Large pickled tofu 340g

Pickled tofu is a very common tofu preparation in Chinese cuisine, which is also called cheese tofu or fermented tofu.

Production

To produce pickled tofu, small pieces of tofu are made and left to air dry so that they begin to ferment with the bacteria that are present in the air. Some commercial versions of fermented tofu use inoculated spores, such as Actinomucor elegans, Mucor racemosus or Rhizopus spp.. Fermented dried tofu is placed in a brine along with other ingredients: Chinese wine, vinegar or a paste made from of rice and soybeans. Red yeast rice, grown with Monascus purpureus, is sometimes added to give it a red color.