Traditional Chinese Dried tofu: Fermentation Process, Recipe & Home Production Guide (Part 2)
In short: Traditional Chinese Dried tofu (2059): Fermentation Process, Recipe & Home Production Guide (Tofu (Bean Curd)). This entry documents a fermentation & aging taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 3342 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
dry tofuDried tofu refers to tofu products that can restore the appearance and texture of fresh tofu after rehydration, rather than products such as dried tofu.Tofu is a food with a high water content and is very soft. It is uneconomical to transport a large amount of water with it, and it will break if not careful, causing problems in storage and transportation.If the tofu is dried and then rehydrated when eaten, the above shortcomings can be overcome. However, after the tofu is dried, such as using hot air drying, the tofu will dry out, shrink and become hard. Even after rehydration, the texture and shape of fresh tofu cannot be restored. If freeze-drying is carried out, many small holes will be formed on the surface of the tofu, which becomes what we call frozen tofu, and the texture and shape of fresh tofu cannot be restored. …
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