Making Sufu

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Hope this helps.

Audrey

Found at FamousChinese and from Wikipedia.

Sufu Production

In order to produce pickled tofu, cubes of dried tofu are allowed to

fully air-dry under hay and slowly ferment from aerial bacteria and

fungal spores. Commercially available pickled tofu is made by using

dry firm tofu that has been inoculated with the fungal spores of

Actinomucor elegans, Mucor racemosus, or Rhizopus spp..

The dry fermented tofu is then soaked in salt water, Chinese wine,

vinegar, and minced chiles, or a paste made of rice and soybeans. In

the case of red pickled tofu (???????????? in Chinese, Pinyin: h??ng

d??ufu r??), pulverized red dates (jujube) or fermented red rice are

added for color. Pickled tofu is generally sold in small glass jar.

Pickled tofu has a special mouth feel similar to certain dairy

products due to the breakdown of its proteins which takes place

during the air drying and fermentation. Since it does not have a

strong odor by itself, pickled tofu takes on the smells and taste of

its soaking liquid. The texture of pickled tofu resembles a firm,

smooth paste not unlike cold cream cheese. (Indeed, this kind of

tofu is sometimes called " Chinese cheese " in English). When

refrigerated, it can be kept for several years, during which time

its flavor is believed to improve.

Pickled tofu is commonly added in small amounts, together with a

little bit of its soaking liquid, to flavor stir-fried or braised

vegetable dishes (particularly leafy green vegetables like Ipomoea

aquatica|water spinach). Often, it is eaten directly as a condiment

with rice.