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Soy and legumes from China and diaspora
Firm tofu cubes are sprayed with Actinomucor mould and grown for about two days into furry pehtze, then packed in salt and ripened for months in rice wine. The mould's enzymes keep working in the jar and turn the cubes soft and creamy, like a salty cheese.
| Firm tofu cubes1250 pieces, about 21 kg | [han2004] |
| Actinomucor elegans spore suspension | Sprayed onto the cubes[han2004] |
| Purified sea salt3.5 kg | Spread between layers of moulded cubes[han2004] |
| Dressing of rice wineAbout 140 mL per 12 salted cubes (about 210 g) | For white sufu the dressing is only the alcoholic drink, to 5 % alcohol in the jar[han2004] |
| Starter | koji/qu/mold-starter: Actinomucor elegans, Mucor or Rhizopus (traditionally airborne moulds on rice straw) |
Total time across the recorded steps: 2.9 months – 6.4 months
What changes: Pressed firm tofu is cut into small cubes
Output: tofu cubes.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Firm tofu cubes are sprayed with Actinomucor mould and grown for about two days into furry pehtze, then packed in salt and ripened for months in rice wine. The mould's enzymes keep working in the jar and turn the cubes soft and creamy, like a salty cheese. Made in 4 steps over 2.9 months – 6.4 months. The longest step, ripen in rice wine in sealed jars, takes 2.6–6 months (Han B-Z 2004) and runs at 25–28 °C (Han B-Z 2004). Salt is 14 % (Han B-Z 2004). Actinomucor elegans and Mucor and Rhizopus do most of the fermenting.
| Main step | 2.6–6 monthsReported[han2004][sic-ftofu] | Ripen in rice wine in sealed jars |
|---|---|---|
| Temperature | 25–28 °CReported[han2004] | Ripen in rice wine in sealed jars |
| Salt | 14 %Measured[han2004] | Salt the pehtze |
| Acidity | pH 6–7Measured[han2004] | Ripen in rice wine in sealed jars |
White furu is the plain form; its dressing is mostly rice wine. Red furu adds red kojic rice (angkak), sugar and wheat-based jiang to the dressing, and chou furu ripens in a pungent brine. Unlike stinky tofu, furu is grown with mould before it is salted.
Botulism is the serious risk when it is made at home. Sound sufu stays above pH 4.6 (6–7 in factory trials), so acid does not hold C. botulinum back. In a CDC report, California health officials found botulinum toxin in one home-prepared batch of fermented tofu (boiled shop tofu left under plastic wrap) at pH 6.8, made and kept at room temperature. The report warns that home preparation can cause botulism, and says home-fermented bean products are the commonest food behind botulism in China (63 % of about 2,000 cases, 1958–1989). We found no tested home method. Salt helps guard against spoilage. In factory trials with 5 % alcohol, sufu with 5 % salt soured below pH 4.6 within 20 days and spoiled, while 8 % and 11 % salt kept it stable. Those trials did not test for C. botulinum. Bacillus cereus survives as spores at about 10³ per g; 3 of 23 commercial samples were above 10⁵ per g, and staphylococcal enterotoxin A was found in some white and grey sufu, so hygiene in the open mould stage matters.
Hazards the sources name: Clostridium botulinum type A and its toxin (in a home-prepared fermented tofu at pH 6.8); Bacillus cereus (about 10³ per g through ripening; over 10⁵ per g in 3 of 23 commercial sufu); Clostridium perfringens (10⁵ per g in one commercial sample); Staphylococcus aureus (enterotoxin A found in some white and grey sufu).
Every number is labelled with how it is known. How this atlas is made
Shurtleff and Aoyagi date the earliest verifiable reference to Li Shizhen's Bencao Gangmu of 1578. N.S. Wai began scientific work on sufu in Shanghai in 1928–29.
