Fermented Chili Tofu (Chao)
ฝัง
- เผยแพร่เมื่อ 2 ธ.ค. 2014
- Skip the store-bought versions loaded with preservatives and make this popular and unique-tasting condiment with just a few simple ingredients and a little bit of time. You'll love how simply delicious this is!
Written recipe: runawayrice.com/sauces-pickles...
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Ingredients:
14 oz extra firm tofu
3/4 cup water
1 tsp salt
1/4 cup vodka
2 Tbsp sesame oil
1 tsp pepper flakes
Yields: 14 oz
Nguyên liệu:
1-400 g hộp đậu hũ cứng
180 m. nước
1 m. cà phê muối
60 ml Vodka
2 m. canh dầu mè
1 m. cà phê ớt miếng khô (red pepper flakes)
Được 50 miếng chao = 400 ml
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Happy Alley Kevin MacLeod (incompetech.com)
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This recipe is way easier than newer recipes I've seen. I'm going to try this one.
Thanks for the recipe, It looks so good , I’ll get up and make it right now ! Wish me luck !
Your voice is so soothing and clear. Thanks for the tips.
I love this product. It's great on stir fried greens, on rice, for smearing on cucumbers especially and even noodles. Making it at home will not only save money but home crafted food always is preferable to store bought. Thank you for this wonderful recipe! I'm trying it out next month.
Hi! It's so much tastier and healthier than the store-bought version. Like you, I enjoy it with everything! Let me know how it turns out for you.
Yum! I love fermented tofu, especially in congee! Thank you so much for sharing your recipe! Can't wait to try it!
Oh yum, sounds so good...I may have to make some congee this week :) Thanks for stopping by Mary!!
you love salty food or sweet?
Thank you for sharing this recipe
Excellent !! Thanks so much for sharing your recipe 👍 😀 👍 very helpful 😀
OMG, thank youuuu chi. I have been dying to find this recipe. This is too awesome
Hi TT, I am so glad to hear you like the recipe. Thanks for watching :)
Look so good 😊 I love fermented tofu, thank you so much for your recipe.
Thank you for sharing your recipe Sweetie . I will try lather & appreciate it .
My pleasure! Thanks for stopping by :)
Thank you for the helpful recipe. Cant wait to make it :)
Hi Robert, I am glad you like the recipe and will give it a try. Please let me know how it turns out for you :)
I love fermenting foods, this is great, thank-you!
+Char Covelesky Me too! I am looking for more recipes to share. I have a video on fermented Mustard Greens if you're interested. :)
I love this! I normally use it in stir frys or soups. mmm
It's very versatile and makes a wonderful seasoning. Enjoy!
Thank you for this easy-to-understand video.
You're welcome! I hope you will make some soon!
Mary, you are the best. Thank you for bringing these dishes into English speaking homes! Your voice is so soothing and I can't wait to make this and fermented mustard greens.
ilikeponie You're welcome! Enjoy this recipe and definitely try the fermented mustard greens! :)
This is great! I've tried searching to make chao but never found anything simple. I'm gonna make this. Thanks. I'll let you know how mine taste when it's done!!
Hi, this is really simple and I think you'll like the results. Enjoy the recipe : )
You rock!!! Thank you, I'm so happy!
Awesome! :)
Wow !!! it's make me Happy !!!
Ooooo....thank you chi trang...Will be making this soon.
Hi Quyen, no doubt this recipe will be super easy for you! Enjoy!
Hi, and thank-you for posting this recipe! I love emulating anything I buy, so I'll give this recipe a shot when I have the chance.
MrGtoriginal My pleasure! I hope you give this a try and let me know how you like it. Thanks for stopping by.
RunAwayRice Would substituting high octane cooking wine work instead of Vodka?
MrGtoriginal Hi, you can use cooking wine. The higher the alcohol content the better as it helps to preserve the tofu. Good luck with the recipe and please stop back and share your results.
RunAwayRice Thank-you for the advice :-)
Nice video keep up the great work
Great video!!
Chị ơi, your channel definitely deserves more subscribers. I'm one of them. Great work chị!
Thank you! I appreciate your support and kind words. :)
Thank u for sharing. Never knew it was so easy to make fermented tofu which is quite costly when we buy from sore
It's very easy and much healthier. I hope you try my recipe!
You are so creactive! I SUBSCRIBED
Thanks! I appreciate the subscription! :)
Thank you.
Love your video. Question. Can I use soft tofu instead? I like it buttery.
