📝 About This Recipe
Often referred to as 'Chinese Cheese,' Sufu is a traditional fermented delicacy that transforms humble tofu into a buttery, umami-rich spread with a complex, savory depth. This recipe uses the traditional natural mold inoculation method followed by a flavorful brine aging process involving red yeast rice and rice wine. The result is a velvety condiment that adds an incomparable soul to stir-fries, marinades, or simply enjoyed atop a warm bowl of congee.
🥗 Ingredients
The Tofu Base
- 2 blocks Extra-Firm Tofu (approx. 14oz each, must be very fresh)
- 3 tablespoons Sea Salt (non-iodized)
The Fermentation Starter
- 1/2 teaspoon Actinomucor elegans (Sufu Starter Culture) (can be sourced online; alternatively use hay or rice straw for traditional wild inoculation)
- 2 tablespoons Toasted Wheat Flour (to help the mold adhere)
The Red Brine (Dressing)
- 1 cup Baijiu or High-Proof Rice Wine (at least 40% alcohol to prevent spoilage)
- 3 tablespoons Red Yeast Rice (provides the iconic crimson color and earthy flavor)
- 1/4 cup Light Soy Sauce (for depth of flavor)
- 2 tablespoons Granulated Sugar (to balance the salt and feed the fermentation)
- 1 teaspoon Sichuan Peppercorns (lightly toasted and crushed)
- 2 pieces Star Anise (whole)
- 1 cup Boiled Water (cooled to room temperature)
- 1 tablespoon Chili Flakes (optional, for spicy sufu)
👨🍳 Instructions
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1
Begin by pressing the extra-firm tofu for at least 60 minutes using a tofu press or heavy plates to remove as much moisture as possible. Dry tofu is essential for the mold to take hold.
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2
Cut the pressed tofu into uniform 1-inch cubes. Place them on a wire rack set over a baking sheet and bake in a low oven at 150°F (65°C) for 20 minutes to further dehydrate the surface, then let cool completely.
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3
In a small bowl, mix the sufu starter culture with the toasted wheat flour. Lightly dust each tofu cube with this mixture until all sides are thinly coated.
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4
Arrange the cubes on a bamboo steaming tray or a wooden board, ensuring they do not touch each other. This allows for proper airflow.
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5
Cover the tray with a clean, damp cloth and place it in a dark, warm spot (about 75-80°F). Let it sit for 3 to 5 days. You are looking for a white, fuzzy mycelium (mold) to completely envelop the cubes.
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6
Once the tofu is covered in white fuzz, it is time to stop the initial fermentation. Prepare a small bowl of rice wine and gently dip each fuzzy cube into the wine to 'tame' the mold.
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7
Roll the wine-dipped cubes in sea salt, coating them lightly but evenly. This salt acts as a preservative for the next stage.
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8
Prepare the red brine: In a saucepan, combine the red yeast rice, sugar, soy sauce, star anise, Sichuan peppercorns, and water. Bring to a simmer for 10 minutes to extract the color and flavor, then remove from heat and let cool completely.
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9
Once the brine is cold, stir in the high-proof rice wine (and chili flakes if using). The alcohol content is crucial for safety and texture.
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10
Carefully pack the salted tofu cubes into sterilized glass jars. Do not pack them too tightly; leave some room for the liquid.
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11
Pour the red brine over the tofu until the cubes are completely submerged. Ensure there is at least an inch of liquid above the tofu.
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12
Seal the jars tightly and store them in a cool, dark cupboard. Let the flavors develop and the texture soften for at least 30 days, though 60 days is even better for a 'melt-in-the-mouth' consistency.
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13
Check the jars weekly. If the tofu absorbs the liquid, top it up with a bit more rice wine to keep the cubes submerged. After the aging period, move to the refrigerator to slow the fermentation.
💡 Chef's Tips
Always use the firmest tofu you can find; silken or soft tofu will disintegrate during the mold-growing phase. Sterilization is key—ensure your jars, racks, and hands are impeccably clean to prevent the growth of 'bad' black or yellow molds. If you see black, green, or bright yellow mold during Step 5, discard the batch and start over; only white or slightly grey fuzz is safe. The quality of the rice wine significantly impacts the final taste; use a fragrant Shaoxing or a high-quality Baijiu for the best results. For a creamier texture, increase the aging time; the longer it sits in the brine, the more the proteins break down into a buttery paste.
🍽️ Serving Suggestions
Whisk a cube of Sufu into a dressing for sautéed water spinach (Ong Choy) for a classic Cantonese side. Spread a small amount onto steamed buns (Mantou) for a savory, fermented breakfast treat. Use the red brine and a cube of tofu as a marinade for 'Char Siu' style roasted pork or chicken wings. Stir a teaspoon into a hot bowl of rice congee or oatmeal to add instant savory depth. Pair with a crisp, cold lager or a light jasmine tea to cut through the rich, salty umami of the tofu.