Two readers have also written said Asians only use fermented soy.

But my wife, born and educated in China, a practicing M.D. here in the U.S., and also an excellent cook, insists the commonest tofu that she usually uses is made by soaking soybeans overnight to soften them, then boiling. No fermentation involved. Maybe the boiling is enough to "detoxify"? There is also fermented tofu that she uses, which is different, and is usually used for flavor. Also, many Chinese people I know use soy milk, which is not fermented.

Indeed, the information in the Wikipedia article agrees with what she says:

https://en.wikipedia.org/wiki/Tofu

There is a short section on the fermented variety:

https://en.wikipedia.org/wiki/Tofu#Fermented