Thank you for the recipe! Definitely will make a large batch. I love chao. I usually use it to make vegetarian mam disdes.
Hi Kay, glad to hear you'll give the recipe a try. Chao tastes so clean and fresh when made at home. It'll be delicious in your vegetarian dishes...Enjoy!
I am going to start this recipe over the weekend!
Good luck with the recipe!
Interesting...!
can't wait to try this... thx
This looks good - thanks for the video - I'd like to ferment soy for health reasons - can you just soak edamame beans in the brine and get a result? (lower goitrogens , phytates etc?)
Now this is what I am talking about! I had this when I was in Taiwan a few months ago for breakfast in my maternal grandmother's home. Somehow, I instinctively took a small bit of the fermented tofu and had it with my rice. It might've been that I had it before...in an age forgotten long ago. It was really good. I couldn't get enough of it. I missed the taste, so I wondered if I would able to find the recipe online...with video guidance, so here I am.
However, I'm currently living in a town for college located in California's northern part of the central valley, so summers can get really hot, unlike San Francisco. Makes me wonder what can I do to ensure that mold doesn't take hold while it is in the oven for a day.
+AzureMystique Hi, I live in San Diego, CA so pretty warm here as well. 1 day is just fine and will not develop mold. You can even go 2 days if you want if more fermented. Good Luck!
+AzureMystique You have good instincts because it's just perfect with rice! I hope you give this recipe a try. :)
Thank 😘😘😘
Thanks for the video. Can't wait to try it. I was wondering if I'm not getting much sun here, can I place it near my fireplace instead?
Yes, a fireplace, heater or any place warm works great!
i am running for your food thanks
Appreciate your support Steve :)
Chi oi .cam on chi huong dan cach lam chao tan tinh .em se lam thu .
Khong co chi em. Chuc em thanh cong. :)
I want to learn how to make other cultural dishes. This looks delicious. I'm subscribing!
Enjoy the recipe and thanks for subscribing! :)
I love everything made by tofu
Me too...stay tuned, I'll share a good recipe next month.
Interesting dish!!! ;)))
Thanks! If you haven't tried it before, I would recommend it especially if you're a fan of tofu. The fermentation really changes the texture and you'll be surprised with how creamy it is. :)
I like this video! can you please make another video on stinky tofu?
+pp oo Thanks! I will add to the list for upcoming videos :)
Is it common to add sesame oil to a ferment? Is there a reason it isn't added later say, when making a sauce or something? I've never seen this before. I love learning about different methods from different cultures! I have two batches of tofu going right now. One with the oil and one without. Can't wait to try them!
Can I use normal tofu cube, not the extra dry one? I don't have the extra dry in my country.
Hello there:)
It looks nice and I'm sure that it's going to taste delicious...My partner suffer from food intolerance and she has leaky gut;she can't eat normal tofu.We have found out that fermented food would help a lot and its very healthy for everyone but especially for people like her.
Thank you so much for your lovely recipe:)
Many warm regards xx
I hope you make this for your partner especially if she loves tofu. I think more people should eat fermented foods. It really has wonderful gut benefits. Enjoy!
Trying this recipe for the first time , with high hopes , thank you for the beautiful and easy to follow video ! Just wondering about the brine , can it be used more than once ? Seems like if you save it when the tofu is gone , and put more in , you could use it more than once . Thanks again !
Hi Phillip, glad to hear you're giving this recipe a try. Yes, you can definitely reuse the brine. You can make a double batch of the brine so you have lots leftover. Good Luck with the recipe and let me know how it turns out for you.
will be making this tomorrow so exited chi:)
Good Luck! I hope it turns out well for you! :)
Zindy luu
Zindy luu
Zindy luu
Zindy luu
Would you please share some recipes using chao? Thank you!
Yes, I will!
Mmmmm,m loveeeee💖💖💖💖💖💖
Thanks for the love :)
How long does this stay fresh once open?
It's been 15 years since I last ate this. Tastes like cheese on hot rice! Yuuuummm!
Thanks for the recipe!
By the way, what is the temperature of the oven?
I call this Asian bleu cheese 😊 Just warm the oven at the lowest temperature for a few minutes and then turn it off. Leave the oven light on to generate heat. Good Luck!
Thank you for this recipe, great way to get our probiotics.
