To produce this delicacy, cubes of dried tofu are allowed to fully air-dry under hay and slowly ferment from aerial bacteria and fungal spores.
The dry fermented tofu is then soaked in brine, typically enhanced with Chinese rice wine, vinegar, chili peppers or sesame oil, or a paste made of rice and soybeans. In the case of red pickled tofu ("nam yue"), red yeast rice(cultivated with Monascus purpureus) is added for color.
How many LKK sauces do you have? Or what brand of sauces do you use? What sauce do you use frequently?