Rinse off the tofu.

Dry the surface of the tofu with a kitchen towel.

Place the tofu on a perforated plate on top of a bowl to catch liquids.

The tofu was covered with a plastic wrap.

Place a heavy object on top of the tofu.

Let set overnight.

You will see that the water is pressed out.

The pressed tofu dried with a kitchen towel and cut into small pieces (about 2-3 cm each).

The tofu is evenly spaced, placed in the steamer, covered with a lid, waiting for the tofu fermentation (can be covered in a pot of plastic wrap and then cover the lid).

Put the seasoning on the plate (the chili powder and Sichuan peppercorn powder in the seasoning can be fried with a small fire, I think this is more fragrant, fried and then used to cool).

Mix the seasonings together.

Prepare the white wine.

Take a piece of tofu and dip into the white wine.

Roll the tofu in the seasoning.

Evenly coat in a layer of seasoning.

Place the coated tofu into a jar that can seal, pour some white wine into the bottle (I probably put about 20 grams), seal and store.

After one day, pour the sesame oil to completely submerge the tofu, put it in the refrigerator and let set. You can enjoy after a few days, but it is recommended to let set for a bit longer. You can add more sesame oil to keep the tofu submerged, and store for up to a year!