Absolutely! Homemade is best! :)
Is there any other iption for vodka
Can I use soju instead of vodka? Thanks :)
Chi oi! Co the trung so dau hu qua nuoc nong de loai chat bao quan duoc khong ? Nong do cua ruou bao nhieu moi duoc a? Em cam on chi rat nhieu. Em rat thich an chao ma mua ngoai thi so lam . Hoc lam nhieu ma that bai cung nhieu. Biet duoc clip cua chi em rat vui. Chuc chi manh khoe va hanh phuc.
Hi Eleanor, you can blanch the tofu but it's not necessary. If you do, drain the tofu well. I use vodka that is 50% alcohol. I hope that helps!
i love tofu ......
I GONNA MAKING THIS!! OMG!! THANKS FOR SHARING!! =D
Hi Tang, love your enthusiasm :) thanks for watching!!
I have no Vodka. Anything that I can substitute for the vodka?
I followed the video but for some reason the tofu is still firm and not soften at all. Do you have any idea what happened? Did I get the wrong type of tofu to make this? Thank you!
It is winter now and there is no sunshine where i live. What should i do instead of sunshine step?
I love chao so so much and thanks a lot for sharing 😊
Hi, you can move the tofu by your stove or close to a heating vent. These are good substitutes for the sunshine. We just need a little heat but don't let the tofu get hot. Good Luck!
I’m in the process of doing it right now. Its about 5pm so I won’t get much sunshine soon. I was thinking once the sun starts to set, I’ll put it where my water heater is at. It should be nice and hot in there. Then I’ll take it out again in the sun the next day.
👋where can I find your salt/ vodka ratio?
this type of tofu goes really well with dishes having duck meat!!!!
Thank you so much for this video. Trying your recipe :) so looking forward to this... ever since I learnt about GMOs (5 years ago) and how GMOSs and pesticides affect a person's health. I emailed different manufacturers and asking them whether they would disclose whether the soy beans they used were GMO or not... while some replied saying yes, it's GMO, most replied saying it was none of my business. I've stopped eating fermented tofu since then, and threw out what I had left in my pantry...
Do you have a recipe/video on how to make the red fermented tofu?
Hi Nathan, it's shocking to hear some companies saying it's none of your business. Your health is definitely your business. Kudos to you for educating yourself on GMOs. We should all follow your lead! I don't have a recipe for red fermented tofu but will review it. If I get enough requests, I can certainly do a video. :)
Yes!! Please have a video for the red fermented tofu chi. Thank u!!!
Hi,
I want to try this. Can we substitute vodka with something else non-alcoholic?
Thank you!
Rate Ong The alcohol helps to preserve the tofu. You can omit the alcohol and you'll just need to consume it faster.
the yellow liquid, what is that?
hi,
I have to use the volka ? can I use the other one?
Hi Hoang,
If you don't like vodka you can use another liquor or even a dry white wine. Good luck! 😃
I'm in the process of making this right now :)
Great! I hope you enjoy the recipe!
How did your Chao turn out Jenny Nguyen? Have you used it in any recipes?
Firm tofu is too firm. Will need to try a different type next time.
Jenny Nguyen Sure, you can adjust the tofu firmness to your preference. The firmness does vary by brand. Also, I find that when I use organic tofu, I need to use extra firm or it breaks apart really easily.
What happened ? I was just reading in the handbook of food and beverage tech that firm tofu will become course during the drying period. Can we use firm tofu and not drain too much water?
I have bought this and never thought about making it at home. Since there is no preservative added, how long can I store this in the refrigerator? It looks great!
Hi Mike, it's fermented so it lasts fairly long in the refrigerator, up to 1 one year. When storing, keep it well-sealed and avoid contaminating it with other foods by always using a clean spoon to scoop the tofu. Good luck with the recipe!
Thank you for the recipe, I has been craving chao for long long time. But if there is no sunshine in the winter, where should I put the jar?
Hello, you can put the jar in the oven, next to your stove or by a heating vent where it's typically warm. Hope that helps!
RunAwayRice thanks for your reply, chi. I will try to make chao after final. I will post picture on your facebook page if it turns out good. : )
RunAwayRice hi chi, I put the jar in the oven for 3 days (withour open it) and it is really tasty. I like the smell and taste, but the texture is too firm for me, I think next time I'll try either firm or medium tofu instead. Anyway, thank you again for the easy and delicious recipe!
May Lily Hi May Lily, I am glad you tried the recipe. Yes, if the tofu is too firm for your liking, definitely try a softer one next time. Thanks for sharing your results. :)
Chị cho em hỏi lúc để đậu hũ vào oven 24 tiếng có mở đèn ko? Thanks
+Jech M Hi em, if you're making this during the wintertime, you can turn on the oven light for an hour to warm up the oven and then turn it off. The light doesn't need to be on for the entire 24 hours. Good Luck!
