**3.5 Soybean curd**

*Actinomucor* spp., i.e. *A. elegans* and *A. taiwanensis*, and *Rhizopus* spp., i.e. *Mucor sufu* and *Mucor wutungkiao* are used as starters for high quality sufu making (Han et al., 2001). After preparation of tofu from soybean, one or more types of the above microorganisms are inoculated to ferment pehtze. The pehtze is transferred to salt-saturated solution to adsorb salt until the salt content of pehtze reaches about 16%, which takes 6–12 days. After maturation with different kinds of dressing mixture, different kinds of sufu are produced.
