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{{Short description|Chinese condiment}}
{{Infobox Chinese
| pic = Fermentedchilibeancurd.jpg
| picsize = 260px
| piccap = Fermented tofu
| c = {{linktext|豆腐乳}}
| h = teu fu nen
| p = dòufurǔ
| w = tou<sup>4</sup>-fu<sup>0</sup>-ju<sup>3</sup>
| j = dau6 fu6 jyu5
| y = dauh fuh yúh
| l = bean curd cream
| c2 = {{linktext|腐乳}}
| h2 = fu nen
| p2 = fǔrǔ
| j2 = fu6 jyu5
| y2 = fuh yúh
| c3 = {{linktext|乳|腐}}
| wuu3 = zy vu
| c4 = {{linktext|豆乳}}
| poj4 = tāu-jú/tāu-lú
| c5 = {{linktext|豆鹹}}
| poj5 = tāu-kiâm<ref>{{holodict|3530|e=豆鹹}}</ref> / tāu-tāⁿ<ref>{{r:nan:taihoa|tau7-taN7}}</ref>
| vie = {{lang|vi|chao}}
}}
'''Fermented tofu''' (also called '''fermented bean curd''', '''white bean-curd cheese''', '''tofu cheese''', '''soy cheese''', '''preserved tofu''' or '''sufu''') is a Chinese  [[condiment]] consisting of a form of processed, [[Food preservation|preserved]]  [[tofu]] used in [[East Asian cuisine]]. The ingredients typically are soybeans, salt, [[rice wine]] and sesame oil or vinegar. In mainland China the product is often freshly distributed. In overseas Chinese communities living in [[Southeast Asia]], commercially packaged versions are often sold in jars containing blocks 2- to 4-cm square by 1 to 2&nbsp;cm thick soaked in brine with select flavorings.<ref>{{cite web|url=http://wanderingchopsticks.blogspot.com/2008/04/chaodoufu-ru-fermented-bean-curd.html |title= Chao/Doufu Ru (Fermented Bean Curd) |date= 19 April 2008 |access-date=2009-11-21}}</ref>
[[File:Wangzhihe_Fermented_Rose_Bean_Curd_on_shelf_(20200202160347).jpg|thumb|264px|right|rose red fermented bean curd  (玫瑰腐乳)]]

==History==
According to the 1596 ''[[Compendium of Materia Medica]]'' written by the Chinese polymath [[Li Shizhen]] during the Ming dynasty, the creation of soybean curd is attributed to the Han dynasty Prince [[Liu An]] (179 – 122 BC), prince of Huainan. Manufacturing began during the [[Han dynasty]] in China after it was created.<ref name=ferment>{{cite book
  |last = Steinkraus
  |first = Keith H.
  |title = Handbook of indigenous fermented foods
  |publisher = [[CRC Press]]
  |pages = 633–641
  |year = 2008
  |url = https://books.google.com/books?id=VKlHKIvrogUC&q=fermented+bean+curd&pg=PR5
  |isbn = 978-0-8247-9352-4 }}
</ref>

===Names===
In [[Mandarin Chinese|Mandarin]], the product is generally known as ''dòufǔrǔ'' ({{lang|zh|豆腐乳}}), "dòurǔ" ({{lang|zh|豆乳}}) or ''fǔrǔ'' ({{lang|zh|腐乳}}) {{mdash}} though in southwest China it is often known as ''lǔfǔ'' ({{lang|zh|卤腐}}). In English it is sometimes referred to as "soy cheese".

== Nutrition ==
[[File:HRW Fermented Chili Bean Curd.JPG|thumb|upright|Typical glass bottle of fermented chili bean curd]]

=== Nutritional value ===
Fermented bean curd contains [[organic acids]], alcohol, [[esters]] and other flavor primitives. It contains a large amount of hydrolyzed protein, free amino acids, fat, carbohydrates, [[thiamine]], [[riboflavin]], [[oxalic acid]], [[calcium]], [[phosphorus]] and other nutritional ingredients. It contains no cholesterol. The amount of [[protein]] in fermented tofu is about 12–22%.<ref>{{Cite journal|last=Li|first=Y.J.|date=2006|title=Modern research on Chinese sufu|journal=China Brewing|volume=1|pages=4–7}}</ref>

Ho et al. (1989) compared the volatile flavor compounds of red fermented bean curd and white fermented bean curd. Red fermented bean curd contains much larger amounts of alcohols, esters, and acids than the white variety. This may be due to the fermentation of red rice by ''Monascus'' spp.<ref>{{Cite book|title=Volatile components of the Chinese fermented soya bean curd as affected by the addition of ethanol in ageing solution|last=Hwan, Chou|first=C.H, C.C|publisher=J. Sci. Food Agric.|pages=243–248}}</ref> The differences in nutritional properties and fermentation between the two varieties are accompanied by differences in flavor and colour.

