Fermented Tofu (Sufu): Nutrients, What Research Shows and Safety

Fermented tofu is tofu that has been left to ferment, then aged with salt, so it becomes a soft, strong-tasting paste or cube. It goes by many names: sufu, furu, fuyu, or "Chinese cheese." It is eaten in small pieces as a condiment, for example with rice porridge. This page keeps the food apart from fresh tofu and from supplements, and apart from hype. It is information only, not personal advice. [1]

Read this first

• Very salty. USDA lists 2,873 mg of sodium in 100 g of salted fermented tofu (fuyu). A small 11 g block holds about 316 mg, 14% of the 2,300 mg Daily Value, and people often eat several pieces. [1] [2]
• Biogenic amines. In a Chinese market study, fermented bean curd had the highest total biogenic amines of the foods tested (average 816.8 mg per kg). Biogenic amines such as histamine and tyramine can cause headaches and other symptoms in sensitive people. [5] [6]
• MAOI medicines: people on MAOI antidepressants are often told to ask about fermented soy foods. Ask the prescriber or pharmacist. [8]
• Homemade sufu: a 2026 report traced a botulism poisoning to homemade fermented bean curd. We give no home recipe. [9]
• Allergy: soybeans are a major US food allergen. For trouble breathing or swelling of the face or throat, call 911 (or your local emergency number). [4]
• Evidence in one line: we found no trial of fermented tofu for a health outcome.

What is in it (USDA values)

The values are for tofu, salted and fermented (fuyu), USDA FoodData Central, SR Legacy, FDC 174280. [1] The serving is the USDA household portion: 1 block, 11 g. We multiplied the 100 g values by 0.11.

% Daily Value uses the FDA 2016 Daily Values. USDA lists no fiber or sugar value for this item. Real products differ by recipe and how long they age. [1] A 2026 study of eight commercial fermented tofu products measured vitamin B12 and found only the gray type had about 1.1 mcg per 100 g; the others had under 0.4. Most of the B12 in the gray one was an inactive form, so the authors concluded fermented tofu is not a reliable B12 source. [10]

What research says

Eaten as food vs other forms. The sources above studied fermented tofu or fermented soy as foods. Results for fresh tofu, soy milk, soy protein or isoflavone supplements do not carry over; see soy foods. Fermented foods are also not the same as probiotic supplements; see fermented foods vs probiotic supplements. [17]

How much is a normal serving

Safety, allergy and medicines

• Sodium: WHO says high sodium raises blood pressure and the risk of heart disease and stomach cancer. [3] Pooled trials show that cutting salt lowers blood pressure. [16] People with chronic kidney disease are often given a lower sodium limit by their care team. [15]
• Histamine, tyramine and other biogenic amines: a study of foods sold in China found fermented bean curd had the highest total biogenic amine level of the categories tested (average 816.8 mg per kg). Histamine was found in 51.9% of all samples tested. The authors estimated a low chance (0.44%) of an acute histamine problem for the average eater of fermented bean products, and said high consumers may need attention. [5] A survey of sufu from the Chinese market estimated that 26.6% of products could cause histamine poisoning, 15.6% could cause headache through phenylethylamine and 23.4% migraine or headache through tyramine. [6] In a study of gray sufu, tyramine was more than three quarters of the amines in the final product. [7] A review says amine problems depend on the person, alcohol and certain medicines. [11] Another review found most Asian fermented soybean foods are within safe limits, but some contain vasoactive amines above toxic levels. [12] See histamine, tyramine and fermented foods.
• MAOI antidepressants: an older lab study found tofu stored for a week reached clinically significant tyramine levels, and advised people on MAOIs to avoid soy products. [8] This study was not about fermented tofu, but it shows how soy foods change with time. Ask the prescriber or pharmacist.
• Botulism from homemade products: a 2026 outbreak report from China traced a type B botulinum toxin poisoning to a homemade fermented bean curd. [9] Home fermenting has real risks; see fermented foods safety and home fermentation risks. We found no source in this research on commercial products.
• Soy allergy: soybeans are one of the nine major food allergens under US law. Symptoms can include hives, swelling of the lips, face or tongue, wheezing and throat swelling. Anaphylaxis needs emergency care: call 911. [4] See food allergy basics and emergency signs.
• Wheat, alcohol and other ingredients: the sources we read did not describe other ingredients such as wheat or rice wine in the products, so check the label.
• Pregnancy, breastfeeding and children: we did not read an official statement on fermented tofu. See foods in pregnancy.

Choosing, storing and food safety

• Buy products from sealed jars with a Nutrition Facts panel and compare sodium: 20% Daily Value or more per serving is high. [2]
• We did not read a source on storing opened jars, so we give no storage advice.
• For home fermentation, read fermented foods safety and home fermentation risks. [9]

Related pages

• Soy foods
• Histamine, tyramine and fermented foods
• Fermented foods safety and home fermentation risks
• Soy sauce and tamari
• Miso
• Food allergy basics and emergency signs