SUFU: LACTO-FERMENTED TOFU

SUFU: LACTO-FERMENTED TOFU

Idon’t eat soy myself except maybe the occasional foray into soy sauce on rice. This is mostly because it’s just not something I ever think to eat or purchase.

I know there are many concerns around the consumption of soy, most especially the industrialized, processed, genetically modified soy that saturates U.S. markets. That said, I find it helpful to understand a little bit about soy and its many forms since it is possible to source better soy options.

So this recipe caught my eye and looks like a good feta or other flavorful cheese replacement for those sensitive to dairy.

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.

SUFU

Ingredients:

8 oz block firm tofu

1 tablespoon salt

2 teaspoons sesame oil

½ – 1 teaspoon dried red chili flakes

Spring or filtered water

Instructions:

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.

http://blog.culturesforhealth.com/sufu-lacto-fermented-tofu/

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No hemos conseguido ningún artículo en idioma español, pero podemos transcribir lo siguiente:

que el SOFU, se obtiene mediante el desarrollo de mohos en el TOFU, que provocan la transformación del producto que dura de 3 a 7 días, y continúa durante la maduración que puede durar varios meses, se consume como  condimento o directamente con vegetales, al ser un alimento fermentado es más fácil de digerir.

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