=== Health care function ===
The ''Food Encyclopedia'', written by Wang Su-Hsiung (1861) of the [[Qing dynasty]], made reference to preserved bean curd as superior to difficult-to-digest, hardened tofu especially for the elderly, children, and ill persons.<ref name="ferment" /> Fermented bean curd is reportedly easier to digest than unfermented bean curd, because it is made through the [[fermentation]] process of mold, making the protein more digestible, absorbable, and richer in [[vitamins]]. And the microorganisms decompose the [[phytic acid]] in the beans, making minerals such as [[iron]] and [[zinc]], which are initially poorly absorbed in soybeans, more easily absorbed by the body.<ref>{{Cite journal |last1=Liu |first1=Xu |last2=Liang |first2=Jingjing |last3=Ma |first3=Yanli |last4=Sun |first4=Jianfeng |last5=Liu |first5=Yaqiong |last6=Gu |first6=Xiaodong |last7=Wang |first7=Yinzhuang |date=October 2022 |title=The impact of protein hydrolysis on biogenic amines production during sufu fermentation |url=https://linkinghub.elsevier.com/retrieve/pii/S0956713522002985 |journal=Food Control |language=en |volume=140 |pages=109105 |doi=10.1016/j.foodcont.2022.109105|s2cid=248802396 }}</ref> So it may be easier for patients, elderly, or children to eat and absorb the nutrients.<ref>{{Cite book|url=https://books.google.com/books?id=PCyhiOoe49cC&pg=PA238 |title=History of Fermented Black Soybeans (165 B. C. To 2011)|last=Shurtleff|first=William|year=2011|isbn=9781928914419|pages=238|publisher=Soyinfo Center }}</ref>

It has been suggested that fermented bean curd may have certain health benefits, although there is insufficient data to confirm these claims. One report claims that the fermentation process generates [[isoflavones]], and that fermented bean curd could reduce the risk of [[coronary heart disease]], lower blood pressure, and prevent [[osteoporosis]].<ref>{{Cite journal|last=Lao|first=W.X.|date=2012|title=The production and nutrition value of "fuyu"|journal=Biology Teaching Chinese|volume=37|pages=19–20}}</ref>

==Characteristics==
Fermented bean curd has a special [[mouthfeel]] similar to certain dairy products due to the breakdown of its proteins which takes place during the air drying and fermentation. Lacking strong flavor prior to fermentation, fermented bean curd takes on the aroma and flavor of its marinade. The flavor is salty with mild sweetness.<ref>{{cite web|url=http://everything2.com/title/fermented+bean-curd |title= Fermented bean-curd |access-date=2009-11-21}}</ref> The texture and taste of fermented bean curd resembles a firm, smooth paste not unlike creamy [[blue cheese]]. (Indeed, this kind of tofu is sometimes called "Chinese cheese" in English.)<ref>{{cite web|url=https://www.shine.cn/feature/taste/1808150505/|title= China's 'vegetarian cheese' has health benefits|access-date=September 29, 2019}}</ref> Refrigerated, it can be kept for several years, during which time its flavor is believed to improve.

===Culinary use===
[[image:Wonton Noodles with Pig Trotters Braised With Fermented Beancurd.jpg|thumb|upright|Wonton noodles with pig trotters braised with ''nam yu'' (fermented bean curd)]]
Fermented tofu is commonly used as a [[condiment]], combined into sauces to accompany [[hot pot]], or consumed at breakfast to flavor rice, [[porridge]], [[gruel]], [[congee]], or [[erkuai]]. Usually{{citation needed|date=December 2015}} either several bricks are placed in a small bowl covered in the flavored brine or one to one half bricks are placed into a bowl. Then, chunks are broken off the brick and consumed with a mouthful of porridge or gruel.  The brine may also be used for flavoring.
Fermented bean curd can also be added in small amounts, together with its brine, to flavor stir-fried or braised vegetable dishes (particularly [[leafy green vegetable]]s such as [[Ipomoea aquatica|water spinach]]). In the [[Chaoshan]] region of China, fermented tofu is the main ingredient used to make a stuffed biscuit known as ''furu bing''.

