Two Fermented Tofu Recipes

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Today, we are making Furu. It is called Chinese fermented bean curd, also known as Chinese cheese. It is a popular ingredient that is widely used in many Chinese recipes. In this video, I will be making 2 different flavors.
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🥢RECIPE - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.
INGREDIENTS TO MAKE THE SPICY BEAN CURD
- 1.5 packs (21 oz) of firm tofu
- 2 tbsp of salt
- 1/2 cup of chili flake (finely grind) (Amazon Link - geni.us/ZLD8M7n)
- 1 tbsp of Sichuan peppercorn (Amazon Link - geni.us/EJAMAc)
- a small black cardamon (Amazon Link - geni.us/vJ0M2)
- 1/4 tsp of white peppercorns (Amazon Link - geni.us/yhInDvO)
- 1/4 tsp of black peppercorns (Amazon Link - geni.us/iyMAa)
- 1 piece of star anise (Amazon Link - geni.us/lBzUu)
- 1 piece of bay leaf (Amazon Link - geni.us/rula)
- a small piece of cinnamon stick (Amazon Link - geni.us/wWzG)
- 1.5 cup of peanut oil (Amazon Link - geni.us/mP4L)
INGREDIENTS TO MAKE THE NON-SPICY FERMENTED BEAN CURD
- 1.5 packs (21 oz) of firm tofu
- 1 cup + 3/4 cup of purified water
- 3 tbsp of salt
- 1 tsp of sugar
- 1 tsp of Sichuan peppercorn
- 1 piece of star anise
- 1/2 piece of bay leaf
- a small piece of cinnamon stick
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Опубликовано:

20 июл 2024

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Комментарии : 224

@Ldsyldsy 2 года назад

I tried both of your recipes. Had no lotus leaves so I just put the tofu pieces in a bamboo steam basket. The oil one turned out great! Couldn't believe I could make this traditional food myself. The water one had a bit of a bitter taste, so I wasn't sure and throw it away. The oil one was gone in no time; am making it again now. Thanks!

@redstringfugue Год назад

I was wondering if I could use my bamboo steamer. Thanks.

@jesusgonzalez84 4 года назад

Wow! 464,000 subscribers! You have worked hard and certainly deserve your kudos . Aside from being one of the most informative, you are one of the easiest understood, with the best recipes for all of us to enjoy. I cant tell you how many dishes I have made using your recipes. I have gone from making some of your delicious easy to make recipes, to the most intricate and involved ones. You never fail to please. So, I just wanted to add my thanks. THANK-YOU ⚘.

@Dosadniste2000 4 года назад

I second all you said.

@jetizon 4 года назад

I appreciate the precision and intention in how these videos are made. I don’t need Michelin perfection - these are precisely perfect for us. Thank you!

@kevingarner1558 4 года назад

Thanks for this Mandy! I have been hoping you would do this since I saw you use this in recipes. I have never had it before and can't buy it where I am. I make many fermented foods, including your recipe for fermented vegetables which I really like. I am excited to make both of these. I hope your family is doing well and not in danger with the virus problem in China! I also hope you are doing well. Thanks again for work. You brighten my day!

@yw3177 3 года назад

I'm lactose intolerant and this is my favorite thing to spread on my crispy toast in the morning♡ With sprinkle of sugar! Really does help me with cheese cravings. Thank you for such a great video, will certainly try it one day!:)

@apple6ification 4 года назад

You explained so well and I appreciate your detail. I love the use of the lotus leaves! Can't wait to try your wonderful recipes! 😊

@DaniElle-di4ho 4 года назад

I LOVE fermented tofu, and nothing beats home made! Thank you for this recipe!

@999ThingsToCook 4 года назад

This looks great! I love all your videos!! Always clear and accurate info on them!! Way to go!

@ivorybow 3 года назад

I had to smile when you said, if you can't find wheat or rice straw, just use lotus leaves! Fortunately we have a nice Chinese grocery in town so I may be able to get those lotus leaves. thank you for this great recipe. I love tofu!

