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Learn how to make hairy tofu, also known as Máo Dòufu, at home with just 2 ingredients. This Chinese fermented tofu is naturally coated with a white, hairy mold and has a pungent smell that will remind you of blue cheese!
Have you ever wondered what hairy tofu is or how it’s made? I’ve got you covered. In this post, you will learn everything you need to make hairy tofu from scratch and the best ways to cook it.
I’m a huge fan of fermented foods, having created the first vegan blue cheese 10 years ago and then experimenting with chickpea miso and chao tofu among many others.
Recently, during a trip to Southeast Asia, I tried hairy tofu (sometimes also called stinky tofu), and I have to admit I was pleasantly surprised. While the name doesn’t sound very appetizing, it’s a unique dish that can taste fantastic if well prepared.
📘 Wait, What’s Hairy Tofu?
Máo Dòufu (毛豆腐), also known as hairy tofu because of its appearance, is a dish originating in China. It consists of firm tofu that’s inoculated with a mold (Mucor) and incubated for 3-7 days. As it ages, the tofu develops a fluffy white mold. Its texture turns custardy, and its flavor becomes sharp, almost pungent.
Is hairy tofu and stinky tofu the same? It’s different, although hairy tofu is also stinky! Hairy tofu is fermented until a thick layer of mold grows on it, while stinky tofu is fermented directly in a brine, with no visible mold.
Both are popular in Hong Kong and Taiwan and are sold as street food. Vendors will deep-fry tofu, drizzle it with various sauces, and garnish it with extra toppings.
What Does It Taste Like? Before talking about the taste, let’s talk about its smell. If you’re familiar with natto or aged cheeses, you will feel right at home 😄 Hairy tofu basically smells like a mix of strong Camembert and blue cheese. It’s not exactly stinky, but I may be biased as a French person who used to love strong cheeses.
Now the taste: That one is quite hard to describe. Again, you could compare it to blue cheese, minus the sharpness. It has some tang and a strong fermented flavor, like natto.
Why Give It A Try?
Two reasons. First, it’s super fun to make! You will see the tofu cubes slowly transform into white fluffy balls in just a few days. Second, it tastes really interesting, especially if you like cheese and other fermented foods.
🌿 Ingredient Notes
Firm tofu
Use firm or extra-firm tofu. Silken tofu won’t work well with this recipe.
Hairy tofu starter
Just like in camembert, you will need a starter for the mold to grow. To make hairy tofu, the starter consists of Mucor, usually mixed with rice flour. It comes in powder form and is sold in small packets.
Where to buy: You can find these at well-stocked Asian supermarkets (ask if they can order it for you) or online. You can also check eBay or even Aliexpress.
And if you’re wondering, yes, it’s possible to make hairy tofu without any starter, but the environment matters a lot. Traditionally, tofu was placed on a straw or bamboo tray and left to ferment in a warm, slightly humid environment. Nowadays, most hairy tofu producers rely on a starter instead. It helps ensure consistent quality while reducing the risk of unwanted or harmful mold growth.
🥢 Equipment
To incubate the tofu, you will need a container. Some people use bamboo steamer baskets, but after testing this method, I do not recommend it. As the white mold develops, it forms a dense mycelium that easily sticks to porous surfaces. In a bamboo basket, the tofu sticks to the wood, making it difficult to clean and sanitize.
Instead, I recommend using a plastic sprouter tray. It’s inexpensive, provides good airflow, and can go straight into the dishwasher, making it much more practical.
🥣 Step-by-Step Instructions
- Dice the tofu. Start by dicing the tofu into 1-inch (2.5 cm) cubes.
- Steam it. Arrange the tofu cubes in a steamer and steam for 7 minutes.
- Add the starter to a bowl. Add the water and starter powder to a small bowl.
- Mix with water. Using a spoon, mix the powder with the water.
- Stir well until the water looks cloudy.
- Dip each cube of tofu. Using a pair of chopsticks, dip each tofu cube into the water.
- Arrange on a grid. Transfer to a grid, leaving about 1 inch (2.5 cm) between each cube of tofu.
- Close the container. Close the container with its lid and place it in a warm place for 5-7 days.
- 3 days later. You should see a thin layer of mold appearing on Day 2. By Day 3, your tofu cubes should look very fuzzy. You’re on the right track!
- 4 days later. Once the mold starts growing, it will grow very quickly. By Day 4, your tofu will look like fluffy balls!
📔 Thomas’ Tips
Avoid handling the tofu with your hands. After steaming, use chopsticks to dip each piece in the water and transfer it to the container. Using your hands could contaminate it, and you would end up with unwanted molds growing.
Pat the container dry. If you notice condensation inside the container after day 3-4, pat it dry using a kitchen paper towel.
Keep an eye on the tofu as it ferments. Depending on temperature and humidity, it will take anywhere between 2 to 7 days to become fully covered in mold. The longer it ages, the stronger it becomes. The texture also gradually turns softer and more custardy.
