Fermented Tofu

Name: Fermented tofu, also called tofu cheese, furu, doufu ru or sufu — small cubes of tofu that have been fermented with mould, then pickled in brine, rice wine and spices, giving a soft, creamy, intensely salty, savoury paste, like a pungent cheese. It is a condiment, and different from “stinky tofu.”

Description

Fermented tofu has been made in China for well over a thousand years, as a way of preserving tofu, and is a traditional condiment, eaten with congee, rice and steamed buns, and cooked into stir-fries of morning glory and other greens. There are red versions, made with red yeast rice, white versions, and spicy versions with chilli and rice wine, and varieties are made across Taiwan, Vietnam (chao) and Southeast Asia.

It is made by growing mould on pressed tofu, then maturing it in brine and alcohol for weeks to months, until it becomes creamy, like a blue cheese. The taste is rich, savoury and umami, and salty, and is used in small amounts.

Main nutrition value

Fermented tofu is eaten in small amounts, and provides plant protein, with B vitamins formed during fermentation, but is very high in salt.

How best to be consumed

Fermented tofu is used by the small cube, as a seasoning.

1. Mash a small cube into congee or plain rice for a salty, savoury kick.
2. Stir into stir-fried leafy greens, such as water spinach, with garlic.
3. Use in marinades and sauces for meat and vegetables, or as a spread on steamed buns.
4. Keep tightly sealed in the fridge, once opened.
5. Use sparingly, since a little goes a long way.

Overconsumption could cause…

Fermented tofu is a seasoning, and the salt is the main concern.

1. High salt (sodium), which can raise blood pressure over time, so use these in small amounts and choose lower-sodium versions.
2. Soy allergy, which can be serious in some people, particularly children, so anyone allergic must avoid soy and check labels.
3. Biogenic amines, such as tyramine and histamine, produced during fermentation, which can cause headaches or reactions in sensitive people and those on MAO-inhibitor medicines.
4. Food poisoning from poorly made or stored homemade fermented tofu.

GroupsFermented SeasoningsSoy FoodsLegume familyHigh sodiumRich in seleniumChineseFermented

Made fromTofu

Related foodsSoy SauceTamariTempehMisoNattoBlack Bean Paste

Wikipedia — Fermented tofu, used for origin, naming and history: https://en.wikipedia.org/wiki/Fermented_tofu