Fermented Chili Tofu
I found this recipe awhile back when I was looking for ways jazz up my bento. It is easy to make it, it just takes awhile. 13 days to be exact.
Fermented Chili Tofu
I found this recipe awhile back when I was looking for ways jazz up my bento. It is easy to make it, it just takes awhile. 13 days to be exact.
Cooking Instructions
- 1
Rinse the tofu under running water. Pat dry with paper towels.
- 2
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.
- 3
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.
- 4
Cover with aluminum foil.
- 5
Let the tofu cubes rest overnight for 24 hours.
- 6
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.
- 7
Combine the spring water, sesame oil, vodka, and salt. Mix well.
- 8
Place the tofu cubes in a 20 ounce container and add the brine.
- 9
Cover and place on a sunny window sill for 3 days.
- 10
Next, let the tofu rest in your refrigerator for an additional 10 days.
- 11
Enjoy with raw veggies, in a stir-fry, as an onigiri filling, or by itself.
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