Fermented Chili Tofu

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   ["Rinse the tofu under running water.", "Pat dry with paper towels.", "Next, we are going to squeeze some extra moisture out of the tofu.", "Place a paper towel lined colander in large bowl.", "Place the tofu on the paper towels.", "Cover with more paper towels.", "Place a bowl or plate on top of that.", "Put something heavy on top and press the tofu for 2 hours.", "Discard any moisture that may have accumulated and pat dry.", "On a large baking sheet, place a layer of paper towels.", "Cut the tofu into 1/2"" squares and arrange on the baking sheet leaving some space in between each cube.", "Cover with more paper towels.", "Cover with aluminum foil.", "Let the tofu cubes rest overnight for 24 hours.", "Remove the aluminum foil and the top layer of paper towels.", "Sprinkle liberally with red pepper flakes.", "Use as much as you want depending on your taste.", "Combine the spring water, sesame oil, vodka, and salt.", "Mix well.", "Place the tofu cubes in a 20 ounce container and add the brine.", "Cover and place on a sunny window sill for 3 days.", "Next, let the tofu rest in your refrigerator for an additional 10 days.", "Enjoy with raw veggies, in a stir-fry, as an onigiri filling, or by itself."]

* Per serving · 4 servings · Values may vary.