I couldn't find much here or online, and the main one I did find makes no mention of submerging in liquid. In fact, seems they are suggesting to let it get moldy (item 5 in bold below).

I've never even tried it, but sounded interesting.

TIA

Directions

1. Rinse the lotus leaves with warm water to clean the surface dust. Slice the lotus leaves thinly. Use a salad spinner to get rid of the moisture.
2. Place the thinly sliced lotus leaves onto the steamer rack and make a fluffy bed.
3. Cut the tofu into small cubes. Place the tofu cubes onto the lotus leaves. Leave some space in between. Dried bamboo leaves, dried banana leaves, or even clean parchment paper can be a substitution for. You can also ferment the tofu without the fluffy base, but then it is better not to use metal steamer because the tofu is so moist and it will be sitting in the container for days so there might be some chemical reaction going.
4. Cover the tofu and let it sit in a warm place. Depends on the environment and the temperature, the fermenting process could take anywhere between 3 days to 2 weeks. My room temperature is 75 F, 24 C. It took 4 days.
5. When you see some different light color spots (light orange, light yellow, light pink, light gray) appearing or some white fluffy mycelium growing, you should notice a strong funky smell. At this point, the tofu is very slimy and soft. You can test by touching it with your finger. If it is spreadable like cream cheese that means you are good to go.