Furu (Fermented Bean Curd)
Ingredients: Firm Tofu, Lotus Leaves, Sichuan Peppercorns, Black Peppercorns, White Peppercorns · 20160 min cook time · 150kcal · ~₩32,500
Ingredients
42ounces Firm Tofu, 3pieces Lotus Leaves, 0.25teaspoon Sichuan Peppercorns, 0.25teaspoon Black Peppercorns, 0.25teaspoon White Peppercorns, 0.25teaspoon Fennel Seeds, 2pieces Clove, 1piece Bay Leaf, 1piece Star Anise, 1small stick Cinnamon Stick, 0.5piece Black Cardamom, 1small piece Ken Faria Galangal (Sand Ginger), 2tablespoons Chili Powder (or flakes), 2tablespoons Salt, 2pieces Jars
Instructions
1. Prepare the steamer or alternative setup. Wash and thoroughly dry all tools, especially if using an air fryer basket, to prevent grease contamination.
2. Prepare the lotus leaves. Tear 2-3 pieces of lotus leaves into smaller pieces to fit into your pot. Rinse them with warm water to clean dust, avoiding hot water to preserve aroma. Roll up the leaves and slice them into long, thin strips. Use a salad spinner to remove as much moisture as possible.
3. Create a fluffy bed for the tofu. Place a thin layer of the sliced lotus leaves into the steamer. Save the rest for the second steamer rack if making a large batch.
4. Prepare the tofu. Use firm tofu (silken or soft tofu are too moist). Drain all liquid from the package and use paper towels to absorb any remaining moisture. Cut the tofu into small, even cubes.
5. Arrange tofu on the bed. Place the tofu cubes onto the fluffy lotus leaf bed, leaving some space in between each piece.
6. Set up for fermentation. Ensure the lid has holes for air circulation. If the lid is transparent, block light with a black cloth. Place the setup in a warm place to encourage fermentation.
7. Ferment the tofu. The fermentation process can take anywhere from 3 days to 2 weeks, depending on the environment and temperature (e.g., 75°F took 4 days).
8. Prepare the spice mix for spicy oil-cured bean curd. Combine 0.25 teaspoon Sichuan peppercorns, 0.25 teaspoon black peppercorns, 0.25 teaspoon white peppercorns, 0.25 teaspoon fennel seeds, 2 pieces clove, 1 piece bay leaf, 1 piece star anise (broken apart), 1 small stick cinnamon (broken apart), and half a black cardamom (cut into tiny bits).
9. Toast and grind spices. Toss all spices into a cast-iron skillet and toast on low heat for 2-3 minutes. Put them into a spice grinder and blend as fine as possible. Sieve the spice powder to remove any stubborn pieces.
10. Prepare chili powder. If using chili flakes, grind them in a spice grinder until fine. Sieve to remove stubborn chili seeds. Adjust spiciness by using sweet paprika if desired.
11. Add salt to the spice mix. Add 2 tablespoons of salt to the prepared spice and chili powder mix.
12. Sterilize jars. Boil jars for 5 minutes to cure bacteria. Place them upside down in a 180°F oven for 15 minutes to dry completely.
13. Coat and jar the tofu. Take one piece of fermented tofu, gently remove any attached lotus leaves, and coat all surfaces evenly with the spice mix. Lightly shake off excess powder. Carefully place the coated tofu into the sterilized jar.
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