Want to push the boundaries of your home fermentation experiments? Lacto-fermented tofu is an excellent playground for exploring new textures, bold umami flavours, and controlled fermentation that will bring out surprising aromas.
Soybeans are low in sugar but high in protein. To start the lacto-fermentation process, we rely on lactic acid bacteria enzymes. The secret? Add a little juice (brine) from a jar of kimchi or lacto-fermented pickles, which are rich in microorganisms!
This amazing recipe will help you learn more about and master the action of lactic acid bacteria, while discovering tofu lacto-fermentation.
Lacto-Fermented Tofu Recipe
Equipment
- Cutting board
- Chef's knife
Ingredients
- 1 block of firm tofu (homemade or commercial)
- 2 tsp. salt
- 2 tbsp. active brine (sauerkraut, pickles, kimchi, etc.)
- Chlorine-free water (enough)
Steps
Prepare the Tofu
- Dry the tofu thoroughly with a dry tea towel.
- Cut the tofu into cubes.
Place in the Jar
- Place the tofu cubes in the jar.
- Add the salt and active brine.
- Fill the jar with water.
Allow to Ferment
- Seal the jar tightly with the lid.
- Shake to dissolve the salt.
- Allow to ferment for 5 to 7 days at room temperature, away from direct light.
- Don't forget to put a saucer under the jar to prevent any spillage.
- Place in the fridge. The tofu will continue to mature in the cold, gaining in complexity day by day. It can be kept for several months.
Notes
How to Use Fermented Tofu?
Your homemade lacto-fermented tofu can be enjoyed:
- In a salad or to enhance a poke bowl
- Stir-fried in a pan
- To enrich a miso soup
- Crumbled in tacos with fermented vegetables
- As a base for homemade sauce, mixed with miso, sesame oil, lemon zest, and juice… It’s up to you!
In addition to being good for your gut flora, this lacto-fermentation process is a simple and original way to transform your tofu… for dishes that surprise and delight.
Get the Tools!
We suggest the following products for making homemade tofu.
Thanks for this, Jean-Luc. I imagine cling-film would also work as it prevents oxygen while allowing for air expansion within the jar. Yes, the pickled tofu is quite different, but your example reminded me of it.
Thanks Heidi! Yes, cling film can work if it’s in direct contact with the surface to limit oxygen while allowing gas expansion 👍
And agreed, pickled tofu is different, but the fermentation logic is very similar 🙂
Just verifying: once the salt and brine are well mixed in the jar, one should take the lid off – correct? (Otherwise while it’s fermenting, the jar could explode.) Have done a similar version where the tofu is marinated in rice wine.
Hi Heidi,
Good question. No, you should not take the lid off.
For this recipe, the jar is closed, but it’s important to use a Le Parfait–type jar with a rubber seal, which can release excess pressure naturally. That’s why we recommend placing a saucer under the jar.
Leaving the jar open would allow oxygen in and increase the risk of mold, which we want to avoid in lactic fermentation.
Your rice wine tofu comparison makes sense, but lactic fermentation behaves differently and prefers a low-oxygen environment.
Hope that clarifies it.