1

Old tofu, white wine, dried chili powder, salt, sugar, chicken essence, and blended oil (I forgot to blend the oil when taking the photo).

2

Cut the old tofu into small pieces and drain the water, at least for a day and a night. (This time it took 36 hours to drain)

3

Take a sealable container and put it on straw (I didn’t find straw, so I used the leftover rice dumplings from the Dragon Boat Festival. Ye Ha), cut the drained tofu into small cubes and place them evenly on top.

4

Then cover and seal with plastic wrap and let it ferment.

5

Look at this. The tofu is fermented and can be easily inserted with chopsticks. This step is the key to whether the tofu is delicious.

6

Soak the fermented tofu in white wine.

7

Then roll in the well-mixed salt, sugar, and chicken essence.

8

Wrap it in chili oil and put it in a jar.

9

Seal and enjoy within a week.

10

Although this fermented bean curd is not sold as square and beautiful, it tastes great and does not have any additives. It is pure organic food. If this is correct or not, please correct me.

Tips

1. How to make chili oil: Take a small bowl to hold minced dried chili, heat the blended oil in a wok to 80%, and then quickly pour the oil into it while it is hot. minced chili in bowl.

2. Using chili oil to make bean curd is much more fragrant and fresh than using chili powder directly.

3. Afterwards, my mother said: When the tofu is fermenting, it is best to use a cardboard box with straw to keep it warm, so that it will ferment quickly. No wonder it took me nearly two weeks to ferment completely this time.

4. Some bean curd for breakfast is very appetizing.