Fermented Tofu

Note: This is a recipe for homemade fermented bean curd. If you’re looking for recipes that use fermented bean curd, click here. Making fermented bean curd from scratch is a complex process requiring at least 1-2 weeks of fermentation. For convenience, store-bought fermented bean curd is also a great option.

Discover the bold and unique flavors of homemade Fermented Tofu, a traditional delicacy with a spicy, aromatic twist! This recipe transforms simple tofu into a rich, umami-packed treat through a natural fermentation process. Cubes of tofu are left to develop mold near a heat source, then infused with fiery chili peppers, numbing Sichuan peppercorns, and zesty ginger for a complex, mouthwatering taste. A splash of strong liquor ensures depth and preservation, while the ceramic pot aging enhances the texture. Perfect as a condiment or ingredient in stir-fries, this fermented tofu offers an unforgettable balance of heat, spice, and savory depth. Try this authentic method for a truly special homemade creation that elevates any dish!