Abstract: Fermenting sufu by Rhizopus oligosporus Saito GIM3.381. The protease activity as typical, the single factor and the orthogonal experiment analysis of optimum of fermentation:fermentation temperature 20℃, time48 h, pH2.5, inoculating amount 10% (spore suspension) . In the fermentation process, sufu pehtze hardness increase first and then decrease, adhesion increased gradually, elasticity reduces gradually. The fiftieth day in the period of after-fermentation, the contents of water, amino acid nitrogen and aodium chloride were 66.1%, 1.76g/100 and 8.9g/100 g, reaching the mature standard.