Homemade Hairy Tofu (Mao Tofu)
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!
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
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.