===Comparison with cheese===
Both tofu and cheese are made from curds obtained from the coagulation of soy milk and dairy milk respectively. However, soybean curds are formed from the chemical destabilization of the [[micelles]] (using [[calcium sulfate]], [[magnesium sulfate]], etc.) allowing protein bonding while cheese curds are created from the enzymatic ([[rennet]]) hydrolysis of casein into para-casein. The bean curds are then simply pressed to produce [[tofu]] and are thus bland and highly perishable, like [[Fresh cheese|unaged cheese]], while fermented bean curd, like [[Cheese ripening|aged cheese]], is ripened with microorganisms and thus flavorful and  long-lasting.<ref>{{cite book
  |last = Needham
  |first = Joseph
  |title = Science and civilisation in China, Volume 6,&nbsp;Part 5
  |publisher = [[Cambridge University Press]]
  |page = 328
  |year = 2000
  |url = https://books.google.com/books?id=FgtFxedkgbcC&q=fermented+bean+curd&pg=PA320
  |isbn = 978-0-521-65270-4 }}</ref>

==Varieties==
[[File:Doufuru.JPG|thumb|Stinky tofu.]]

'''White preserved bean curd''' is the most common type and can be described without the white adjective. The flavor, color and aroma can be altered using various combinations of spices and seasoning in the brine with alterations in the commonly used combination of 10% rice wine and  12% salt.<ref name=tofubook>{{cite book
  |last1 = Shurtleff
  |first1 = William
  |last2 = Aoyagi
  |first2 = Akiko
  |title = The book of tofu: protein source of the future-- now!
  |publisher = [[Ten Speed Press]]
  |page = 256
  |year = 2008
  |isbn = 978-1-58008-013-2
 }}
</ref> Those with no alcohol produces "small cheese cubes" (''hih-fang'') while those with double the alcohol content produces "drunken cheese" (''tsui-fang'').<ref  name="tofubook" /> This variety is also available with chili and/or sesame oil. Seasonings can include anise, cinnamon, [[lemon juice]], [[lemon zest]], dried shrimp, and ham.  In addition, one can also obtain the curd dried, and without brine, which are then sold in paper cartons.

'''Red fermented bean curd''' ({{zh|t=紅腐乳 |p=hóngfǔrǔ |labels=no}}, or {{zh |t=南乳 |p=nánrǔ |labels=no}}) incorporates [[red yeast rice]] (cultivated with ''[[Monascus purpureus]]'') with the brining liquor for a deep-red color and distinctively thickened flavor and aroma. This variety may also contain chili. A popular derivative of this variety has an appearance of ketchup and is seasoned with rose wine, caramel and natural sugar.

'''Stinky fermented bean curd''' is fermented for over six months and is also popular due to its strong creamy flavor.  However, due to its strong acrid smell, this variety is an acquired taste.<ref>{{cite web|url=http://www.ellenskitchen.com/faqs/stinkytofu.html|title= Stinky Tofu |access-date=2009-11-21}}</ref> Note that stinky sufu differs from [[stinky tofu]] in appearance, consistency and salt content. Stinky sufu are made in the same cube-like shapes and has a similar smooth soft creamy texture as regular white sufu. In Taiwan, a green version is popular and made with [[sake lees]], crushed leaves and a green mucor mold. It is then fermented for 12 hours and sold on the streets.<ref  name="tofubook" />

'''Chiang fermented bean curd''' (''Chiang-doufu'') is made with cubes of tofu soaked in either Chinese-style [[miso]] (Chiang) or soy sauce for several days. Usually reddish-brown in color and salty, it may be dried and fermented further and may also be mixed with sake lees. In Japan, miso is used.<ref  name="tofubook" />

