Taiwanese Twice Fermented Stinky Tofu (or chou dofu ru)

[ipsedixit]

Has anyone ever made Taiwanese Twice Fermented Stinky Tofu (or chow dofu ru) at home?

If so, do you have a recipe you can share?

By the way, I am not talking about the regular stinky tofu, which is fermented in fish brine, deep fried, and then served topped with soy sauce, vinegar, chili oil, etc.

I'm talking about the tofu that's been fermented twice, and it's basically chinese cheese, and comes in these icky looking jars with cubes floating in a muddy, cloudy broth. See pic.