Cubes of tofu fermented by mould and then brined in rice wine, pungent and cheese-like, spooned onto congee or used to season greens. It has been documented since the Ming dynasty, and the red varieties get their colour from red yeast rice.
Growing a specific mould on a low-acid, high-protein food in a warm box needs the right starter and the right conditions; what colonises tofu left out at home is not usually Mucor.
What goes into it
- firm tofu
- a Mucor or Actinomucor starter
- salt
- rice wine
- red yeast rice, for the red type
- chilli, for the spicy type
How it is made
Cubes of pressed tofu are inoculated with a Mucor mould and left in a warm humid box for several days until a white fur covers them entirely and enzymes have begun breaking the protein down. The furred cubes are then salted and submerged in rice wine and brine in sealed jars, where they ripen for months into something soft and spreadable.
How long it takes: several days of mould growth, then three to six months in brine
How it is eaten
A cube on congee, mashed into a dip for greens, or stirred into stir-fried water spinach.
History
Documented since the Ming dynasty; Mucor mould ferments the tofu before brining, and red varieties take their colour from red yeast rice.
Frequently asked questions
What is Furu?
Furu is a fermented & pickled from China: cubes of tofu fermented in brine and rice wine, pungent and cheese-like on congee. Documented since the Ming dynasty; Mucor mould ferments the tofu before brining, and red varieties take their colour from red yeast rice.
How is Furu made?
Cubes of pressed tofu are inoculated with a Mucor mould and left in a warm humid box for several days until a white fur covers them entirely and enzymes have begun breaking the protein down. The furred cubes are then salted and submerged in rice wine and brine in sealed jars, where they ripen for months into something soft and spreadable. It takes several days of mould growth, then three to six months in brine.
Can I make Furu at home?
No, and the atlas gives no method for it. Growing a specific mould on a low-acid, high-protein food in a warm box needs the right starter and the right conditions; what colonises tofu left out at home is not usually Mucor.
What goes into Furu?
Firm tofu, a Mucor or Actinomucor starter, salt, rice wine, red yeast rice, for the red type, chilli, for the spicy type.
How is Furu eaten?
A cube on congee, mashed into a dip for greens, or stirred into stir-fried water spinach.
