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.
- 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
- 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.