Fermented Tofu

Also Called

sufu, furu, doufuru, fermented soybean curd, tofu cheese, soy cheese

Usage

as a condiment for cooking or as an accompaniment to rice

Description

Fermented tofu is made from tofu that has undergone inoculation with starter cultures, salting, and maturation through fermentation. It has a form of small cube, a soft and creamy texture, a highly salty taste, and, in certain cases, a strong smell close to blue cheese. Depending on the types of microorganisms involved in the biochemical reactions, it can be categorized into mold-type and bacterial-type. Based on its appearance, fermented tofu is divided into three categories: white cubes, red cubes and dark cubes. Dark cubes, due to their strong odor, are sometimes confused with stinky tofu, but there are a few main differences between them. In terms of the production process: for fermented tofu, the tofu itself requires a long period of fermentation, ranging from several months to over a year; whereas for stinky tofu, the time-consuming part is preparing the marinade, while the tofu itself undergoes a relatively short marinating time. In terms of texture, from tofu to fermented tofu, there is a significant change, with the final product having a curd-like texture that can be spread; whereas stinky tofu still retains the texture of tofu itself, or more accurately, a texture similar to pressed tofu. In terms of culinary usage, fermented tofu is mainly used as a condiment for cooking or as an accompaniment to rice, while stinky tofu is consumed as an ingredient after cooking. (Learn more...)