@The_Spectre. 4 года назад

I'll definitely give this a try. Thanks for sharing the video, Mandy.

@sporkstar1911 4 года назад

Always Love your recipes Mandy! Its always so hard before finding your recipes to get Crispy Tofu like I want.

@jameswnmcn 4 года назад

Wonderful, clear, and complete as always Mandy. Thanks!

@ppineault Год назад

That was wonderful. I'm looking to incorporate alot more fermented foods into my diet so thank you so much for this. :) Also, I've watched a number of videos on fermentation, all of them using modern methods so it was so lovely to watch you using the traditional and ancient Chinese method which has been passed down through generations.. (and I've seen alot of videos on the making of vegan cheese where they use the plain fermented tofu as a vital ingredient, so that and the fact that I've been in love with tofu from the first time I ever tried it makes me even more excited to try your method. Thanks you so much again! It was a pleasure to watch and to learn. :)

@GundemaroSagrajas 4 года назад

wow, Mandy! This is so delicious! I bought a jar of fermented tofu a while ago and started to really like it with my congee. But this homemade version is so much better! I love it, thank you

@desireeluciano 4 года назад

I’m making these right now (I have them on my fireplace mantle) and I’m so excited to try this. Thanks for sharing this awesome recipe ♥️

@AudreysKitchen 3 года назад

I just tried this food, picked it up out of curiosity at 99 Ranch. And I can't believe how tasty it is! Yum! I had some with congee just now. I finished the congee and am just nibbling on a cube of this straight up. I really love the comparison to cheese! My grandma was a real lover of strong stinky cheeses, and I like to believe that I inherited her love for strongly-flavored foods. Thank you for sharing this, I will have to try this out once I finish up with this jar! Getting into Chinese cooking lately and I love your videos!!

@yeshuaisthewaythetruthandt515 2 года назад

YOU ARE AN EXCELLENT TEACHER. YOU EXPLAIN VERY WELL. YOUR INSTRUCTIONS ARE VERY CLEAR. THANKU GOD BLESS YOU

@SgtRocko 9 месяцев назад

THANK YOU! This is awesome. We use fermented tofu all the time - stir fry/congee/stew a bit bland? a few pieces stirred in pep it right up without overwhelming the other flavours! It's also great if you mix a few pieces into rice. I'm always getting American friends to try it, since very few have ever heard of it, or tried it. Anyhow - thank you so much - I've made it both ways now - and even done a batch where I used dried CURRY leaves instead of Taro - it came out tremendously well, too (2 pieces in Biryani and WOW what a wonderful addition). You REALLY helped, dear friend - thank you!

@shannonrobinson262 4 года назад

We use loads of this making char sui. My son’s favorite dinner ever.

@aidanngreenwolfe200 4 года назад

Wonderful! Thank you for the recipe!

@hikarigol9705 4 года назад

Thanks for the 13 Spice recipe, been looking for it everywhere !

@nancyriley3929 4 года назад

Mandy- this is so delicious. My mom makes this. Yummy. Thanks for the recipe. Great job.

@karengrace6890 4 года назад

I really enjoyed your recipe! I put a little bit in my stir fry. Very unique flavor!

@shockalockabocka 3 года назад

Love making this homemade. It’s so much cleaner tasting than the store bought stuff.

@deessmohdzain902 Год назад

This is absolutely a great help for me. I am gonna making them soonest. Thank you Mandy

@bestcrossroad 2 года назад

Hi Mandy! Thank you for a detailed instructions. One clarification: “Wait for another week and you can enjoy some nice delicious Chinese fermented tofu. Store it in the fridge. It will last for about 6 months.” Does that mean that after pouring the oil in, you leave the closed jar out at room temperature for a week then refrigerate afterwards? Thank you. Stay safe❤️

@johnNJ4024 2 года назад

In response to another person with the same question... Mandy says to let the closed jars sit at room temperature for a week then put them in the refrigerator. Just thought I'd pass this along.

@bestcrossroad 2 года назад

@@johnNJ4024 Thank you, John. So kind.