😋👍
Great Video!
What could I use instead of Vodka? (I don't drink, and would hate to have to visit a liqueur store.)
+Bart Sibrel hi Bart, the Vodka is a preservative. You can skip it or substitute with 1 Tbsp apple cider vinegar + 3 Tbsp water. Enjoy!
+RunAwayRice so glad I found your channel!! Thanks for reply I was wondering the same as I don't drink. I will try to make this!
+Lotus Sky Please stop back to share your results. :)
You may be able to sub with rice vinegar as well. Or mirin.
Can we use rice wine?? I commented above with some people that I would try to see if that works. But if not, please let me know so I won’t try it...thank u!!
Hi Trang,
What is the purpose of wrapping and holding the tofu cubes for 24 hours? Is the tofu being fermented during that time? And it is fermented again in the brine solution.
Thank you for your great videos,
Trong
+Trong Nguyen Hi Trong, letting the tofu resting for 24 hours is the start of the fermentation process. It continues to ferment in the brine solution. I hope you give the recipe a try. :)
+RunAwayRice Hi Trang, my first 3 jars are in the frige now and be ready in 7 days. I will impress my mother-in-law a lot if they work out. She would never believe that an old Vietnamese guy can make chao at home. I would never eat store-bought Chao from China. I will try using Chardonnay next time. Thank you
+Trong Nguyen Hi Trong, I wish you much luck with impressing your mother-in-law. Please stop back and let me know how the chao turns out for you. Thank you for giving the recipe a try! :)
Hi chị, I'm planning to make this soon but is that okay if I place the tofu in the bench top ? Thanks chi
Hi Lan, yes em. This is just fine. Good Luck!
Lan Tran , vui lòng cho biết ū lò mấy độ ám bao nhiêu. ? Cäm ơn
Hi, this looks sooo delicious and I'll definitely try making this. But a few clarifications: it doesn't look like you wait for the tofu to get moldy before putting them in liquid. I've seen recipes where they allow mold to develop first. Is there a big difference in the resulting taste and aroma between these two methods? Also, you have said we can use vinegar instead of alcohol. Will this not further the fermentation?
Hi Kristine, there's a yellow fermentation layer on the tofu in the video. You can let the tofu ferment for longer just be careful that it doesn't develop black mold. The longer you let the tofu ferment, the more pungent the aroma and buttery the texture will be. It's a delicate balance. Vinegar or alcohol is fine. It's a preservative rather than a fermenting agent in this recipe. Good Luck!
món chao em làm thấy rất ngon chị sẽ làm .em có biết làm chao khoai môn không? vì có lần chị về Việt Nam có chao km nếu em biết chỉ mọi người làm nhé! cám ơn em.
+Lily Pham Hi Lily, I like this recipe but have not tried to make it. I'll research it for a possible video. Thanks for your request.
I followed the recipe and the tofu didn't soften up. I added it back near the fire place for a few days and then placed it back in the fridge for a few more days. That didn't help it either. So I added more salt in the brine and shook it up, placed it near the fireplace. It still seems fairly hard. Any idea what I could do? Thanks so much!
Hi Betsy, you may need to let the tofu ferment for more than 24 hours, depending on your air temperature. The yellow film that forms around the tofu during this time is what makes the tofu soft and buttery. Optionally, try a medium-firm tofu next time. Good Luck!
this is what I'm looking for.. but I just wanna asked about the inside the oven thing. what's that for?
Hi, I am not sure I understand your question. Please clarify.
It needs to be kept someplace warm so you can use an oven or some other warm location. Good Luck!
I tried making 2, I notice the one with more vodka taste more bitter, so becareful for that. I was wondering, i see at the store the fermented bean curd is left out at room temperature forever. Have you tried just putting at room temperature instead of refrigerating??? Would it make the chow absorb the flavor faster?
Hi, you can leave at room temperature for 2-3 more days to allow for deeper flavor. I left it out for 1 week and saw some mold growing on it. The fermented bean curd at the store has preservatives and is heat or vacuumed-sealed which is why it can sit on the shelf for months. The next time I make this, I may try using my foodsaver to remove the air and see if this reduces the time to marinate the tofu. Good Luck!
