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Tofu is made by coagulating soy milk and pressing the resulting curds. Although pre-made soy milk may be used, some tofu producers begin by making their own soy milk, which is produced by soaking, grinding, boiling and straining dried (or, less commonly, fresh) soybeans.
Fermented soy protein comes from soybeans and undergoes a process of allowing the bean curd, or dried tofu, to fully air-dry and ferment from bacteria and fungal spores in the air. After the fermentation process the soy protein, like tofu, is then soaked in brine. Tofu is made like cheese, where the soybean curds are formed by destabilizing the micelles and resulting in tofu. Fermented tofu is like aged cheese, where it is exposed to microorganisms.