Fermented tofu paste

chao chua

500g tofu
50g salt
200ml of 5% diluted alcohol (rice wine or kirsch ...)

Allow the tofu to ferment at room temperature for 2 to 3 days.
Spread the salt on its surface.
After 1 to 2 days, cut the tofu into 1cm cubes.
Put the cubes in 2 glass jars of 250ml.
Cover with the mixture of alcohol.
The paste is ready for consumption after 3 days, and will keep 2 to 3 months.