Sufu Is Funky, Creamy, and Bold – Just Like Great Cheese

Sufu doesn’t ask for your approval. It doesn’t whisper subtle notes of nuttiness or beg to be liked with a polite aroma. It walks into your kitchen, kicks open the fridge, and says:

“I’m here to bring the flavour.”

Sometimes called Chinese cheese, fermented bean curd, or tofu’s funkiest cousin, sufu is a creamy, salty, fermented marvel that turns tofu into something almost cheese-like—but in its own fearless way.

If you’ve ever found plant-based cheese underwhelming, too mild, or trying too hard to be dairy—sufu is what happens when tofu decides to age, ferment, and absolutely go off.

What Is Sufu, Really?

Imagine cubes of tofu packed into a brine with rice wine, salt, and aromatics. Over time, they break down, ferment, and transform into soft, spreadable nuggets of umami. Depending on the region and ingredients, sufu can be white (mild and buttery), red (spicy and complex), or even rose (subtly sweet).

It’s not a modern invention or a lab-grown alt-cheese. It’s a centuries-old delicacy found throughout China, Vietnam, and Taiwan—often eaten with rice porridge, or tucked into sauces where it disappears into a background hum of flavour.

But it’s more than history. It’s a challenge to rethink what “cheese” can mean.

Why It Belongs in the Vegan Cheese Hall of Fame

Let’s call it what it is: sufu doesn’t try to be dairy cheese—but it shares many of the things we actually crave from cheese:

• It’s creamy.

• It’s salty.

• It’s fermented.

• It’s intense.

If miso is umami’s best friend, sufu is the chaotic older sibling who crashes the party and makes everything more interesting.

And yes, it smells. So does gorgonzola. That’s flavour doing its thing.

Where Sufu Shines: Cooking Without Apology

No more guessing. Here’s exactly how to use sufu in ways that bring out its richness without overpowering a dish:

🥄 Spread it on crusty bread – Think funky butter. A little goes a long way.
🍜 Stir into congee or soup – The traditional use, and still the best for beginners.
🔥 Melt into sauces – A cube blended into cashew cheese or pasta sauce adds depth you can’t fake.
🥬 Toss into stir-fries – Dissolve it into your aromatics and let it coat everything in savoury gold.
🌶️ Blend into dips – Combine with silken tofu, garlic, and chilli oil for a spread that slaps.

But the Smell…

Yes, it’s pungent. Yes, it can seem a little scary. But just like aged dairy cheeses, the aroma is part of the experience. It’s a sign that fermentation has done its job: unlocking glutamates, concentrating savoury notes, and deepening complexity.

You wouldn’t judge blue cheese by its smell alone—so don’t write off sufu before giving it a fair shake.

Smart Storage, Small Doses

Keep sufu in the fridge, tightly sealed. Always use clean utensils to scoop it out—contamination can ruin its balance.

You only need a tiny cube to flavour an entire dish. That means one jar can last for months, giving you dozens of flavour boosts from a single purchase.

The Bottom Line: This Isn’t Tofu. It’s an Evolution.

Sufu isn’t for everyone—and that’s okay. But if you love food that’s bold, layered, and a little unruly... this is a discovery worth leaning into.

Forget ultra-processed alt-cheeses. Sufu is old-school fermentation, alive with character.

Once you taste it, you’ll stop asking where the flavour is hiding.

🔥 Want to try it? Start with white sufu, spread it thin, and pair it with silken tofu, garlic, and sesame oil for an unforgettable dip.

💬 Are you team sufu or still unsure? Share your first reaction, best recipes, or biggest fears in the comments. Let’s normalise the funk.