tofu curd recipe

How to Make Fermented Tofu: A Comprehensive Guide

Fermented tofu, or *sufu*, is a savory, creamy delicacy cherished across Asia. Making it at home is simple and rewarding, requiring just a few ingredients and patience. Here’s a basic guide to get you started.

Step 1: Prepare the Tofu

Choose firm, high-quality tofu (ideally unsalted). Cut it into 1-inch cubes and steam for 10 minutes to sterilize and firm the texture. Let it cool completely.

Step 2: Make the Brine

The brine is the heart of fermentation. A classic ratio is 2 tablespoons salt, 1 tablespoon rice wine, 1 teaspoon sugar, and 1 cup water. Simmer until dissolved, then let it cool. For flavor variations, add chili flakes, Sichuan peppercorns, or star anise.

Step 3: Ferment

Place tofu cubes in a clean, airtight jar. Pour the brine over, ensuring tofu is fully submerged. Seal tightly and store in a cool, dark place (15–20°C). Ferment for 3–7 days; the longer it ferments, the stronger the flavor.

Step 4: Age and Season

For aged *sufu*, transfer fermented tofu to a new jar with fresh brine and store for 1–3 months. For quick versions, marinate for just a week and enjoy with rice or congee.

Experiment with spices to create your perfect blend—spicy, savory, or aromatic. Homemade fermented tofu is a versatile condiment that elevates any dish!