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2-week update on moldy tofu My attempt at making furu (fermented bean curd) at home, part 2 After growing white mold on tofu with a commercial starter for about 24 hours, I seasoned the cubes with Chinese baijiu, chili flakes, and salt (and five spice powder), then let them ferment for about 2 weeks (including 1 week in the fridge). After two weeks, the tofu cubes have become softer and creamier, and are already close to what I’m aiming for, though not yet as buttery as commercially made furu. S
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Save and Share my recipe for Crispy Tofu. 1 pack of firm tofu (I used in the video), drain, cube and soak in a little salted water for 5 minutes. Drain and pat dry. Drizzle or spray with olive oil and lightly coat with cornstarch. Air fry at 400F degrees for 20-25 minutes. For the sauce I had 1 tsp of sesame seeds, 1 tbsp Korean pepper powder, 1 tbsp minced garlic and 1 tbsp sliced green onions. Heat and about 2-3 tbsps of avocado oil and pour over seasoning. Then add 1 tbsp soy sauce, 1 tbsp oy
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