@@RunAwayRice thank you for the advice i made 2 more jar with just salt, chili pepper and sesame oil. And one more adding just half a teaspoon of vodka and pepper. Hopefully it wont taste bitter this time. Also I have thought of putting vinegar instead of alcohol, but vinegar have such a strong taste im afraid it will ruin the chao.
That sounds wonderful! Let me know how it turns out for you! :)
bought one premade , how do you eat them ? , mixing them on my pho , ramen , and ramyun. is this okay !?? what else I can mix them maam !?
This is a savory condiment--use it to season stir-fried dishes, serve with rice, noodles or as a dip for vegetables like cucumbers. There are no rules--if you like the taste, enjoy it with everything! :)
what can I use to substitute vodka?
Angelina Fariad I’m in the fermentation stage, but after it’s done; I would substitute it with cooking wine and hope that works. I read some commenters stating that vodka made theirs bitter so I don’t want to try that.
Sorry about this some vietnamese from Norway here, my mom was actually very interested in this recipe and Is actually very fond of it but, that part when you Place Your tofu in the oven do you actually turn on the oven in Your recipe It doesn`t say anything about how many degress you actually turn Your oven to?
Hi, you don't need to turn the oven on at all, just let the tofu rest in the oven for 24 hours to ferment. If making this during the colder months, turn on the oven light (for an hour or so) to warm up the oven and this will help to boost the fermentation process. Hope that helps!
OMG thank you so much you really responded fast to mye question
How long does this keep in the refrigerator?
Up to 1 year in the refrigerator. Enjoy!
Hi ! I want ask if i don't have oven, can fergmented tofu still be done ? :)
Moon Li Hi Moon, yes you can place inside your pantry or just on the counter. When placing in the pantry or on the counter, you will want to let it ferment for an extra day. Hope that helps!
RunAwayRice wow, thank you. That really help. It makes me want to try this recipes !
It's a really easy recipe Moon and I hope you give it a try and let me know how you like it. Good Luck!
có phiên bản tiếng việt ko vậy
Sorry, not at this time.
Hi,
I did as your recipe, the tofu came out very good creamy, but i tried to tasted it before 2 days before 10 days. Some how it is bitter, is it because of vodka? I dont know what i did wrong.
+Danh Luc Hmm...it shouldn't be bitter. The vodka shouldn't cause it to be either. Do you think perhaps it got contaminated somehow? Is it the tofu or the solution that is bitter? Try to sample a small amount in the center of the tofu piece.
i looked the tofu after it fermented for a day in oven. i didnt see any change in color. tofy getting very creamy after a day. the solution taste right before i pour in jar. i me try to re-do it again next time. Thank RunAwayRice :)
Danh Luc i read in some blogs that too much alcohol can cause it to be bitter, maybe you can try with less vodka, or some other spirit with lower alcohol percentage
does the alcohol kill the good bacteria?
Why do we have to squeeze out excess water, but then we have to mix water to pickle it?
It helps the tofu to absorb the pickling liquid.
Can I use red wine instead of vodka? Is it also ok to fry it? Thanks for the recipe
+Marie Fe Barriga hi Marie, vodka is used to preserve the tofu as it has a high alcohol content. If you intend to consume the fermented tofu quickly, you can use red wine if you'd like.
+Marie Fe Barriga hi Marie, vodka is used to preserve the tofu as it has a high alcohol content. If you intend to consume the fermented tofu quickly, you can use red wine if you'd like.
+RunAwayRice ok. Thanks a lot
Dearest Trang
I would like to know, what is the purpose of the sesame oil, is it simply for flavouring?
You must have a kind and patient disposition.
Kindest regards
Anthony
Hi Anthony, it’s for flavoring and imparts a lovely aroma. Enjoy! 😃
@@RunAwayRice Hi Trang
I began a ferment 4 days ago, and [before brining] tofu is beautifully piquant, soft, sweet and salty. I used a slightly different approach [I salted the tofu cubes before starting the ferment]. I have resided eating more, so that it can be brined/cured. I must now start a fresh batch, it is so delicious, it is hard not to gobble it all up.
Thanks a bunch ,)
Anthony
Hi Anthony, I can practically taste the fermented tofu just reading your description. Yum! I am glad you tried salting the tofu cubes. I think a viewer asked a question about this approach earlier and I hadn't tried it. Thank you for sharing your results! I am making another batch soon and will try it your way. Quick question, did you use any special salt or just table salt?
@@RunAwayRice Hi Trang
I would not use table salt, or iodised salt for fermenting. Iodine may interfere with the ferment, and it is not always clear what [if any] additives may be present in table salt. In this instance I used a regular sea salt.
