I didn鈥檛 plan to ferment tofu, but we had opened a pack of silken tofu and hadn鈥檛 eaten it for a couple of days.
To prevent wasting it, I experimented with fermenting it in my homemade fermented rice water, which has been maturing for two months and is full of lactic acid bacteria. It has a sweetish and mild tang, not overpowering, but with a complex taste, which made me think it would pair well with subtle-tasting tofu.
It has an acidity range of around 3.
I tasted the fermented silken tofu after 3 days, and I was amazed at how it had elevated the bland taste of tofu, creamy but it didn鈥檛 fall apart. It firmed up a little, making it easier to handle while remaining soft. I think that in another week, the taste will become more complex and stronger.
I鈥檝e documented what I did and created a recipe. If you鈥檙e interested, you can try it yourself!
馃崪 Fermented Silken Tofu in Aged Fermented Rice Water 馃崪
Ingredients:
200g silken or soft tofu
2 cups aged (2-month) fermented rice water
1 teaspoon of sea salt
3 tbsp chilli flakes
1 tablespoon of salt and 500 mls water(for boiling)
Optional:
1 tsp smoked paprika
陆 tsp garlic powder
or any preferred spices.
Instructions 馃崪
Prep the Tofu 馃崪
Bring a pot of water and one tablespoon sea salt to a gentle boil and carefully place the tofu block into it. I added salt (which I nearly forgot). Boil for 5 minutes.
Boiling tofu in salt before fermenting helps firm its texture, improve flavour absorption, and reduce the risk of unwanted bacteria or off-flavours.
Then drain thoroughly and cool.
Cube the tofu into bite-sized pieces once cooled.
Coat the Tofu 馃崪
Mix the chilli flakes or power also the other spices if using.
Gently roll the tofu cubes in the spice mixture until well coated.
Ferment the Tofu 馃崪
Place the coated tofu cubes into a sterilised jar.
Pour the aged fermented rice water over the tofu until completely submerged.
Add 1 teaspoon of sea salt for preservation and to enhance fermentation complexity.
Label and put the lid on loosely.
Leave at room temperature for 3-5 days.
Taste and Store 馃崪
Start tasting on day 3; continue to ferment if a stronger flavour is desired.
Once ready, transfer the jar to the fridge to halt further fermentation. Eat within 3 weeks.
Tips
It can be a good topping, can also be eaten as is or-
For a bolder chilli kick, drizzle chilli oil just before serving.
I truly enjoyed this.
The taste is mildly tangy, with a savoury chilli warmth and a hint of fermented depth, making the tofu richer.
Have a wonderful day, everyone.
Mariah 馃挆馃槉
SIMPLIFIED RECIPE 馃崪
Fermented Silken Tofu in Aged Rice Water
Ingredients:
200g silken or soft tofu
2 cups aged (2-month) fermented rice water
1 tsp sea salt
3 tbsp chilli flakes (optional)
Spices of your choice (e.g. 1 tsp smoked paprika, 陆 tsp garlic powder, cumin, or herbs)
for boiling tofu: 1 tablespoon sea salt and 500 ml filtered water
Instructions:
Boil the tofu 馃崪
Bring a pot of filtered water with 1 tbsp salt to a gentle boil.
Add the tofu block and boil for 5 minutes.
Drain, cool, and cube into bite-sized pieces.
Coat the tofu:
Mix chilli flakes and your preferred spices.
Gently roll tofu cubes in the spice blend until well coated.
Ferment 馃崪
Place spiced tofu cubes in a clean jar.
Pour fermented rice water over the tofu until fully submerged.
Add 1 tsp salt.
Cover loosely and ferment at room temperature for 3-5 days.
Taste & store 馃崪
Start tasting on day 3.
When the flavour is to your liking, transfer to the fridge to stop fermentation.
Enjoy as a savoury snack, salad topper, or drizzled with chilli oil for extra heat!
Store in the fridge for up to 2-3 weeks. Keep the tofu fully submerged in the rice water or brine to maintain freshness and prevent spoilage. Enjoy as the flavours continue to develop!
Happy Fermenting,
Mariah 馃槉馃挆
