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Soy and legumes from China
Moulded tofu cubes are salted in a crock for a few days, then buried in the lees left from making rice wine and aged for about two months. The lees take the place of the usual wine-and-salt dressing.
A short entry: the sources we found record only what is said here about Zao furu itself.
| Moulded tofu cakes (pehtze) | [sic-ftofu][han2001r] |
| Salt | The cakes are salted thoroughly before the lees go on[sic-ftofu] |
| Sake or rice-wine lees (chiu niang) | [sic-ftofu] |
Total time across the recorded steps: 2.1 months
What changes: White mould grows over the tofu cakes
Output: moulded tofu cakes (pehtze).
Microbes at work in this step
mould covers the tofu
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
Moulded tofu cubes are salted in a crock for a few days, then buried in the lees left from making rice wine and aged for about two months. The lees take the place of the usual wine-and-salt dressing. Made in 3 steps over 2.1 months. The longest step, cover with wine lees and age, takes 2 months (Shurtleff W 2004).
| Main step | 2 monthsReported[sic-ftofu] | Cover with wine lees and age |
|---|
Most furu ripens in a liquid dressing of wine, salt and spices; zao furu is covered with sake lees (chiu niang) instead.
Every number is labelled with how it is known. How this atlas is made
Shih (1918), writing from Soochow University, described tsao ju fu as one of three kinds of fermented tofu. Wai, who was living in Taiwan in the 1960s, described tsao sufu among the types of fermented tofu he studied (Shurtleff and Aoyagi).