@Paladin2555 4 года назад

I have the same red tongs as you! As usual, you’ve made an amazing video. Thank you!!!

@mayvalauvryar1590 4 года назад

Lol me too

@bgaust 2 года назад

This is why you are my favorite Chinese cooking RU-vidr! You make everything so thoroughly and you don’t assume that your viewers can’t do it the correct way. You are the best teacher ever.

@zxs7170 2 года назад

Great great video! Very enjoyable and easy to follow. I can’t wait to try it! 👍🏼👍🏼👍🏼

@shantinaturechild6385 3 года назад

Such a nice presentation! Thank you!

@lourdesking123 4 года назад

Now i have to try this.my hubby will be very happy to have fermented tofu onhand.thank you for sharing

@bobbydookhie7297 4 года назад

You make every dish so easy and fun. Thanks. Love.

@sam250291 4 года назад

Thank you so much for this recipe!! :D

@vannamueller9131 14 дней назад

Thank you of your recipes !

@matthewtucker4784 3 года назад

Omg Amazing. Great video, with all the info I was looking for.

@benlandry5 3 года назад

742k subscribers. Congrats!! I love your videos. Keep up the great work.

@raissaferreira1101 3 года назад

Amazing recipe. Thanks a lot!

@SBakall2 4 года назад

I use it to saute green beans.. a childhood favorite of mine!

@sololife9403 4 года назад

omg, i just bought fermented tofu from supermarket, i should have tried make it myself, thank you for sharing

@matthewcunningham2399 4 года назад

Brilliant, thank you 👍

@Amethyst1919 4 года назад

I'm thinking corn husks like you'd use for tamales, would work for the bedding. Most US grocery stores have a Mexican section that would have them...

@user-bu7mz5tl1v Год назад

สูตรเต้าหู้เสฉวน เต้าหู้ยี้ไทใหญ่ ทรงเครื่อง อร่อยจริง

@dnataliesmith2209 2 года назад

I've been looking for this forever!

@titoubrouwers2017 4 года назад

Wow, so detailed! Thanks a bunch, this really satisfies the want-to-understand-it-all in me 😂

@UniversalDust 3 года назад

Same :)

@energyDEPLETED 4 года назад

I love this!

@felicianokho6756 2 года назад

Especially this fermented Tufo, just now Im making my own soybean milk and planning to make hard tufo for fermented tufo which is my favorite

@dreamy__world3364 3 месяца назад

I have been searching for this . Finally I found this tofu recipe yay

@kyimyint9718 4 года назад

Thank you so much!

@inspirationencuisine 10 месяцев назад

Excellentes recettes, et si bien expliquées, merci

@kncraft 4 года назад

😃 you are very thoroughly explained. Thank you very much! Mine is developing a very strong pink color. I guess it’s ok to use ?!

@ALLBOUTTHUGLIFE 4 года назад

Love your Beautiful Presentations. Lovely Channel. 😎

@varvarayurpolskaya5523 4 года назад

You share the recipe as if you read a pem! Great! I enjoy your langusge and the way you speak.

@SuiLiF 4 года назад

I can eat this out of the jar. I grew up with it & love it. I stir fry spinach or young green beans with it.

@clementchinsterer 4 года назад

Hi Mandy, tx so much for these fermented tofu recipes. cant buy them in North Vietnam. I needed the red tofu to make Singapore Chili crab.

@chaotatca2003 2 года назад

you can ask for "Chao đỏ", they will know the one you are talking about. :). They do have both white and red fermented tofu in Vietnam.

@LucasBorioMakeUp 4 года назад

Thank you!

@leedianar 3 года назад

Very nice! Thanks

@MyManDan 3 года назад

Can’t wait to try this. Some recipes say to boil the tofu before fermenting, I guess this isn’t completely necessary?

