Furu, also known as "Chinese cheese," is traditionally considered in Chinese medicine to be sweet and warm in nature, with effects such as invigorating blood to resolve stasis and strengthening the spleen to aid digestion. Modern nutrition has proven that after fermentation, tofu gains more easily digestible and absorbable essential amino acids, niacin, and other minerals like calcium. Fermentation, in particular, produces Vitamin B12, which is generally not found in plant-based foods.
Depending on the production methods and ingredients, Furu varies in color, flavor, and nutrition. White Furu contains no additional ingredients and retains its natural color. Red Furu is fermented from cured tofu with red yeast rice, liquor, wheat koji, and protease. The lovastatin contained in red yeast rice is significant for lowering blood pressure and blood lipids, offering certain health benefits. Green Furu, which is essentially stinky tofu, is made with bitter brine and salt, giving it a greenish color. It undergoes more complete fermentation than other varieties, resulting in higher levels of amino acids and esters. Flower Furu typically includes ingredients like chili, sesame, shrimp roe, sesame oil, ham, cabbage, and mushrooms, making it the most nutritionally complete. Additionally, some small white spots may appear on Furu, which are actually tyrosine crystals and are safe to eat.
In addition to being eaten directly, Furu can be used in cooking to add saltiness, enhance aroma, and provide a savory flavor, as seen in dishes like Furu stir-fried pork, Furu water spinach, and Furu steamed twisted rolls. It should be noted that individuals with hypertension, cardiovascular disease, gout, kidney disease, or gastrointestinal ulcers should consume it in moderation to avoid aggravating their condition. For the general population, it is advisable to use a small amount of Furu or low-salt Furu, preferably made into a sauce before adding it to dishes.