Fermented Tofu
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Tofu is often found in Chinese and East Asian cooking recipes, but we haven’t heard much about it being fermented. The fermentation process makes the original tofu sticky, and the reasons are straightforward.
Even amidst the aromas of all the foods in the Chinese street food market, the smell of fermented tofu is something not to be missed. To ferment the tofu, it has to be cut into cubes and smoked in a mixture of milk, vegetables, meats, and herbs. It can take several months of fermentation before the tofu is ready to be eaten.
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