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2-week update on moldy tofu My attempt at making furu (fermented bean curd) at home, part 2 After growing white mold on tofu with a commercial starter for about 24 hours, I seasoned the cubes with Chinese baijiu, chili flakes, and salt (and five spice powder), then let them ferment for about 2 weeks (including 1 week in the fridge). After two weeks, the tofu cubes have become softer and creamier, and are already close to what I’m aiming for, though not yet as buttery as commercially made furu. S
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