Mildew tofu can usually be divided into three types: white, red and green. White mildew tofu is made without adding red yeast to keep its natural color. Moldy tofu blank with monascus is red moldy tofu, and cyan moldy tofu refers to stinky moldy tofu, also known as Fang Qing. Bitter pulp water and salt water were added in the curing process, which was bean blue.

Moldy tofu is fermented in the production process, and protease and bacteria attached to the epidermis slowly penetrate into the interior of the tofu blank, gradually decomposing protein into various amino acids and free fatty acids. After 3 months to half a year, the crisp and delicate fermented bean curd is ready and delicious.

Extended data

Sufu, like soybean products such as fermented soybean, is a healthy food highly praised by nutritionists. Its raw material, dried bean curd, is originally a bean product with high nutritional value. Protein content 15% ~ 20%, which is equivalent to meat and rich in calcium. During the production of sufu, protein has higher digestion and absorption rate and richer vitamin content.

Because microorganisms decompose phytic acid in beans, minerals such as iron and zinc with low absorption rate in soybeans are more easily absorbed by the human body. At the same time, because microorganisms synthesize vitamin B 12 that is not found in general plant foods, vegetarians often eat fermented bean curd, which can prevent pernicious anemia. The raw material of fermented bean curd is the "white blank" of dried bean curd.

Inoculate the white blank with appropriate kinds of molds and cultivate it under appropriate conditions, and soon white hairs will grow on it-molds will multiply in large numbers. These strains are harmless to human beings, and their function is only to decompose protein in white space, producing amino acids and some B vitamins. Rubbing the white blank, and finally curing it, it becomes fermented bean curd.

Reference source; Baidu Encyclopedia-Moldy Tofu