What is Fermented Bean Curd Mildew Tofu Moldy Tofu?
Fermented Bean Curd Mildew Tofu, also known as "molded tofu", is a type of tofu that is made by fermenting tofu with a special type of mold called Rhizopus. This results in tofu that has a soft, tender texture and a complex flavor that is slightly sour, nutty, and reminiscent of mushrooms. It is a popular ingredient in Chinese cuisine and is often used in stir-fries, as a side dish for rice, or as a snack.
Why enjoy Fermented Bean Curd Mildew Tofu Moldy Tofu?
There are a few reasons why someone might choose to eat Fermented Bean Curd Mildew Tofu:
1. Nutritional benefits - Fermented foods, in general, can be beneficial to overall health as they contain beneficial bacteria that can improve gut health.
2. Unique taste - Fermented Bean Curd Mildew Tofu has a distinct and unique flavor that can add depth and complexity to dishes.
3. Vegan protein source - Tofu is a great source of plant-based protein and Fermented Bean Curd Mildew Tofu is a tasty and interesting way to incorporate it into your diet.
4. Versatility - Fermented Bean Curd Mildew Tofu is a versatile ingredient that can be used in many different dishes and cooking styles.
How to DIY Fermented Bean Curd Moldy Tofu Mildew Tofu?
Ingredients:
Main ingredient: Soybeans.
Additional ingredients: Fermented bean curd, mold spores, white wine, salt, spicy seasoning, chili powder, and ginger.
Steps for making Fermented Bean Curd Mildew Tofu:
Step 1: Soak one pound of high-quality soybeans overnight in clear water. Put the soybeans into a soy milk maker, add a suitable amount of water, and make soy milk. The ratio is approximately one pound of soybeans to 5000 milliliters of water.
Step 2: Use gauze to filter out the soybean residue (which can be used in other dishes).
Step 3: Pour the filtered soy milk into a pot and boil it over high heat. Use a spoon to slowly stir, preventing it from sticking to the bottom of the pot. Boil for 6-8 minutes after boiling and make sure to cook the soy milk thoroughly.
Step 4: Pour the cooked soy milk into a large bowl. Let it cool for two to three minutes and prepare about 10 grams of fermented bean curd, dissolved in a little water. Pour the dissolved fermented bean curd into the soy milk along the edge, stir it with chopsticks until well mixed. Skim off the foams, then let it cool and solidify for about 30 minutes.
Step 5: At this point, you have made soybean pudding (which can be eaten as is), then spread a gauze in a mold. Pour the soybean pudding into the mold and cover it with another gauze. Place a weight on top of the mold to press out the excess water for about two hours.
Step 6: Take out the pressed tofu (which is what we call “old tofu” in Chinese), and cut it into small cubes of appropriate size. Using old tofu to make Fermented Bean Curd Mildew Tofu will have a better taste and texture as there is less moisture.
Step 7: Prepare about 3 grams of mold spores (also known as hair fungus), dissolve them evenly in 50 milliliters of cool boiled water, and filter out impurities with a strainer. Set aside.
Step 8: Use chopsticks to pick up the cooled tofu, wrap it around with mold spore solutions, and put them on a tray (do not stack the tofu). Cover it and let mold grow at room temperature for 2-3 days. This way, it can prevent bad results, such as turning black, red, sticky, or stinky. When the mold grows into a furry layer, it indicates that it is ready. The result will be dry and fragrant.
Step 9: Take out the Fermented Bean Curd Mildew Tofu that emits a fragrant smell. Put it in a large pot and add an appropriate amount of self-made white wine (it's best to buy sorghum wine, otherwise, it will have a bitter taste), salt, spicy seasoning, chili powder, and ginger. Shake the pot in both hands to mix well. One pound of tofu is best paired with one or two taels of salt.
Step 10: Place the mixed Fermented Bean Curd Mildew Tofu in a sealed jar and press hard. After sealing it and leaving it for 4-5 days, it can be eaten.
This recipe may seem complex, but the taste is worth the effort. Fermented Bean Curd Mildew Tofu can be used as a side dish, dipping sauce, or eaten directly with rice. If you make a lot, seal it with red or cooked oil, and store it in a well-ventilated dry place, it will not spoil. If you like this dish, try it out and learn to make it, so you won't have to buy it from the supermarket anymore. It is also healthy, hygienic, and safe to eat.
Tips for making Fermented Bean Curd Moldy Tofu:
1. Boil the soy milk thoroughly to prevent it from spoiling.
2. It's best to use sorghum wine to get the perfect taste.
How to healthy consume fermented bean curd?
Healthy ways to consume fermented bean curd:
1. Replace pickled vegetables with fermented bean curd: In the morning, use half a piece of fermented bean curd instead of pickled vegetables. Pair it with mild-tasting foods like porridge, steamed buns, eggs, nuts, and soy milk. Avoid using other salty foods as a condiment or adding salt to your main dish.
2. Use fermented bean curd as a seasoning in cooking: For example, add a bit of fermented bean curd when stir-frying spinach, or substitute salt and soy sauce with fermented bean curd and its juice when stewing meat or chicken. Use fermented bean curd instead of salt when making noodle dishes.
Fermented bean curd has a delicious flavor, a suitable salty taste, and a delicate texture with its unique fragrance. Consuming it in moderation can benefit your health.
When consuming fermented bean curd, please note the following:
1. Consume it in moderation to avoid exceeding your salt intake: The average size of a piece of red fermented bean curd is about 10 grams, containing roughly 1 gram of salt. As the recommended daily salt intake for the average person is 6 grams, eating one piece of fermented bean curd normally will not exceed the limit.
2. Store fermented bean curd properly to prevent the production of nitrites: Nitrites are commonly found in processed meat and seafood. However, fermented bean curd does not produce nitrites during fermentation. Simply store the opened fermented bean curd properly to prevent the production of nitrates.
The incredible benefits of consuming fermented bean curd correctly:
1. Lowers cholesterol: Fermented bean curd itself does not contain cholesterol. Its hydrophobic protein components combine with bile acids, which can lower cholesterol absorption in the body. Compared with high-cholesterol cheese, fermented bean curd is more beneficial for health.
2. High protein content: Soybeans, the raw material for fermented bean curd, contain proteins that are difficult for the human body to digest naturally. However, after fermentation, the isoflavone content of soy protein, such as genistein and daidzein, is easier to digest and absorb than that of tofu, soy flour, and similar products. Additionally, fermented bean curd has a high protein content. Every 100 grams contains 10-12 grams of protein.
Specifications:
Executive standard: GB272
Specifications: 400g
Origin: Mainland China
Province: Hunan Province
City: Loudi
Whether it is organic food: no
Packing method: packing
Net content: 400g
Storage conditions: room temperature
Production license number: SC11643132206024
Factory Name: Hunan Pingtouge Food Co., Ltd.
Factory address: Group 4, Shitang Village, Baixi Town, Xinhua County, Loudi City, Hunan Province
Ingredients: tofu, sauce, salt, chili, drinking water, white wine
Storage method: Store in a cool place at room temperature, better refrigerated after opening the lid
Shelf life: 365 days
Food additives: no
Note: If white spots appear on this product, it is an amino acid (tyrosine crystallization). Tyrosine is a nutrient required by the human body, please feel free to use it
This fermented bean curd is a high-oil, high-salt product, please use it with caution for pregnant women and children.
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