Yuncheng fermented bean curd
Ingredients
- 500 g firm tofu (cut into 3 cm cubes)
- 100 g red yeast rice (hong qu mi)
- 50 g salt
- 2 tbsp Shaoxing wine
- 1 tsp five-spice powder
- 3 slices ginger
- Fermenting vessel (ceramic jar)
Instructions
- Wash and dry the peppercorns and cut into bite-size pieces