Also, I did not press the tofu in first instance. Salting extracts a lot of water from the tofu, so you may like to use extra paper towels during incubation.
Kind regards
Anthony
@@ugajin7348 Love it! Thank you for sharing the details! :)
CHI oi de vo lo bao lau la vua vay
Hi em, de trong lo den khi dau hu len men, 1-2 ngay. Em co ranh doc comment chi tra cho Anakin
Tofu becomes Furu...豆腐～腐乳。
Hi! I'm planning on making this. If I don't have vodka, can I use something else? Thank you 😊
Hi Teresa, you can substitute with apple cider vinegar. Good Luck!
I hv made it abt 5 days ago. I used Chinese rice wine. is it ok?
Yep, that works great. Let me know how it turns out for you!
Ok. I can't wait to eat it soon. Thank you 😊
i love your pretty hands Trang
Hi Angel, you are very sweet, thank you!
What's the song at the beginning
The song is called Pendulum, royalty-free music.
RunAwayRice thank you
We call this "fu yeur" or somehing close to that
Em ủ sau 3 ngày cho vào lọ đổ nước thì sau 4 ngày xuất hiện mảng trắng trên mặt nước nó bị hỏng chưa ạ
A white layer on top of the tofu is ok em. If you see black, that's mold and you discard it.
RunAwayRice thank you
@@RunAwayRice
Chào chị,
Is there a chance to show us how to make stinky tofu?
I love to make gà kho chao. Thank you for showing me how to make chao. I will definitely give it a try.
Remove the excess vodka and discard! 😂😂😂
- One cup of vodka.
- Another cup of vodka.
- Repeat until there's no more vodka 😋
Haha...that's a slight modification to my recipe! :)
Why do we need to use a vodka for? ty
It's a preservative and helps the tofu last longer. You can omit it you don't like it.
Can we use cooking wine?? Since the original recipe states they use cooking wine.
Chi oi ,sao minh lam vai lan deu hu vay ,co phai xu lanh ko lam duoc phai khong .Tiec qua chi ko noi tieng vn .
Hi em, Rất tiếc em đã không thành công với món chao. Em không chụp hình cho chị thấy nên chị cũng không biết em bị thất bại ở đâu! chỉ có thể cho
em biết là: ở xứ lạnh vẫn làm chao được, nhưng nhiệt độ trong phòng
cần phải đủ ấm để chao lên men, đậu hũ không đủ cứng chao sẽ bị nhũn
và chẩy nước trước khi lên men, và khi lên men em phải nhìn kỹ men
phải lấm tấm mốc màu vàng nhạt trên mặt và chung quanh miếng đậu, nếu
men màu xanh hoặc đen là chao bị hư. Ngoài ra tất cả những dụng cụ
làm chao phải thật sạch. Chúc em thành công và cám ơn em đã ghé
channel.
+TeamSnow Angles
could I eliminate the alcohol? (I don't consume it... or have any in the house) I ferment veggies of all varieties...Could I make this with Whey and salt as I do the veggies? The fermenting time might be longer...no harm trying...I'll let you know!
Hi LynnAnn, yes, you can eliminate the alcohol and you can ferment with whey and salt. The changes will give the tofu a slightly different taste but it will still be delicious. Definitely, would love to hear your results. :)
I wonder if it would have the same storage longevity without the alcohol? It seems like the alcohol is the major preserving element in this recipe. Without it you might need more salt if you want to keep it for any length of time. Wouldn't it keep fermenting in the refrigerator without the alcohol? Kim Chee and Sauerkraut will continue to ferment in the refrigerator if it hasn't been heated. This isn't a bad thing, live, fermented foods are delicious and healthy. I'm just wondering about how the recipe changes and is perhaps enhanced by omitting the alcohol.
Nemodog Hi, the alcohol preserves the tofu, but it also keeps it from turning tart as with most fermented foods like Kim Chee and Sauerkraut which use salt for pickling. Without the alcohol and with added salt, the tofu would keep (have the same longevity) but would become tart over time as it will continues to ferment in the refrigerator like other pickles. If you want to omit the alcohol, I definitely think you should give it a try. Maybe make a smaller batch that you can consume in a reasonable amount of time. Good Luck and let me know if you make this alternative recipe. :)
RunAwayRice, Hello, Thank you for your thoughts on this. I look forward to hearing about LynnAnn's experiments with this recipe. I hope she posts them should give the alcohol free version a try. :)