What kind of tofu is best for fermented tofu? Is it better to use old tofu or soft tofu to make fermented tofu?

We all know that fermented tofu is a delicacy made from fresh tofu. It tastes good, is appetizing, and goes well with rice. It is very popular among people, and many people make fermented tofu at home. There are certain requirements for making fermented tofu, especially the choice of tofu. So is it better to use old tofu or tender tofu to make fermented tofu? Let's take a closer look!

What kind of tofu is used to make fermented tofu

It is best to use brine tofu, also known as old tofu.

The marinated tofu is more delicious when made into fermented tofu.

① In addition to rennet tofu, brine tofu and gypsum tofu can also be used to make fermented tofu. However, in terms of taste, brine tofu is better.

② The fermented bean curd made from brine tofu is slightly harder, with a more delicate taste and a stronger aroma. The fermented bean curd made from gypsum tofu is softer and has a rotten taste. Although the taste is also quite good, the aroma is not as long-lasting as that of brine tofu. So you can choose according to the local tofu, as long as the marinating process is in place, there will be little difference.

It is best to use freshly made tofu

Secondly, if you are determined to make fermented tofu, it is recommended that you buy tofu on the streets of towns and villages. This kind of tofu is often made in private workshops, with a strong bean flavor and few additives. The stinky tofu made is of better quality.

After you buy the tofu, don’t rush to cut it. Put something heavy on it and leave it for 6 hours to squeeze out excess water as much as possible. Then cut it into 5×5×3 cubes and start the fermentation process.

Production process of fermented tofu

Ingredients needed: tofu, tofu koji, salt, chili powder, and white wine.

① First, cut the tofu into 1 cm thick slices, add some water to the steamer and bring it to a boil, then steam the tofu for 3 minutes, take out the tofu and let it cool for later use; ② Take a clean, oil-free plate and place the cooled tofu in intervals, sprinkle tofu koji (fermented bean curd koji) evenly, and cover it with gauze to block dust. If you have an oven at home, use a baking tray to hold the tofu, and a non-electric oven is a good place for natural fermentation;

③ After about two days, the surface of the tofu will be covered with fluffy white mycelium. Knead the mycelium, roll the kneaded tofu in white wine, and finally put it into a plate filled with salt and chili powder and roll it again. After it is covered with chili and salt, put it in a clean jar without oil or water, seal it well, and put it in the refrigerator for fermentation;

④ It can be eaten in about 7 to 10 days, depending on the temperature of the refrigerator and personal taste and flavor requirements.

What should I pay attention to when making fermented tofu?

1. It is best to make homemade fermented bean curd in autumn and winter when the temperature is cooler. After all, 15 to 18 degrees is the most suitable temperature for the growth of Mucor. Do not place the tofu in a ventilated place, as it will lose too much water.

2. Steaming the tofu at the beginning is mainly to remove possible bacteria and increase the success rate. This step can actually be omitted.

3. It is best to choose old tofu with a water content of about 70%. Tender tofu with too high a water content is not conducive to the growth of mold, and the taste of the tofu will be easily soft and rotten;

4. Don’t cut the tofu blocks too big, otherwise it will be difficult to ferment thoroughly and the mold will not be able to penetrate into the tofu blocks easily;

5. Tofu koji is a strain of bacteria specifically used to make fermented tofu, just like the yeast used for steaming buns. The dosage is 3 to 4 grams per kilogram of tofu. It can be easily found on many e-commerce platforms.

6. During the early stage of fermentation, you must observe that the mycelium grown on the tofu is white, not any other color. Some metabolites of other types of mold are harmful.

Finally, a reminder: Although fermented bean curd has a unique flavor, is appetizing and goes well with rice, and is relatively nutritious, it is also a food with a high salt content, so don't eat too much or too often!