description Sufu Overview
Sufu, also known as fermented bean curd or Chinese cheese, is an East Asian condiment produced by introducing fungal molds into cubes of firm tofu. The tofu cubes are typically inoculated with specific mold strains, such as Actinomucor elegans, and subsequently aged in a brine made of rice wine, salt, and various spices. The resulting product has a creamy texture akin to soft cheese and is commonly used as a savory seasoning for plain rice or congee.
insights Ranking position
Sufu ranks #113 of 238 in the Fermented Food ranking, behind Matsoni, ahead of Kenkey.
help Sufu FAQ
What microorganism is traditionally used to ferment sufu?
Sufu is uniquely inoculated with specific edible molds, most commonly Actinomucor elegans, to break down the soy proteins. This mold growth gives the fermented tofu its signature soft texture and distinct umami flavor before it is aged in brine.
How is Chinese sufu typically eaten?
Sufu, also known as fermented bean curd, is typically eaten as a highly pungent condiment or side dish accompanying plain rice or congee. It is also frequently mashed and stirred into sauces to add depth and umami to meat and vegetable dishes.
What is the historical origin of sufu in China?
Sufu has a long history in Chinese cuisine, with documented records of similar fermented bean products dating back to the 5th century CE. The fermentation process was developed as a way to preserve tofu in the varying climates of ancient China.
What is the difference between red and white sufu?
Red sufu is fermented in a brine that contains red yeast rice, giving it a distinct deep red color and slightly sweeter flavor. White sufu is fermented in a simpler rice wine or salt brine, resulting in a more pungent, straightforward umami taste.
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