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!
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 ⚘.
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!
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!:)
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!
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❤️
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.
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!
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. :)
This is why you are my favorite Chinese cooking RUclipsr! 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.
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!
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!!
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
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.
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.. ☺
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. 🙏🏻❤️
@@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) ruclips.net/video/iG7bxjSaQ-g/видео.html
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
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 😊
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?
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.
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!
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
I tried your recipe about a month ago and I am COMPLETELY obsessed. It's such an unusual taste and so incredibly tasty. I've just made the spicy oil cured version and I'm counting down the days until I can try it!! I have a question though, I'm hoping you can help with. I want to make larger batches, it would save me some time. But I don't have much space in the fridge. Is there any other way to prepare the furu so that I can store them for 3-6 months without having to put them in the fridge? I'd be so grateful for your help. Thanks Malin
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~
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 😃
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?
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?
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?
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!
I was wondering if I could use my bamboo steamer. Thanks.
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 ⚘.
I second all you said.
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!
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!:)
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!
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❤️
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.
@@johnNJ4024 Thank you, John. So kind.
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!
YOU ARE AN EXCELLENT TEACHER. YOU EXPLAIN VERY WELL. YOUR INSTRUCTIONS ARE VERY CLEAR. THANKU GOD BLESS YOU
I LOVE fermented tofu, and nothing beats home made! Thank you for this recipe!
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. :)
This is why you are my favorite Chinese cooking RUclipsr! 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.
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!
Love making this homemade. It’s so much cleaner tasting than the store bought stuff.
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! 😊
This looks great! I love all your videos!! Always clear and accurate info on them!! Way to go!
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!!
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 ♥️
I have the same red tongs as you! As usual, you’ve made an amazing video. Thank you!!!
Lol me too
Wow, so detailed! Thanks a bunch, this really satisfies the want-to-understand-it-all in me 😂
Same :)
We use loads of this making char sui. My son’s favorite dinner ever.
I have been searching for this . Finally I found this tofu recipe yay
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
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.
omg, i just bought fermented tofu from supermarket, i should have tried make it myself, thank you for sharing
You share the recipe as if you read a pem! Great! I enjoy your langusge and the way you speak.
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...
Always Love your recipes Mandy!
Its always so hard before finding your recipes to get Crispy Tofu like I want.
I really enjoyed your recipe! I put a little bit in my stir fry. Very unique flavor!
742k subscribers. Congrats!! I love your videos. Keep up the great work.
Thank you of your recipes !
Mandy- this is so delicious. My mom makes this. Yummy. Thanks for the recipe. Great job.
This is absolutely a great help for me. I am gonna making them soonest. Thank you Mandy
สูตรเต้าหู้เสฉวน เต้าหู้ยี้ไทใหญ่ ทรงเครื่อง อร่อยจริง
Thank you so much!
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
Wonderful, clear, and complete as always Mandy. Thanks!
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.
I'll definitely give this a try. Thanks for sharing the video, Mandy.
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.. ☺
Petty on you, my friend, so you missed it a lot?...💝🤗🙏🙏🙏
Beautiful, beautiful ❤❤❤, I can’t believe I can do this , make this myself ❤I love being Chinese ❤❤
I use it to saute green beans.. a childhood favorite of mine!
Now i have to try this.my hubby will be very happy to have fermented tofu onhand.thank you for sharing
I've been looking for this forever!
Thanks for the 13 Spice recipe, been looking for it everywhere !
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.
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.
thank you for doing a recipe without alcohol!!
Great great video! Very enjoyable and easy to follow. I can’t wait to try it! 👍🏼👍🏼👍🏼
You make every dish so easy and fun. Thanks. Love.
Wonderful! Thank you for the recipe!
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. 🙏🏻❤️
@@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) ruclips.net/video/iG7bxjSaQ-g/видео.html
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
Such a nice presentation! Thank you!
I never made it fermented, have to try
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 😊
Hi😊, Do you know any recipes with noodles and fermented red bean curd ? I love your channel 🙌
Brilliant, thank you 👍
Excellentes recettes, et si bien expliquées, merci
Thank you!
Thank you so much😘
Thank u
Omg Amazing. Great video, with all the info I was looking for.
Ammmei vou fazer muito prático e excelente explicação vou tentar fazer 😊❤🇧🇷
It's also good to cook with sterfried "kangkong" (morning glory)
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!
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?
room temperature
Amazing recipe.
Thanks a lot!
Love this person.
I love this!
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.
I was hoping you'd do this someday!
Thanks😊
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.? :)
Can’t wait to try this. Some recipes say to boil the tofu before fermenting, I guess this isn’t completely necessary?
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!
Love your Beautiful Presentations. Lovely Channel. 😎
Thank you so much for this recipe!! :D
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
Very nice! Thanks
The salt in the brine for white tofu jar should be enough to inhibit bacteria growth
😃 you are very thoroughly explained. Thank you very much!
Mine is developing a very strong pink color. I guess it’s ok to use ?!
Your english is amazing.
I tried your recipe about a month ago and I am COMPLETELY obsessed. It's such an unusual taste and so incredibly tasty. I've just made the spicy oil cured version and I'm counting down the days until I can try it!!
I have a question though, I'm hoping you can help with. I want to make larger batches, it would save me some time. But I don't have much space in the fridge. Is there any other way to prepare the furu so that I can store them for 3-6 months without having to put them in the fridge? I'd be so grateful for your help. Thanks Malin
👍👌THANK YOU.
Very thorough video
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~
#recovered awesome video
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 😃
Could you please do a video on curry chicken?
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?
I want to make fermented tofu but don’t have confidence, now I think I can do it 😃 he he! thank Mandy for sharing 🙏
Great video thanks alot :)
Hi!! I don’t get if it should ferment it one week outside and then put it into the fridge, or straight to the fridge?? Not clear to me 😁
You should do a video on moo goo gai pan!
Yes!! My favorite!!
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?
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?
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.
can we use soft or medium tofu to make this kind of bean curd thank you your video so much, that's very helpful
Good toturial👌👍
very nice sister..love it
What are your thoughts with using the regular Chinese bamboo steamer baskets instead? Will that work? Thanks.
that will work but you will have a hard time to clean the bamboo steamer because it could get mold.
Souped Up Recipes ah, yes. Good thinking! I’ll use the lotus leaves as a buffer. Thank you!