During the production of fermented bean curd, 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.

Sufu, also known as bean curd, south milk, moldy bean curd, soybean bean curd, bad bean curd (if pickled with bad sauce), cat milk and soybean milk, is a kind of bean food which is fermented and pickled by mold and processed twice. It is a common side dish for East Asians or used for cooking. The tofu in Suzhou is yellow and white, with delicate taste; The fermented bean curd in Beijing is red and sweet; There are several kinds of fermented bean curd in Sichuan, which are spicy. Stinky tofu is also a kind of tofu. [1] Sufu, like soybean products such as douchi, is a healthy food highly praised by nutritionists.