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!
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!
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.
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!
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 UA-camr! 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.
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!!
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, 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 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 😊
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.. ☺
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
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) ua-cam.com/video/iG7bxjSaQ-g/v-deo.html
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
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!
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?
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, 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 couldn't find the same one on Amazon but here are a few options that are similar. You can take a look. - amzn.to/37H6TxI - amzn.to/36C4inp - amzn.to/2GxwptB
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 😃
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!
YOU ARE AN EXCELLENT TEACHER. YOU EXPLAIN VERY WELL. YOUR INSTRUCTIONS ARE VERY CLEAR. THANKU GOD BLESS 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!
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!
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.
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!
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. :)
I LOVE fermented tofu, and nothing beats home made! Thank you for this recipe!
Love making this homemade. It’s so much cleaner tasting than the store bought stuff.
This is why you are my favorite Chinese cooking UA-camr! 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.
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!
We use loads of this making char sui. My son’s favorite dinner ever.
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!!
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
สูตรเต้าหู้เสฉวน เต้าหู้ยี้ไทใหญ่ ทรงเครื่อง อร่อยจริง
I use it to saute green beans.. a childhood favorite of mine!
This is absolutely a great help for me. I am gonna making them soonest. Thank you Mandy
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 can eat this out of the jar. I grew up with it & love it. I stir fry spinach or young green beans with it.
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’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 ♥️
omg, i just bought fermented tofu from supermarket, i should have tried make it myself, thank you for sharing
Wonderful, clear, and complete as always Mandy. Thanks!
I really enjoyed your recipe! I put a little bit in my stir fry. Very unique flavor!
Always Love your recipes Mandy!
Its always so hard before finding your recipes to get Crispy Tofu like I want.
You share the recipe as if you read a pem! Great! I enjoy your langusge and the way you speak.
Excellentes recettes, et si bien expliquées, merci
Wow, so detailed! Thanks a bunch, this really satisfies the want-to-understand-it-all in me 😂
Same :)
Now i have to try this.my hubby will be very happy to have fermented tofu onhand.thank you for sharing
I have the same red tongs as you! As usual, you’ve made an amazing video. Thank you!!!
Lol me too
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...
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 😊
Mandy- this is so delicious. My mom makes this. Yummy. Thanks for the recipe. Great job.
You make every dish so easy and fun. Thanks. Love.
Great great video! Very enjoyable and easy to follow. I can’t wait to try it! 👍🏼👍🏼👍🏼
I've been looking for this forever!
742k subscribers. Congrats!! I love your videos. Keep up the great work.
I'll definitely give this a try. Thanks for sharing the video, Mandy.
I have been searching for this . Finally I found this tofu recipe yay
Beautiful, beautiful ❤❤❤, I can’t believe I can do this , make this myself ❤I love being Chinese ❤❤
Such a nice presentation! Thank you!
Thanks for the 13 Spice recipe, been looking for it everywhere !
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?...💝🤗🙏🙏🙏
Thank you of your recipes !
thank you for doing a recipe without alcohol!!
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
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!
Wonderful! Thank you for the recipe!
Thank you so much😘
I never made it fermented, have to try
Brilliant, thank you 👍
Ammmei vou fazer muito prático e excelente explicação vou tentar fazer 😊❤🇧🇷
Hi😊, Do you know any recipes with noodles and fermented red bean curd ? I love your channel 🙌
Omg Amazing. Great video, with all the info I was looking for.
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!
Can’t wait to try this. Some recipes say to boil the tofu before fermenting, I guess this isn’t completely necessary?
Amazing recipe.
Thanks a lot!
Thank you so much!
Very nice! Thanks
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) ua-cam.com/video/iG7bxjSaQ-g/v-deo.html
I love this!
Very thorough video
Thank u
😃 you are very thoroughly explained. Thank you very much!
Mine is developing a very strong pink color. I guess it’s ok to use ?!
Love your Beautiful Presentations. Lovely Channel. 😎
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.? :)
I was hoping you'd do this someday!
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
Your english is amazing.
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 want to make fermented tofu but don’t have confidence, now I think I can do it 😃 he he! thank Mandy for sharing 🙏
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!
Thank you so much for this recipe!! :D
Good toturial👌👍
👍👌THANK YOU.
very nice sister..love it
Great video thanks alot :)
It's also good to cook with sterfried "kangkong" (morning glory)
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
Great! Thank you for sharing.
I never think that it is simple to make it.
I always buy it from market to make tufu deeping sauce
can we use soft or medium tofu to make this kind of bean curd thank you your video so much, that's very helpful
The salt in the brine for white tofu jar should be enough to inhibit bacteria growth
Could you please do a video on curry chicken?
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, 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?
Love thiiis
You should do a video on moo goo gai pan!
Yes!! My favorite!!
Hello. Thank you for the recipe. Where can I get a steamer like yours with a flat rack on top and domed lid.
I couldn't find the same one on Amazon but here are a few options that are similar. You can take a look.
- amzn.to/37H6TxI
- amzn.to/36C4inp
- amzn.to/2GxwptB
Thank you for good, clear instructions! The link to the printable recipe seems to be blank?
Try to turn off the ads blocker and it should work.
Thank you....i want to try this!is it ok not put them in the oil?just put in the jar....
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.
#recovered awesome video
Do you have a video on how to make fried soft tofu?
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 😃