Homemade Organic Fermented Soya Bean Curd 腐乳

I always make extra fermented soya bean curd 腐乳 to share with friends. Whenever I have very personal good occassion to celebrate (for myself), I would make fermented bean curd. Such as recently, my daughter can swim across the pool and the coach declared - "She can swim now!"; which took her some time to make it across.

To me, fermentation is a living process. Put in feeling while making would effect the process and taste of the entire fermentation process. I would try to be very peace and calm, happy, and think about those friends that I will share the fermented bean curd with.

It is a very personal gift, I believe, especially for friends who appreciate fermentation food and process...

We know humans have been consuming fermented foods for many thousand years and fermentation is the oldest known form of food biotechnology. It provides a means for producing safe and well preserved foods.

Especially in Asia, where soya has been a dietary staple for thousands of years, the traditional fermented soya foods are considered to have health promoting benefits. Through research, it is believed that consuming moderate amount of fermented soya products in the Asian populations play an important role in overall disease prevention and enhancement of well-being. Although researchers have not been able to identify all the responsible components in soya, it is increasingly recognized that fermented soya protein products such as fermented soya bean curd, miso, natto, tempeh (Indonesian), soy sauces, fermented soy milk and beverages have enhanced nutritive bioavailability while promoting heart and bone health, as well as alleviating menopausal symptoms. I hope the traditional fermented soya foods would become popular soon and more research would be done to proof its health benefits.

Ingredients I used:

• 8 pieces Orgaic Soya Bean Curd


• ~ 750g Organic Miso Paste Sea Salt

Tools I needed:

• Cleaned & dried chopping board, knife, plate, cloth, chopstick, spoon, and glass bottle

How I do:

1. Cut soya bean curd in smaller pieces.


2. Place bean curd on dry plate and sprinkle sea salt on bean curd surface evenly. This is to absorb water content in the bean curd. The entire excreting process takes about 4 - 6 hours, depending on the humidity condition.


3. Pour away the excretion (water).


4. Use clean cloth to wipe away the leftover salt and press the bean curd lightly to absorb water as much as possible. Line a thin layer of miso paste at the bottom of the glass bottle, place the dried bean curd on the miso paste. Then, scoop another layer of miso paste all over the 1st layer bean curd. Repeat the process until the last layer (cover the last layer with miso paste).


5. Cover the glass bottle and store at cool place. Open the cover everyday or when necessary to release "fermentation gas". The bean curd would be completely mature in ~ 2 weeks time.

Points to highlight:I sprinkle more sea salt on bean curd surface when notice the salt became wet and looks watery. Do not use air-tight container, as the "fermentation gas" needs to be released.