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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Sufu is a fermented soy‑bean curd produced by inoculating tofu with lactic acid bacteria and molds, then fermenting at ambient temperatures for several days under controlled salt levels.
Origin: Chinese (medieval) — Sichuan and Yunnan
See full technique reference →During fermentation, lactic acid bacteria lower the pH through acidification, while molds and bacteria produce proteases and lipases that hydrolyze proteins and lipids. The resulting free amino acids, especially glutamic acid, peptides, fatty acids, and volatile compounds such as 2‑ethyl‑1‑hexanol, create sufu’s characteristic umami flavor and aroma.
Primary Reaction
proteolysis, lipolysis, acidification
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