🍚 How to Use It
Now that your tofu is nice and fluffy, let’s see how you can use it! The two most common ways are:
Option 1 – Deep-fry and garnish
- Deep-fry. Heat oil in a pot over medium heat. Once hot, deep-fry the tofu cubes for 3-4 minutes.
- Garnish. Transfer to a plate and drizzle with sweet chili sauce (or your fav sauce), chopped green onions, and/or sesame seeds. Enjoy!
Option 2 – Coat with chili
- Dip in chili flakes. Dip each tofu cube in alcohol (30-40% ABV) and then coat it in a mixture of red pepper flakes and salt.
- Transfer to a glass jar. Add the coated tofu cubes to a clean jar and slightly pack them. Refrigerate for 1-2 weeks. Just like chao, you can then enjoy them as a condiment on top of white rice!
❄️ Storing
Once your tofu is fully coated with white mold, you can store it in the refrigerator for up to 7 days. It will keep longer if dipped in alcohol and coated with salt and chili flakes.
💬 FAQs
It’s mildly stinky. It can be compared to a strong Camembert or blue cheese.
It’s typically a mix of Mucor species.
As long as you don’t see any other mold, you should be good to go. If your tofu shows signs of pink, blue, or black mold, it’s been contaminated and shouldn’t be eaten.
Keep it at room temperature, ideally 68-70°F (20-21°C). In winter, place the container near a heat source, such as a radiator.
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Homemade Hairy Tofu (Mao Tofu)
Equipment
Ingredients
- 17.5 ounces (500 g) firm tofu
- 1/2 cup water boiled and cooled down completely
- 1 packed hairy tofu starter
Instructions
- Prepare the tofu. Rinse the tofu under cold water and pat it dry using kitchen paper towels. Next, dice it into 1-inch (2.5 cm) cubes.
- Steam it. Prepare a steamer by placing a bamboo basket steamer over a pot of boiling water. Arrange the tofu cubes inside the steamer and steam for 7 minutes. Allow the tofu to cool down completely.
- Prepare the starter. Add the water and starter powder to a small bowl. Using a spoon, mix the powder with the water.
- Dip the tofu. Using a pair of chopsticks, dip each tofu cube into the water. Transfer them to the grid of the container, leaving about 1 inch (2.5 cm) between each cube.
- Ferment it. Close the container with its lid and place it in a warm place for 5-7 days. Note: During Winter, I simply place the container next to a heat source like a radiator.You should see a thin layer of mold appearing on Day 2. By Day 3, your tofu cubes should look very fuzzy. Once the mold starts growing, it will grow very quickly, and by Day 4, your tofu will look like fluffy balls! It's ready once it is completely covered and hidden under a thick layer of mold.Once your tofu is fully coated with white mold, you can store it in the refrigerator for up to 7 days. It will keep longer if dipped in alcohol and coated with salt and chili flakes.
How to Use It
- Option 1 – Deep-fry: Heat about 2 cups of oil in a pot over medium heat. Once hot, deep-fry the tofu cubes for 3-4 minutes or until golden brown.Transfer to a serving plate, and drizzle with your favorite sauce (for example, chili sauce, garlicky soy sauce, or chili oil) and garnish with chopped green onion, cabbage pickles, or toasted sesame seeds.
- Option 2 – Coat with chili: Mix 1 tbsp red pepper flakes (or Gochugaru) with 1 tbsp salt, 1 tsp sugar, and 1/4 tsp five-spice powder. Set aside.Quickly dip each tofu cube in vodka (or any alcohol with 30-40% ABV) and then coat it in the mixture of red pepper flakes and salt.Transfer the coated tofu cubes to a clean jar and slightly pack them. Refrigerate for 1-2 weeks to allow the flavors to develop. You can then enjoy them as a condiment over white rice!
Notes
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
Leave a Comment
I made hairy tofu, and even hairy tempeh! (yes double mold!). It was easy and beautiful. Now i wonder if it is possible to propagate the culture. Can i let it sporulate, dehydrate and use that as inoculant for the next batch? Did you try this?
Thanks for the work you do! My best source for quality recipes!
Hairy tempeh sounds very interesting/intriguing! As for dehydrating it and using it as an inoculant, I’ve never tried this so I can’t say if it will work or not. My guess is that if it’s dehydrated at a low temperature it should work. Keep me updated if you give it a try!
Smell a bit stinky! Taste amazing!
Thanks Tommy, I’m happy you had success with this recipe!
White mold on day 2 already! So excited to see how it develops 😄
After 5 days, the mold completely covered my tofu, like fluffy little cottons. I deep-fried them and served them with sweet chili sauce. The smell was very unique, stinky but not rotten. And the taste was amazing. Such a great recipe!
Satisfying, isn’t it? 😀
Yes, the smell reminds me of a strong camembert, but nothing repelling. Glad you liked it!
Awesome! Let me know how it turns out!