Recipe: Lacto-Fermented Sufu

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


  1. Cut tofu into 1-inch cubes. Arrange in a quart-sized jar and add remaining ingredients. Fill the jar with water, leaving 1” headspace.
  2. Cover with a lid and culture at room temperature for 4 weeks.
  3. 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.


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