http://www.food.com/recipe/fu-ju-fermen ... ut=desktop
thats one i found. need more. plz let me kno i wanna make sitnky tofu too
What I want to know is how we can just use store-bought tofu without worrying about the culture we use to ferment the tofu. The above recipe mentions no specific culture being added to the tofu and simply lets it sit in a container without being submerged in brine, until the final steps. Does this somehow inoculate the tofu initially with something floating in the air? In that case wouldn't matter the environment we attempt the sin because different locations may have different spores floating in the air.
It seems important in that recipe to let whatever culture develop on the surface of the tofu while it is in the "steamer pot" without being submerged in any brine.
I wouldn't think normal tofu bought from a store has any cultures in it because the soybeans are boiled before hand.
I'm not sure about the person who authored that recipe so I'm hesitant to say it's safe healthwise. But I'm more curious about what the specific bacterial/fungal organisms are required to make stinky tofu