Mao-tofu was fermented for 6 days with a Mucor strain and extracted with pH 6.5 water and 40% ethanol to generate respective two extracts. Immune potentials of Mao-tofu and two extracts were assessed, via assessing the changes of several immune indices related to immune organs, cells, and molecules in normal mice. Compared with the unfermented tofu, Mao-tofu had somewhat higher immune activities towards the mice in all cases, indicating improved immune potential by the Mucor-mediated fermentation. More important, two extracts (especially water extract) had much higher immune activities towards the mice than Mao-tofu (P < .05). Two extracts were in dose-dependent manner to improve immune status of the mice, via increasing spleen and thymus indices, percentages of T-helper (CD4+) and T-cytotoxic (CD8+) lymphocytes in plasma, serum contents of two complements (C3 and C4) and Th1 cytokines (IL-2 and IFN-γ), but decreasing serum contents of Th2 cytokines (IL-4, IL-5, and IL-10).