So white and fluffy! Break up the tofu which can be kept in a tofu kit into cubes again (it doesn’t have to be perfect) and pack them into a 2 quart jar. Cover with same ingredients used in the Lacto-fermented Sufu, but double the amounts of each. I found I prefer using more pepper flakes than originally called for, but feel free to adjust to taste. Allow the tofu to ferment at room temperature in the brine as before. Aging in the fridge may seem like an extra, unnecessary step, but it’s important for developing the flavor. The tofu should keep for several months in a tightly closed jar.
Enjoy the sufu as a marinade ingredient in my favorite chicken or pork mafa, added to salad dressing, or served in a bowl of rice with a big scoop of natto starter.