Sufu, stinky tofu, tofu cheese, furu; this culture goes by many names. Those who love it call it wonderful! Tofu on its own is not a cultured product. This recipe uses lacto-fermentation to create a pungent, spicy condiment that can be used in many ways. Try it in salad dressings or in stir fry.
15 minutes
50 minutes
4
INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH
Fermented Vegetable Kit
Fermented Vegetable Kit
$40.99
Make tasty fermented veggies at home with our DIY Fermented Vegetable Kit!
This kit is also great for making kimchi, sauerkraut, and more! Equipment in the kit may appear different than pictured.
INGREDIENTS:
- 8-ounce block firm tofu
- 1 Tbsp. salt
- 2 tsp. sesame oil
- 1/2 to 1 tsp. dried red chili flakes
- Spring or filtered water
INSTRUCTIONS:
- Cut tofu into 1-inch cubes. Arrange in a quart-sized jar and add remaining ingredients. Fill the jar with water, leaving 1” headspace.
- Cover with a lid and culture at room temperature for 4 weeks.
- When fermentation is complete, age in the refrigerator for an additional 7 days. The finished tofu should develop a cheesy texture that is a bit creamy and crumbly.
To use sufu, crumble in salad dressing as a pungent cheese replacement, add to marinades, use as an enhancer for stir fry, or enjoy it as an addition to natto for breakfast over rice.
