Ingredients for molded tofu

One piece of gypsum tofu (2 pounds), appropriate amount of chili powder and salt and pepper (2:1)

An appropriate amount of salt (add as appropriate) 1 spoon of high-flavor liquor

100 ml tea oil or sesame oil

How to make moldy tofu

Step 1

Prepare all raw materials (It is best to use gypsum tofu, which is relatively hard and will look moldy). Place the tofu in a ventilated place in the house to dry out the moisture for a day and night. (Be sure to dry the water, otherwise the moldy tofu will not only be soft and collapsed, but also prone to green hair and black spots, and the mold will be damaged.)

Step 2

Put the tofu Cut into 3cm square pieces, place each piece in a washed and drained vegetable basket, leaving some space between the pieces.

Step 3

Find a tray that is larger than the vegetable basket, and put two chopsticks on it to raise the vegetable basket to make it easier to hold the water produced during the molding process of tofu.

Step 4

Find a cotton towel to cover the vegetable basket. It can block dust and wind (the moldy tofu will turn black after exposure to the wind, which is not beautiful), and it will also protect the food in the basket. The tofu is kept warm. Place it in a corner of the house and wait for it to grow mold.

Step 5

Day 1: Yellow spots appeared partially on the surface of the white tofu. My mother said it was mold activity. The next day: The whole white tofu turned yellow, and the yellow spots deepened. The third day: Yellow juice begins to ooze out from the surface of the tofu. My mother said that the molded tofu must mold out this layer of yellow juice. The more yellow juice is secreted, the thicker it becomes, the more delicious the molded tofu will be. This is considered successful. (In order to increase production, the molded tofu on the market usually only makes it moldy to this extent. We make the tofu ourselves to make the tofu moldy and delicious!) Starting from the fourth day, because the camera SD card was damaged, I couldn’t take pictures until ——Day 10: The tofu has completely turned yellow-red, and the thick yellow juice is surrounding the tofu. The tofu looks relatively warm and soft, and exudes a special moldy bean aroma. At this time, you can use chopsticks to test whether the center of the tofu is soft and firm. If so, you can stop the mold to prevent it from continuing to mold and the tofu will rot and become unshaped. (This also depends on personal taste. Some people like the molded tofu to be firm, while others like the molded tofu to be soft. You can choose the length of time to mold the molded tofu according to your personal preference.)

Step 6

Mix the chili powder and salt and pepper in proportion. At this time, you can add salt or other spices (such as thirteen spices, cumin powder, etc.) according to the saltiness of the chili powder.

Step 7

Prepare a sealable container to hold the molded tofu. The traditional method uses a clay pot, but we can use a glass bottle with a lid. Roll the molded tofu in chili powder (some places soak the molded tofu in white wine first), and then place them neatly into a clean, dry container. (The tofu should not be too close together. The moldy tofu that continues to ferment will expand in volume. Too close together will not allow the flavor to penetrate, and it will be difficult to pick up the moldy tofu.)

Step 8

After placing the tofu, sprinkle some salt granules on the surface, and then pour in sesame oil. If you are willing to spend the money, let the sesame oil completely soak the moldy tofu. Imagine how fragrant the moldy tofu soaked in sesame oil will be! (Farmers in Jiangxi often use camellia oil. Boil the tea oil thoroughly and let it cool before pouring it into the molded tofu. What kind of taste will it have? Use your imagination again!)

Step 9

Pour in white wine, cover with a sealing lid, and leave it at room temperature for 3-5 days to allow it to continue fermenting and adding flavor, and finally put it in the refrigerator to refrigerate. The molded tofu made in this way will not go bad for a year. (It is best to use strong-flavored high-grade liquor. I used 45-degree Site Laoyao, so I poured 1 and a half spoons evenly into the moldy tofu).