Photograph of the finished Jianshui tofu

China · Đậu phụ ủ nướng than chấm muối ớt

Jianshui tofu

40 min Hands-on time + 3 ngày waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Tofu Tofu 2.6 lb
  • Photograph of Lye water Lye water ¼ cup
  • Photograph of Red chilli powder Red chilli powder 1.7 oz
  • Photograph of Sichuan peppercorns Sichuan peppercorns 0.7 oz
  • Photograph of Garlic chives Garlic chives 4.2 oz
  • Photograph of Soy sauce Soy sauce ⅓ cup
  • Photograph of Salt Salt 0.8 oz
  • Photograph of Rice vinegar Rice vinegar ¼ cup

Method

  1. 1 Cut the tofu into small cubes and gently press to remove excess water.
  2. 2 Rub diluted ash water onto the surface of the block and let it rest on a bamboo tray for 3 days in a cool place.
  3. 3 Three days of fermentation is necessary for the beans to ferment slightly and for the skin to become firm; insufficient fermentation will result in a cracked block when baked.
  4. 4 The mold is ready when the outer surface is firm and has a mild, but not foul, yeasty smell.
  5. 5 Grill over low heat, turning frequently for 10 minutes until the ball puffs up like a balloon.
  6. 6 Dip it in a mixture of salt, chili powder, Sichuan peppercorns, chopped shallots, and soy sauce mixed with vinegar.

With an appliance

  • Charcoal grill 40 min

    Grill over low heat for 10 minutes, turning every 30 seconds until puffed up.

Start cooking