Fermented Tofu: What is it?

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Fermented tofu is bean curds that are air-dried, sometimes until a fine mold forms on the surface, and then aged in a brine mixture from 12 hours to several months or more. Unlike the very light flavor of regular tofu, fermented tofu has a strong taste and smell that some people may find unpleasant. The texture and sour smell are sometimes compared to aged cheeses, and the process used to ferment tofu is actually very similar to that of making soft cheeses. There are several types of brine and other methods used to create fermented tofu, with the most pungent method producing a food called stinky tofu. Fermented tofu is often used as a side dish, as a spice, to thicken sauces or eaten fried.

The first step in making many types of fermented tofu is to regularly take tofu that has been pressed tightly and air dry it completely. It can be covered with straw or another type of loose organic material when drying. During the drying process, airborne spores and fungi attach themselves to the tofu and grow in a mold on the surface. This is a type of fermentation that tofu can undergo. However, not all fermented tofu can grow mold and some are laced with specific types of bacteria, so it will ferment a certain way.

The second step that can be done when making fermented tofu is to soak and age the tofu in a saline solution. The simplest solution is rice wine and salt in almost equal proportions and mixed with water. The tofu, which may have been fermented by mold during the air-drying process, is stored in the brine mixture and allowed to age to develop flavor and undergo a second fermentation. This helps develop the strong flavor associated with the food. It also gives tofu an almost unlimited shelf life in the refrigerator.

Different ingredients can be added to the brine mixture which will affect the color and flavor of the finished tofu. A popular choice is a type of red yeast rice that turns tofu a deep red color and adds a slight boozy flavor. Another version involves the use of pickled leaves which turn the tofu a green color. Common additions to nearly all pickle mixes include sesame oil and chili peppers.

When fermented tofu is used in cooking, it can be reheated and broken into pieces which will help thicken sauces. It can also be added to stir-fried dishes and treated like a spice. A popular preparation is also to fry tofu and serve it in slices with green leafy vegetables coated in sesame oil. Raw tofu is sometimes served with breakfast dishes or rice in a separate small bowl, so it can be eaten as a side dish.

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