Tahu fermentasi

Tahu fermentasi (juga disebut keju tahu putih, keju tahu, keju kedelai, tahu yang diawetkan, atau sufu) adalah sejenis bahan penyedap Tionghoa berupa tahu olahan dan diawetkan yang digunakan dalam hidangan Asia Timur. The ingredients typically are soybeans, salt, rice wine and sesame oil or vinegar. In mainland China the product is often freshly distributed. In overseas Chinese communities living in Southeast Asia, commercially packaged versions are often sold in jars containing blocks 2- to 4-cm square by 1 to 2 cm thick soaked in brine with select flavorings.

Tahu fermentasi
Fermented tofu
Nama Tionghoa
Hanzi:	豆腐乳
Makna harfiah:	bean curd cream
Alih aksara Mandarin - Hanyu Pinyin: dòufurǔ - Wade-Giles: tou4-fu0-ju3 Yue (Kantonis) - Romanisasi Yale: dauh fuh yúh - Jyutping: dau6 fu6 jyu5
nama alternatif
Hanzi:	腐乳
Alih aksara Mandarin - Hanyu Pinyin: fǔrǔ Kejia (Hakka) - Romanisasi: fu nen Yue (Kantonis) - Romanisasi Yale: fuh yúh - Jyutping: fu6 jyu5
Nama Vietnam
Vietnam:	chao

Tahu fermentasi merah mawar (玫瑰腐乳)

Pranala luar

• Li, X.; He, Y.; Yang, W.; Mu, D.; Zhang, M.; Dai, Y.; Zheng, Z.; Jiang, S.; Wu, X. (2021). "Comparative analysis of the microbial community and nutritional quality of sufu". Food Science & Nutrition. 9 (8): 4117–4126. doi:10.1002/fsn3.2372. PMC 8358361  . PMID 34401063 . 
• Jang, C. H.; Oh, J.; Lim, J. S.; Kim, H. J.; Kim, J. S. (2021). "Fermented Soy Products: Beneficial Potential in Neurodegenerative Diseases". Foods. 10 (3): 636. doi:10.3390/foods10030636 . PMC 8003083  . PMID 33803607 . 
• Guide to making fermented bean curd (archived 16 December 2006) (dalam bahasa Mandarin)
• Shurtleff, William; Aoyagi, Akiko (2011-01-01). History of Fermented Tofu – A Healthy Nondairy / Vegan Cheese (1610–2011) (dalam bahasa Inggris). Soyinfo Center. ISBN 9781928914402.  The history of fermented bean curd is provided in this book as well as recipes for dishes that it can be used in. There is also a brief section on the production and how it is made.
• Mintz, Sidney W.; Tan, Chee Beng (2001-01-01). "Bean-Curd Consumption in Hong Kong". Ethnology. 40 (2): 113–128. doi:10.2307/3773926. JSTOR 3773926.  The consumption of fermented bean curd in China is examined in this article. It shows the ways that both the consumption and market has changed over time.