@luis______ 4 года назад

Hi😊, Do you know any recipes with noodles and fermented red bean curd ? I love your channel 🙌

@Michel2731 4 года назад

I never made it fermented, have to try

@devikachettri6856 3 года назад

Wow.. Awesome👍 It took 10yrs for me to find this Chinese cheese.. I used to eat during my college days sm of Burmese friend used to bring n it ws 1 of my favorite.. Thank you so much for making this video.. I will definitely try it.. Before i didn't know the name.. ☺

@UnyahPe1601 2 года назад

Petty on you, my friend, so you missed it a lot?...💝🤗🙏🙏🙏

@htoohtookhine7105 3 года назад

Thank you so much😘

@moonfish8229 7 месяцев назад

Beautiful, beautiful ❤❤❤, I can’t believe I can do this , make this myself ❤I love being Chinese ❤❤

@marlyribeirobeauty 24 дня назад

Ammmei vou fazer muito prático e excelente explicação vou tentar fazer 😊❤🇧🇷

@evandorco5193 3 года назад

Great video thanks alot :)

@e.m.2655 4 года назад

I was hoping you'd do this someday!

@phuongtruong-cd4ps 3 года назад

can we use soft or medium tofu to make this kind of bean curd thank you your video so much, that's very helpful

@chrislee8343 2 года назад

I love how thorough this is! I've only ever bought these in jars but wanted to try making a lot myself. Thanks so much!

@felicianokho6756 2 года назад

Im new and haft chinese and my favorite food are hard to find in malls. but if it needs to do it your self, Im much welling with guidance like you, Im 73 years old but I loved to cook especially for my family. Thanks for your guidance how to.

@juju1435 4 года назад

Very thorough video

@jenwang4894 4 года назад

Oh my god, I let it sit out for 3 days and it smell so funky!!!! Not sure if i want to continue! I will make it any how since i’ve come so far already.......hahahaha

@AyeAye-nx3db 3 года назад

Thanks😊

@sianmooney7720 6 месяцев назад

Hi there, TYSM for your video. I am addicted! Can you reuse the oil from previous ferments or do you have to use new oil each time.? :)

@lindadaneenlinda1355 4 года назад

👍👌THANK YOU.

@fatimaabdul-hakeem1947 3 года назад

Hi this is great! I’m trying to fill my kitchen with yummy umami fermented goodness with recipes from around the globe. Quick question, are you allowing the tofu to sit out at room temp or in the refrigerator for the week prior to use?

@SoupedUpRecipes 3 года назад

room temperature

@AdamAlghazali 2 года назад

Im indonesian before i work in hk, i search for this recipe because i miss chinese food 😁😁😁 so i will said thank you for the recipe , i will try to make it my self coz i cannot find this traditional chinese food ( fu yu ) in here 😊

@dudi2k Год назад

thank you for doing a recipe without alcohol!!

@SopheaKitchen 4 года назад

Great! Thank you for sharing. I never think that it is simple to make it. I always buy it from market to make tufu deeping sauce

@jennynugg7681 4 года назад

Your english is amazing.

@amaderlifeinametro4887 3 года назад

very nice sister..love it

@harryharryzad5786 4 года назад

Good toturial👌👍

@tanluwils1736 4 года назад

I never thought it was possible to make this at home! I don't like the taste of the brands available in Chinese markets the States. They tend to taste artificial or too funky. I have a favorite brand 豆腐乳 from Sichaun called 夹江豆腐乳。Have you heard of this brand? It's totally addicting! I'd like to attempt to re-create this flavor, it's very spicy and salty. The tofu are literally covered in chillies. Perhaps I'll try your method but make a small batch. Thank you for sharing!

@marilynananto3396 3 года назад

Hi, i like to follow your itube channel, you always ecplain very clear.. for this fermented tofu i follow the steps , i put the tofu on some dry coconut leaves on a steamer like yours. After 5-6 days , its turn stinky and yellowish soft cheese and the dry coconut leaves become wet. , after marinate and put in bottle, i can see very small white worms. i quickly throw all. Don't know what went wrong ? Can you explain what went wrong?

