I didn’t plan to ferment tofu, but we had opened a pack of silken tofu and hadn’t eaten it for a couple of days.
To prevent wasting it, I experimented with fermenting it in my homemade fermented rice water, which has been maturing for two months and is full of lactic acid bacteria. It has a sweetish and mild tang, not overpowering, but with a complex taste, which made me think it would pair well with subtle-tasting tofu.
It has an acidity range of around 3.
I tasted the fermented silken tofu after 3 days, and I was amazed at how it had elevated the bland taste of tofu, creamy but it didn’t fall apart. It firmed up a little, making it easier to handle while remaining soft. I think that in another week, the taste will become more complex and stronger.
I’ve documented what I did and created a recipe. If you’re interested, you can try it yourself!
🍜 Fermented Silken Tofu in Aged Fermented Rice Water 🍜
Ingredients:
200g silken or soft tofu
2 cups aged (2-month) fermented rice water
1 teaspoon of sea salt
3 tbsp chilli flakes
1 tablespoon of salt and 500 mls water(for boiling)
Optional:
1 tsp smoked paprika
½ tsp garlic powder
or any preferred spices.
Instructions 🍜
Prep the Tofu 🍜
Bring a pot of water and one tablespoon sea salt to a gentle boil and carefully place the tofu block into it. I added salt (which I nearly forgot). Boil for 5 minutes.
Boiling tofu in salt before fermenting helps firm its texture, improve flavour absorption, and reduce the risk of unwanted bacteria or off-flavours.
Then drain thoroughly and cool.
Cube the tofu into bite-sized pieces once cooled.
Coat the Tofu 🍜
Mix the chilli flakes or power also the other spices if using.
Gently roll the tofu cubes in the spice mixture until well coated.
Ferment the Tofu 🍜
Place the coated tofu cubes into a sterilised jar.
Pour the aged fermented rice water over the tofu until completely submerged.
Add 1 teaspoon of sea salt for preservation and to enhance fermentation complexity.
Label and put the lid on loosely.
Leave at room temperature for 3-5 days.
Taste and Store 🍜
Start tasting on day 3; continue to ferment if a stronger flavour is desired.
Once ready, transfer the jar to the fridge to halt further fermentation. Eat within 3 weeks.
Tips
It can be a good topping, can also be eaten as is or-
For a bolder chilli kick, drizzle chilli oil just before serving.
I truly enjoyed this.
The taste is mildly tangy, with a savoury chilli warmth and a hint of fermented depth, making the tofu richer.
Have a wonderful day, everyone.
Mariah 💗😊
SIMPLIFIED RECIPE 🍜
Fermented Silken Tofu in Aged Rice Water
Ingredients:
200g silken or soft tofu
2 cups aged (2-month) fermented rice water
1 tsp sea salt
3 tbsp chilli flakes (optional)
Spices of your choice (e.g. 1 tsp smoked paprika, ½ tsp garlic powder, cumin, or herbs)
for boiling tofu: 1 tablespoon sea salt and 500 ml filtered water
Instructions:
Boil the tofu 🍜
Bring a pot of filtered water with 1 tbsp salt to a gentle boil.
Add the tofu block and boil for 5 minutes.
Drain, cool, and cube into bite-sized pieces.
Coat the tofu:
Mix chilli flakes and your preferred spices.
Gently roll tofu cubes in the spice blend until well coated.
Ferment 🍜
Place spiced tofu cubes in a clean jar.
Pour fermented rice water over the tofu until fully submerged.
Add 1 tsp salt.
Cover loosely and ferment at room temperature for 3-5 days.
Taste & store 🍜
Start tasting on day 3.
When the flavour is to your liking, transfer to the fridge to stop fermentation.
Enjoy as a savoury snack, salad topper, or drizzled with chilli oil for extra heat!
Store in the fridge for up to 2-3 weeks. Keep the tofu fully submerged in the rice water or brine to maintain freshness and prevent spoilage. Enjoy as the flavours continue to develop!
Happy Fermenting,
Mariah 😊💗