Soybean curd is also called soybean curd, which is another name for fermented bean curd by residents in some northern areas. It is a soy product fermented by microorganisms and a fermented condiment with unique national characteristics. Due to different eating habits in different places, there are many types of fermented bean curd in each region with different characteristics.

Nutritional value

●Sufu is rich in vitamin B. Regular consumption can supplement vitamin B12 and prevent Alzheimer's disease;

● Sufu It is rich in plant protein. After fermentation, the protein is decomposed into various amino acids and yeast and other substances are produced;

● Sufu also contains minerals such as calcium and phosphorus.

In the past, stinky tofu was generally considered an "unhealthy" food, but now it has become a good thing. According to Taiwan's "Health" magazine, stinky tofu is rich in plant-based lactic acid bacteria, which has good intestinal regulation and stomach strengthening effects.

The report stated that stinky tofu contains plant-based lactobacilli, the same as those in yogurt. Professor Okada Sanae of Tokyo University of Agriculture, Japan, known as the "Father of Plant-Based Lactic Acid Bacteria Research", discovered that foods such as stinky tofu and kimchi contain high concentrations of plant bactericidal substances, including tannins, plant alkaloids, etc., while plant-based The survival rate of lactic acid bacteria in the intestine is higher than that of animal lactic acid bacteria.