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1
Wash the old tofu, drain the water, and cut into small pieces, the size of a matchbox. Arrange them neatly in the steamer, cover the pot and leave it for 5-7 days. -
2
Pick it up with chopsticks and you will see that the tofu is covered with light yellow mold. If it smells fragrant and feels sticky to the touch, it is ready for pickling. -
3
Mash the red yeast rice into powder, put it on a plate, add salt (a little more), chili powder, pepper, Sichuan pepper powder (depending on personal preference), and add a little MSG , stir evenly with chopsticks. -
4
Pick up the tofu with chopsticks and roll it in the mixed seasoning. 
5
Place them neatly into a glass container and seal them with a lid. It is better to eat after four weeks.