Prepare the tofu

• Rinse the tofu under cold water and pat it dry with kitchen paper towels.
• Dice the tofu into 2.5 cm cubes.

Steam the tofu

• Steam the tofu cubes for 7 minutes.
• Let the tofu cool down completely.

Mix the starter

• Pour the cooled boiled water and the starter powder into a small bowl.
• Mix with a spoon until the powder is dissolved.

Coat the tofu cubes

• Using chopsticks, dip each tofu cube into the starter water.
• Transfer the cubes to the grid of the container, leaving about 2.5 cm between each one.

Ferment

• Close the container with its lid and place it in a warm spot (next to a radiator in winter).
• A thin layer of mold appears on day 2, the cubes look fuzzy by day 3 and fluffy by day 4.
• The tofu is ready once it is completely hidden under a thick layer of white mold.

Store or cook

• Store the finished tofu in the refrigerator for up to 7 days, or longer if dipped in alcohol and coated with salt and chili flakes.
• To serve, deep-fry until golden brown and drizzle with sweet and sour sauce, or coat with chili salt and keep in a jar as a condiment for rice.