moldy tofu
Lao Doufu 4 pounds | Fermented bean curd song 2 packs |
Thick chili noodles 80g | Thin chili noodles 160g |
Salt 160g | Ginger powder 40g |
Pepper powder 40g | Liquor Appropriate amount |
Step 1
Prepare 4 pounds of old tofu!Step 2
Cut the tofu into mahjong size pieces!Step 3
Place the cut tofu on the steaming grate, keeping a finger's gap between them! (There are three layers in total!) (The tofu itself is cooked and can be placed directly to start making molded tofu. You can also boil the water and steam it for ten minutes, let it cool and then make it! Choose according to your own preferences!)Step 4
Sprinkle fermented bean curd koji evenly! (You can also add a little cold water to the fermented bean curd koji to dissolve it, and spray it evenly on it with a watering can. Or you can put pieces of tofu in the fermented bean curd koji, roll them in a circle, cover them with fermented bean curd koji water, and then ferment them! It all depends on your personal preference!)Step 5
The three-layer steaming grate was not put down, but another steaming tray was used to place the tofu cubes!Step 6
Cover the lid, place it in a light-proof room at about 16 degrees Celsius, and let it ferment for three days! (If the temperature is low, extend the fermentation time appropriately!)Step 7
After three days of fermentation, every piece of tofu was covered with white mycelium!Step 8
Seasoning for 4 pounds of molded tofu: 80g thick chili powder, 160g fine chili powder, 40g pepper powder, 40g ginger powder, 160g salt! (I make spicy tofu. If you want to make spicy tofu, you can replace 40 grams of Sichuan pepper powder with 40 grams of five-spice powder and you’re good to go!)Step 9
Shake the weighed moldy tofu seasoning vigorously and set aside!Step 10
For the fermented molded tofu, press the white mycelium with a spoon to leave a gap between each piece of tofu for easy operation!Step 11
Use a spoon to transfer the molded tofu piece by piece into the big basin!Step 12
Shake it a few times to make the mycelium form a ball!Step 13
Sprinkle some white wine! (White wine can sterilize and enhance aroma. With the moisture of white wine, it is also convenient and better to season mold-wrapped tofu!)Step 14
Shake the pot again so that the white wine evenly coats the molded tofu and keeps it moist!Step 15
Pour the prepared moldy tofu seasoning into a big basin!Step 16
Shake vigorously so that every piece of molded tofu is evenly coated with the seasoning! (This is a faster method. You can also use chopsticks to pick up the molded tofu and put it in the seasoning, and evenly coat it with a layer of seasoning! You can do it as you like!)Step 17
Clean the glass bottle, dry it, then pour in an appropriate amount of white wine and rotate the glass bottle to sterilize it, then put the molded tofu wrapped in seasonings into it.go!Step 18
Don't fill it too full, leave some space for the moldy tofu to ferment!Step 19
Then pour a little white wine to seal it!Step 20
Seal it with plastic wrap, cover it, and ferment it for 15 days to allow the molded tofu to emulsify! This way it will taste softer and more fragrant! Spicy and delicious! If you don’t want to eat it in a hurry, it’s best to ferment it for a month to taste better!Step 21
If you like something a little oilier, you can wait for 20 days. When the molded tofu is fermented and the inside is soft, pour an appropriate amount of sesame oil or olive oil to seal it! Other cooking oils need to be burned until they are smoking, then allowed to cool before pouring in! You can also just pinch some and drizzle with sesame oil and it will be delicious! Eat porridge with rice and steamed buns! Don’t miss out on the delicious ones!Step 22
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Finished product picture Cooking tips for moldy tofu