==Production==
[[File:The manufacturing of Sufi and low-salt Sufu paste.jpg|thumb|upright=1.1|Differences and similarities in the manufacturing of the low-salt Sufu paste (a novel Sufu product) and the Sufu (produced by the normal manufacturing method)]]
In order to produce fermented bean curd, cubes of dried tofu are allowed to fully air-dry under hay and slowly ferment from aerial bacteria and fungal spores. Commercially available fermented bean curd is made by using dry firm tofu that has been [[inoculate]]d with the fungal spores of ''[[Actinomucor elegans]]'', ''[[Mucor sufu]]'', ''[[Mucor rouxanus]]'', ''[[Mucor wutuongkiao]]'', ''[[Mucor racemosus]]'', or ''[[Rhizopus]] spp.''. This freshly fermented tofu is known as 'mold tofu' ({{lang|zh|霉豆腐}}).

The dry fermented tofu is then soaked in [[brine]], typically enhanced with Chinese rice wine, vinegar, chili peppers or sesame oil, or a paste made of rice and soybeans.  In the case of red fermented bean curd, [[red yeast rice]] (cultivated with ''[[Monascus purpureus]]'') is added for color.{{efn|1=The Hwang Ryh Shang Company of Taiwan, a major producer of fermented bean curd, mislabels this ingredient as "red date" ([[jujube]]) on the English-language list of ingredients on its product labels [http://www.yifanmall.com/english/product.asp?id=322], although the Chinese list of ingredients on the same product lists 紅糟 (literally "red [[Lees (fermentation)|lees]]", i.e. red yeast rice).}} Fermented bean curd is generally sold in small glass jars.

==See also==
{{portal|Food}}
* {{annotated link|List of fermented soy products}}
* {{annotated link|List of tofu dishes}}
* {{annotated link|Lufu (food)}}
* {{annotated link|Stinky tofu}}

==References==
{{notelist}}
{{reflist}}

==External links==
* {{cite journal | title=Comparative analysis of the microbial community and nutritional quality of sufu| year=2021| pmc=8358361| last1=Li| first1=X.| last2=He| first2=Y.| last3=Yang| first3=W.| last4=Mu| first4=D.| last5=Zhang| first5=M.| last6=Dai| first6=Y.| last7=Zheng| first7=Z.| last8=Jiang| first8=S.| last9=Wu| first9=X.| journal=Food Science & Nutrition| volume=9| issue=8| pages=4117–4126| doi=10.1002/fsn3.2372| pmid=34401063}}
* {{cite journal | title=Fermented Soy Products: Beneficial Potential in Neurodegenerative Diseases| year=2021| pmc=8003083| last1=Jang| first1=C. H.| last2=Oh| first2=J.| last3=Lim| first3=J. S.| last4=Kim| first4=H. J.| last5=Kim| first5=J. S.| journal=Foods| volume=10| issue=3| page=636| doi=10.3390/foods10030636| pmid=33803607| doi-access=free}}
*[https://web.archive.org/web/20061216142042/http://life.61soft.com/11/373059.htm Guide to making fermented bean curd] (archived 16 December 2006) {{in lang|zh}}
* {{Cite book|title = History of Fermented Tofu – A Healthy Nondairy / Vegan Cheese (1610–2011)|url = https://books.google.com/books?id=ltqO3LrvaE0C|publisher = Soyinfo Center|date = 2011-01-01|isbn = 9781928914402|language = en|last1=Shurtleff |first1=William |author-link=William Shurtleff |last2=Aoyagi |first2=Akiko|author-link2=Akiko Aoyagi }} The history of fermented bean curd is provided in this book as well as recipes for dishes that it can be used in. There is also a brief section on the production and how it is made.
* {{Cite journal|title = Bean-Curd Consumption in Hong Kong|jstor = 3773926|journal = Ethnology|date = 2001-01-01|pages = 113–128|volume = 40|issue = 2|doi = 10.2307/3773926|first1 = Sidney W.|last1 = Mintz|first2 = Chee Beng|last2 = Tan}} The consumption of fermented bean curd in China is examined in this article. It shows the ways that both the consumption and market has changed over time.

{{Cantonese cuisine}}
{{Soy}}

[[Category:Cantonese cuisine]]
[[Category:Chinese condiments]]
[[Category:Chinese inventions]]
[[Category:Fermented soy-based foods]]
[[Category:Han dynasty]]
[[Category:Tofu condiments]]
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