soy tofu recipe

How to Make Fermented Tofu (Sauce Tofu): A Comprehensive Guide

Fermented tofu, or *sufu*, is a savory, creamy delicacy with a unique umami flavor, widely used in Asian cooking. Making it at home is simple and rewarding. Here’s a step-by-step guide.

Ingredients: Fresh tofu (firm or silken, 500g), rice wine (2 tbsp), salt (3 tbsp), chili flakes (optional), and a sterilized jar.

Steps:

1. Prepare the Tofu: Cut tofu into 1-inch cubes. Gently press to remove excess moisture, ensuring even fermentation.

2. Brine the Tofu: Dissolve salt in 1 cup of boiled water, let it cool. Submerge tofu in the brine, seal the jar, and ferment at room temperature (20–25°C) for 5–7 days. Avoid contamination.

3. Create the Sauce: After fermentation, drain the brine. In a clean bowl, mix rice wine, chili flakes (if using), and a pinch of salt. Add tofu cubes, ensuring each piece is coated.

4. Mature: Transfer the tofu back to the sterilized jar, seal tightly, and let it ferment for another 2–3 weeks. The longer it ferments, the stronger the flavor.

Serving Suggestions: Enjoy it as a condiment with congee, stir-fries, or as a dipping sauce for vegetables. Store in the fridge for up to 6 months.

Homemade fermented tofu offers a depth of flavor store-bought versions can’t match. Experiment with spices to customize your perfect batch!