@Iris0316 2 месяца назад

Hi there~ Was wondering if there's a need to spray or dip the tofu into high % alcohol before putting the spice and jar part? I saw some other recipes does this for fungus/ bactiria inhibit purpose. Thanks~

@dementedtomatoproductions605 3 года назад

I wonder if you can do something simeler with the oil and spices without letting it sit for so long first. For the red tofu recipe.

@heriwiharso6071 4 года назад

Thank you....i want to try this!is it ok not put them in the oil?just put in the jar....

@nagarajsubramani8905 День назад

Thank u

@simplycordilleran4201 4 года назад

It's also good to cook with sterfried "kangkong" (morning glory)

@kimberlygoodwin8500 4 года назад

Can you tell me what kind of steamer you use? Thank you!

@loriep.9493 4 года назад

Thank you Mandy ! All your Video are excellent. One Question : To the non spicy plain Tofu you mentioned one could add liquor if they wished. What kind of Liquor is normally used ? Any suggestions? thank you !

@SoupedUpRecipes 4 года назад

rice wine, or your favorite vodka.

@AlineNGUYEN Год назад

Hi. Thank you for your video and your lovely tutorial. I followed your recipe and after 2 weeks, my jars has a white/creamy layer floating on the top of the jar/water. it smells normal but one of the jar even has some green color spots on this top white layer. Is it normal? can i still eat them? Thank you very much 😃

@trinimoises5952 4 года назад

Hello. Thank you for the recipe. Where can I get a steamer like yours with a flat rack on top and domed lid.

@SoupedUpRecipes 4 года назад

I couldn't find the same one on Amazon but here are a few options that are similar. You can take a look. - amzn.to/37H6TxI - amzn.to/36C4inp - amzn.to/2GxwptB

@thepolymathbroad6489 3 года назад

I've seen several other videos where they line a baking dish with paper towels, place the tofu cubes in, cover with another layer of paper towels then cover the whole dish with cling wrap. What do you think about this method?

@BeeRich33 4 года назад

This stuff is wonderful. Cheese is a great term for it. But wow is it strong! I'm having some white miso with some vegetables beside this cheese, and the miso is relatively mild. What is this cheese used in? I have it in a small bowl, and it has some beans in it as well. Quite the fermentation. It's rather boozy. I'm watching this video to see how it's used.

@judyr7582 4 года назад

I have seen a video where the tofu is covered in hairy growth. Is it a choice to let it go that long? What is the difference between the two? Thank you for all you do. I have cooked so many of your recipes and I love them all. 🙏🏻❤️

@AJ-xx5ik Год назад

@@nonamepainterhairy tofu is made with Mucoraceous Molds, not Koji Mold (aspergillus orzae). In my opinion, this recipe is potentially unsafe without using a mold starter culture. Here is a recipe showing how the tofu should look after fermentation (covered with white hairs) ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-iG7bxjSaQ-g.html

@blenderbenderguy 3 года назад

Thank you for good, clear instructions! The link to the printable recipe seems to be blank?

@SoupedUpRecipes 3 года назад

Try to turn off the ads blocker and it should work.

@mariner1358 3 года назад

Rice and rice straw naturally contains lacto bacillis and will ferment anything. I dont know about lotus leaves. Plus, fermentation is usually done in an anaerobic environment. I think the pink colors on your tofu is salmonella . I make natto, kimchi, kombucha, kvass, and yogurt. I am learning about tofu and fermented tofu.

@maryducnguyen6352 4 года назад

I want to make fermented tofu but don’t have confidence, now I think I can do it 😃 he he! thank Mandy for sharing 🙏

@lovethisworld 8 месяцев назад

Amazing video! I have a question, will this be very cheesy tasting? I’m doing this for health benefits and want to avoid regular tofu, I usually use regular tofu in my protein drinks because it’s low calorie and creamy, but will the fermented version not be very good in the protein shake I wonder?

@Dosadniste2000 4 года назад

Great. I wish you could come up with a short cut for Pixian Doubanjang and fermented black beans (not paste). I read we should buy a started kit with Chinese yeast