Dry the tofu, place in a colander wrapped with extra paper towels. Then leave to rest with a plate on top and bag of sugar to press down on the tofu so that all the excess moisture is take out. Cut the tofu in 4 cuts top to bottom and turn and cut again so you eventually have cubes. Place a large paper towel on a baking tray and lay out all the tofu, with space in between. Now cover again with more towel and press down. Cover with foil and leave in the oven for 24 hours.
To make the brining solution add salt to the water to dissolve, add the sesame oil and vodka. Mix the solution well.
Take the tofu from the oven and sprinkle with the chili flakes.
Next add the tofu gently to the jars. Add the liquid, to just above the tofu, to start fermentation. Seal the jars up well and leave for 3 days in a sunny location. After 3 days put in the fridge for further 10 days.
Serve as a dip, condiment for rice, or as a seasoning for stir-fries.
Amount Per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.