Doudofu

Island-style Tofu

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Blend soy beans to water.

Step 2

Strain the blended soy beans upon a fine mesh cloth over a bowl

Step 3

In a bowl, squeeze the mixture tightly. Ensure the remainder within the cloth is dry.

Step 4

Pour the strained soy milk into pot & set aside. Add water with 8% magnesium chloride concentration (from hereon will be referred to as nigari) and heat over medium-low heat until ~90C. Skim off froth and discard.

Step 5

Switch to low heat, gently pour in the nigari mixture into the soy milk pot.

Step 6

Cover and let sit for 5 minutes, use wooden spoon to gently agitate mixture, re-cover and let sit for few more minutes.

Step 7

In a tofu press, cover bottom with cheesecloth, and scoop chunks of tofu mixture. Allow water to run.

Step 8

Fill to top, wrap, and slowly press down as water drains. Remove top, unwrap, add more tofu, re-wrap, press again. Repeat until tofu mold is filled completely, or until no tofu is left.

Step 9

Take a large container with a lid and add the fermented bean curd, rice cooking wine, water & mix well. Cut the tofu into one-inch squares and add to the container. Cover and refrigerate for 48 hours

Step 10

Remove from the refrigerator and drain the water. Heat one teaspoon of oil in a large frying pan or wok and fry the tofu until golden brown, turning part way through to cook on both sides. Remove from the pan and set aside.

Step 11

Add another teaspoon of oil to the pan if needed, and fry the garlic until fragrant. Add the oyster sauce, fennel powder, sweetener and water, and bring to a boil.

Step 12

Add the tofu and cook for a minute. Add the starch and parsley, stirring continuously.