Harold McGee

Fermented Bean Curd

Appears in
On Food and Cooking
On Food and Cooking

By Harold McGee

Published 2004

  • About

Sufu (tou fu ru, fu ru) is soybean curd fermented by molds in the genera Actinomucor and Mucor, producing the Chinese and vegetarian equivalent of mold-ripened milk cheeses.

From the book On Food and Cooking (2nd edition) by Harold McGee. © 2004 Harold McGee. By permission of Scribner, a division of Simon & Schuster, Inc.