How to Make Fermented Tofu (Chao)
Learn how to make fermented tofu, also known as Chao, from scratch! It's the perfect condiment to use in sauces, marinades, soups, and more!
Ingredients
- 1 pound firm tofu cut in half
- 4 cups water
- 1 tbsp salt
- 1/4 cup chili flakes optional
Brine
- 1 and 1/2 cup water
- 3 tbsp salt
- 1 tbsp sugar
- 1/4 cup vodka (or 1/2 cup rice wine)
Instructions
- Before starting: As with most fermented recipes, taking care of hygiene is critical to the success of the fermentation process. That’s why I recommend using gloves while handling the tofu to prevent bad bacteria.
- Boil the tofu. In a medium-sized saucepan, bring 4 cups of water with one tablespoon of salt to a boil. Once boiling, add the tofu and boil for 4 minutes.
- Press it. Remove the tofu from the water and place it on a few sheets of kitchen paper towels. Top with more kitchen paper towels and place a heavy weight on it to press the tofu and remove excess water. I usually use an iron skillet. Let it drain for about 90 minutes, changing the paper towel as needed if it becomes too wet.
- Line a plate. Line a large plate with two layers of kitchen paper towels.
- Dice the tofu. Cut the tofu into 1-inch (2.5 cm) cubes and place them inside the plate, leaving about 1 inch between each cube, so they don't touch each other.
- Cover. Top the tofu with another sheet of kitchen paper towel and cover the whole plate with plastic film. The plastic film will prevent bad bacteria from reaching the tofu.
- Let the tofu ferment. Place the plate in a dark place at 77-86°F (25-30°C) and allow the tofu to ferment for 2 to 3 days. The tofu is ready once it has taken on a light orange color and has a stinky smell. You may also see some white mold, which is okay. If you see blue or dark mold, just scrape it off.
- Prepare the brine. Combine 1 and 1/2 cups of water with the salt and sugar in a medium saucepan. Bring to a boil and boil for 1 minute. Once boiling, remove from the heat and let it cool completely. Once cool, add the vodka and stir to combine.
- Coat the tofu with chili flakes (Optional). You can dip each tofu cube in chili flakes. It makes the chao more flavorful and gives it an appealing orange color.
- Add the tofu to the brine. Transfer the stinky tofu cubes to clean glass jars. Pour the brine into the jars to cover the tofu.
- Let it ferment. Close the jars with a lid and place them in a cool, dark place (around 68°F – 20°C) for at least 3 weeks. The longer you let it age, the stronger and softer your tofu will be. I found that after 6 weeks, the tofu was already creamy and had a nice cheese flavor.You can easily keep chao in the refrigerator for over one year.
- Use this fermented tofu to make dipping sauces, top rice, add to vegan cheeses, and use in marinades, soups, etc.