Fresh tofu is a bland affair where flavors are absorbed into the tofu to make it yummy. Fermented bean curd, also called wet bean curd or pickled tofu, is exactly the opposite. Fermentation gives the tofu a strong sharp flavor not unlike blue cheese. It is used in Chinese cooking to add flavor, in a way similar to other fermented products such as miso, black bean paste or soy sauce.
Unlike stinky cheese, fermented bean curd is not eaten by itself. It is generally mashed or blended and used to flavor sauces. A single cube lifts a dish of stir-fried leafy greens while a few cubes add an extra savory tone to braised meats. It is also a popular condiment on congee (rice porridge).
One of my favorite pork dishes is
braised short ribs with fermented bean curd. Traditionally, this dish is made with red fermented bean curd, which becomes red with the addition of
red yeast rice. It differs little in taste so I generally use what I have. Although the resulting color is not totally correct, it tastes too good to care.
Makes one medium-sized jar (18 pieces)
2
slices firm tofu, each about 3/4 inches thick1
cup water3
tbsp salt3
tbsp shaoxing rice wine- bamboo skewers or similar for suspending the tofu
Cut each slice of tofu into nine pieces. You should end up with 18 one-inch cubes in total. Thread the tofu onto skewers, allowing a little space between each. Arrange the skewers so that the cubes are elevated without touching anything. Laying the skewers between two long boxes (think cling film boxes) works well.
Freshly skewered tofu. Now we sit and wait.
Place the tofu in a well-ventilated room for about two days. After a day or so, the tofu will start to ferment and release a stinky odor. The first time I smelt it, I thought, "Yuck!" Now after becoming familiar with its taste, I think, "Ah the delicious smell of fermented bean curd."
As fermentation proceeds, an orange mold will appear on the tofu. Occasionally turning the skewers will help encourage an even coat. Once most of the pieces are tinted orange and the edges start to dry out, the fermentation process is complete.
The tofu now has some nice hits of orange. Time to stop.
In a bowl, add the water, salt and rice wine. Carefully remove the tofu from the skewers and drop them into a clean wide-mouth jar large enough to just fit all the tofu. Pour in the liquid until it completely covers the tofu. Seal the jar and refrigerate. The tofu will be ready to use in a week and will keep (refrigerated) indefinitely.