Fu Ju Fermented Tofu or Bean Curd

"I am always running into recipes calling for fermented bean curd. Well Florence Lin supplied the answer."
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Ready In:
6 skewers




  • Press the bean curd for 2 hours. Dry with towels and cut into 9 pieces. Use a very thin 5 to 6 inch bamboo or wooden skewer thread 4 small squares of curd onto each. Leave space between each.d Place in covered steamer pot in well aired room for 2 to 4 days. {Trust me you want it well aired.} It will develop a orangish yellow mold and have a slippery appearance and strong odor.
  • Grind the crushed peppers, peppercorns and fennel. Add salt and mix well then pour into a dish. Carefully take a skewer and sprinkle seasoning mix over all of the fermented curd. Repeat until done.
  • Put into a wide-mouth jar and pull out skewers carefully. Pour wine to cover and sprinkle salt mix on top. Cover in keep in refrigerator. IT will be ready to use in a week and will keep indefinitely.
  • NOTE this is highly seasoned. Use small portions. If wine is too strong use salt dissolved in water. It may be made without the spices and just the salt.

Questions & Replies

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  1. Nowhere does it say that one has to use 6 skewers only. 8 pieces of tofu cut into 9 = 72 pieces. You will heed 18 skewers, not 6, and they are each 5 to 6 inches long. 6 skewers are the the result per cube or slice of tofu.
  2. I don't understand the directions. 8 pieces of tofu, each cut into 9 pieces then 4 pieces on each of 6 skewers???


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