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Soy and legumes
A quick, unsalted fermented tofu in which tofu cubes, with or without a mould coat, are kept for 12 hours or more in rice wine and its lees. Some makers add crushed leaves, cloves, orange peel and tofu whey and use a green Mucor mould.
A short entry: the sources we found record only what is said here about Quick wine-and-lees fermented tofu with green mould itself.
| Firm tofu, fresh or moulded | [sic-ftofu] |
| Rice wine and its lees | [sic-ftofu] |
| Crushed leaves, cloves, orange peel and tofu whey | Added in some areas[sic-ftofu] |
| Starter | green Mucor mould in some areas |
Total time across the recorded steps: 12 h
What changes: Starting material: cubes of firm tofu
Output: tofu cubes.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
A quick, unsalted fermented tofu in which tofu cubes, with or without a mould coat, are kept for 12 hours or more in rice wine and its lees. Some makers add crushed leaves, cloves, orange peel and tofu whey and use a green Mucor mould. Made in 3 steps over 12 h. The longest step, steep in rice wine and lees, takes at least 12 h (Shurtleff W 2004). A green Mucor mould does most of the fermenting.
| Main step | at least 12 hReported[sic-ftofu] | Steep in rice wine and lees |
|---|
It is fast and has no salt, unlike furu, which is salted and ripened for 2 to 6 months.
This tofu is made without salt. A CDC report describes one confirmed and one probable case of botulism in people who ate home-fermented tofu left to ferment at room temperature, and says spore germination and toxin formation need warm, anaerobic, low-acid, low-salt and low-sugar conditions. Do not make this at home from a description.
Hazards the sources name: Clostridium botulinum (botulinum toxin type B was found in home-fermented tofu in a CDC report; that tofu was fermented at room temperature at low salt and acidity; not tested in this product).
Every number is labelled with how it is known. How this atlas is made
