🧪 How to Make Fermented Tofu at Home
Making fermented tofu is a slow process, but totally worth it. Here is how:
Step 1 - Dry the tofu
Cut firm tofu into 1-inch cubes and dehydrate at 150-155 degrees for 24-48 hours. No dehydrator? Leave it at room temperature with good airflow for a week.
Step 2 - Make the red liquid
Mix red yeast rice and koji rice with water. You will see bubbles right away - that is the bacteria waking up. After a week, blend it smooth.
Step 3 - Combine and wait
Add dried tofu to the red liquid, cover, and store in a dark place for 6 months. Stir weekly.
How to know it is ready: Cut a piece open - it should be pinkish-red all the way through with no white center.
Age it for 2 years and it tastes like blue cheese with hints of chocolate.
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Lessons from LIP #226
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