Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, fermented chili tofu. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Fermented Chili Tofu is one of the most popular of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Fermented Chili Tofu is something that I’ve loved my whole life.
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.
To get started with this recipe, we have to first prepare a few ingredients. You can have fermented chili tofu using 10 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Fermented Chili Tofu:
- Prepare Hardware
- Take 1 Lots and lots of paper towels
- Prepare Ingredients
- Make ready 14 oz block of extra firm tofu
- Make ready Brine
- Get 3/4 cup of spring water
- Take 1/4 cup of vodka
- Prepare 1 tsp of sea salt
- Prepare 2 tbsp sesame oil
- Prepare 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 Chili Tofu I found this recipe awhile back when I was looking for ways jazz up my bento. This freshly fermented tofu is known as 'mold tofu' (霉豆腐).
Steps to make Fermented Chili Tofu:
- Rinse the tofu under running water. Pat dry with paper towels.
- 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.
- 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.
- Cover with aluminum foil.
- Let the tofu cubes rest overnight for 24 hours.
- 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.
- Combine the spring water, sesame oil, vodka, and salt. Mix well.
- Place the tofu cubes in a 20 ounce container and add the brine.
- Cover and place on a sunny window sill for 3 days.
- Next, let the tofu rest in your refrigerator for an additional 10 days.
- Enjoy with raw veggies, in a stir-fry, as an onigiri filling, or by itself.
The dry fermented tofu is then soaked in brine, typically enhanced with Chinese rice wine, vinegar, chili peppers or sesame oil, or a paste made of rice and soybeans. In the case of red fermented bean curd, red yeast rice (cultivated with Monascus purpureus) is added for color. 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.
So that’s going to wrap this up for this special food fermented chili tofu recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
