuan peppercorns, red chili flakes, and Chinese five-spice powder**, all lightly moistened with aromatic rice wine or Chinese baijiu. Packed into a sterilized glass jar, the tofu undergoes a **2-4 week fermentation process**, developing a rich, pungent aroma and creamy texture that’s perfect as a condiment, marinade, or spread. Ideal for adventurous home cooks, this recipe offers an authentic way to savor the art of fermentation while honoring the bold complexity of traditional **Chinese fermented tofu**.
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Recipe Information
Ingredients
- 500 grams firm tofu
- 50 grams sea salt
- 1 tablespoon Sichuan peppercorns
- 50 milliliters rice wine (or Chinese baijiu)
- 1 tablespoon red chili flakes
- 1 teaspoon Chinese five-spice powder
- 1 piece sterilized glass jar
Instructions
Press the firm tofu to remove excess moisture by wrapping it in a clean towel and placing a heavy object, like a skillet, on top for about 20 minutes.
Cut the pressed tofu into evenly sized cubes, approximately 2 cm per side.
Spread a clean kitchen towel or cheesecloth on a tray and place the tofu cubes on it. Cover loosely with another cloth and let them air-dry in a cool, ventilated area for 2 to 3 days, or until a thin layer of mold appears on the surface. Ensure the area is clean to prevent undesirable bacteria from growing.
Gently brush off any loose mold using a dry, clean brush. Do not wash the tofu.
In a large mixing bowl, combine sea salt, Sichuan peppercorns, red chili flakes, and Chinese five-spice powder.
Dip each tofu cube into the rice wine to lightly moisten it, then coat it thoroughly in the spice mixture.
Carefully pack the spiced tofu cubes into a sterilized glass jar. Ensure there is minimal airspace between cubes, but do not crush them.
Pour any remaining spice mixture and rice wine over the tofu in the jar. Seal the jar tightly.
Store the jar in a cool, dark place, such as a pantry or cellar, for 2 to 4 weeks. The tofu will ferment during this period and develop its characteristic pungent aroma and complex flavor.
After fermentation, transfer the jar to the refrigerator to slow the fermentation process. The fermented tofu can be stored in the fridge for up to 6 months.
Nutrition Facts
Calories |
494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.7 g | 32% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 23342 mg | 1015% | |
| Total Carbohydrate | 17.6 g | 6% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 6.0 g | ||
| Protein | 54.1 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 797 mg | 61% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 788 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
