Fu Ju Fermented Tofu Or Bean Curd

Total Time: 168 hrs Cook Time: 168 hrs

Ingredients

• 8 slices fresh firm tofu, 3 x 3 x 3/4-inch
• 1 teaspoon crushed dried chili
• 1/2 teaspoon szechuan peppercorns
• 1/2 teaspoon fennel seed
• 3 tablespoons fine salt
• 1/2 cup shaoshing rice wine or 1/2 cup dry sherry

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 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.