Fermented Tofu (Burmese Style) Recipe

Soybeans: These are the main ingredient for making tofu. They need to be soaked overnight to soften before blending.

Salt: Used to season the tofu and in the brine solution for storing the fermented tofu.

Water: Essential for soaking the soybeans and blending them into a smooth mixture.

When blending the soybeans with water, ensure the mixture is as smooth as possible to achieve a creamy texture. This will help in forming a consistent tofu base, which is crucial for even fermentation. Additionally, using a high-speed blender can significantly improve the smoothness of the mixture.

• soaked overnight soybeans - Substitute with chickpeas: Chickpeas have a similar texture and can be fermented in a similar manner, providing a comparable taste and consistency.

• soaked overnight soybeans - Substitute with black beans: Black beans can also be soaked and fermented, offering a slightly different but still rich flavor profile.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor due to its mineral content, making it a good substitute for regular salt.

• salt - Substitute with kosher salt: Kosher salt has larger grains and a purer taste, which can enhance the fermentation process.

• water - Substitute with vegetable broth: Vegetable broth can add an extra layer of flavor to the fermentation process, making the final product more savory.

• water - Substitute with filtered water: Using filtered water can ensure that no impurities affect the fermentation process, leading to a cleaner taste.

• Ensure the fermented tofu is completely submerged in the brine solution to prevent spoilage.
• Use a clean, airtight container to store the tofu. Glass jars with tight-fitting lids are ideal.
• Label the container with the date of fermentation to keep track of its age.
• Store the container in the refrigerator. The tofu will continue to develop its flavor over time and can be kept for up to a month.
• For longer storage, consider freezing the tofu. First, remove it from the brine and pat it dry with a paper towel.
• Cut the tofu into smaller cubes if desired, and place them on a baking sheet lined with parchment paper. Ensure the cubes are not touching each other.
• Freeze the tofu cubes for about 2 hours or until they are solid.
• Transfer the frozen tofu cubes to a freezer-safe bag or container. Remove as much air as possible before sealing.
• Label the bag or container with the date and contents. Frozen fermented tofu can be stored for up to 3 months.
• When ready to use, thaw the tofu in the refrigerator overnight. You can also use it directly in soups or stews without thawing, but note that the texture may change slightly.
• Always check for any signs of spoilage, such as an off smell or unusual texture, before consuming.

• For a quick and easy method, heat a non-stick skillet over medium heat. Add a splash of olive oil and gently place the fermented tofu cubes in the pan. Sauté for 3-4 minutes on each side until they are golden brown and heated through.

• If you prefer a softer texture, steam the fermented tofu. Place the cubes in a steamer basket over boiling water. Cover and steam for about 5-7 minutes until they are warmed through.

• For a crispy exterior, preheat your oven to 375°F (190°C). Arrange the tofu cubes on a baking sheet lined with parchment paper. Lightly brush them with sesame oil and bake for 10-15 minutes, flipping halfway through, until they are crispy and heated.

• For a flavorful twist, marinate the tofu cubes in a mixture of soy sauce, ginger, and garlic for 15 minutes. Then, heat a skillet over medium-high heat, add a bit of vegetable oil, and stir-fry the tofu until it is heated and slightly caramelized.

• If you enjoy soups, add the fermented tofu cubes to a simmering pot of miso soup or vegetable broth. Let them heat for about 5 minutes, absorbing the flavors of the broth.

• For a microwave option, place the tofu cubes in a microwave-safe dish. Cover with a damp paper towel and microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• For a fusion twist, toss the tofu cubes in a sweet and sour sauce or teriyaki sauce and heat them in a skillet over medium heat until they are warmed and coated with the sauce.

• Large bowl: Used to hold the blended soybean mixture and for the fermentation process.

• Cheesecloth: Essential for straining the blended soybeans and removing excess liquid.

• Blender: Blends the soaked soybeans with water to create a smooth mixture.

• Heavy object: Used to press the soybean mixture in the cheesecloth to extract excess liquid.

• Knife: Needed to cut the fermented tofu into cubes.

• Cutting board: Provides a stable surface for cutting the tofu into cubes.

• Container: Used to store the tofu cubes in the brine solution.

• Measuring cup: Measures the soybeans and water accurately.

• Spoon: Helps in mixing and handling the soybean mixture.

• Brine solution container: Holds the water and salt mixture for storing the tofu cubes.

Use a food processor: Blend the soybeans quickly and efficiently.

Cheesecloth alternative: Use a nut milk bag to strain the mixture faster.

Pre-made brine: Prepare the brine solution in advance to save time.

Room temperature shortcut: Place the mixture in a warm spot to speed up fermentation.

Batch preparation: Make a larger batch and store extra tofu for future use.