Fu Ju Fermented Tofu or Bean Curd

Ingredients:

• 8 slices fresh firm tofu 3 x 3 x 3/4-inch
• 1 teaspoon crushed dried chili
• 1/2 teaspoon szechuan peppercorns
• 1/2 teaspoon fennel seed
• 3 tablespoons fine salt
• 1/2 cup shaoshing rice wine or 1/2 cup dry sherry

Steps:

• Press the bean curd for 2 hours Dry with towels and cut into 9 pieces Use a very thin 5 to 6 inch bamboo or wooden skewer thread 4 small squares of curd onto each Leave space between eachd Place in covered steamer pot in well aired room for 2 to 4 days Trust me you want it well aired It will develop a orangish yellow mold and have a slippery appearance and strong odor
• Grind the crushed peppers peppercorns and fennel Add salt and mix well then pour into a dish Carefully take a skewer and sprinkle seasoning mix over all of the fermented curd Repeat until done
• Put into a wide-mouth jar and pull out skewers carefully Pour wine to cover and sprinkle salt mix on top Cover in keep in refrigerator IT will be ready to use in a week and will keep indefinitely
• NOTE this is highly seasoned Use small portions If wine is too strong use salt dissolved in water It may be made without the spices and just the salt