Directions

Ferment the Hairy Tofu (毛豆腐)

1. First, find a proper container to allow the tofu to ferment. I am making a large batch of tofu, so I use two big baking trays with a cooling rack: one to place at the bottom and one to cover on the top to create a fermenting room. 

   
2. If making a small amount, use a double-layer stackable basket set. The inner basket will lift the tofu, which not only allows air circulation but also let's excess moisture to drain down. Sometimes the fridge storage containers also comes with a draining basket, so it will work as well.
   
3. No matter what you use, make sure you wash the containers thoroughly. Once done, rinse well.
   
4. Dry the baking trays and rack in a 300F oven for 10 minutes. If you are using the plastic draining basket sets, do not put them in the oven. You can only air dry them. Once done, take the trays and baking rack out and let them cool.
   
5. Cut the firm tofu into bite-size pieces and set them aside. Make sure your hands, cutting board, and knife are clean, so you increase the chance of success. I have two packs of tofu. I cut the first pack into cuboids, because I will deep-fry them later. I cut the second pack into cubes and we will preserve them with a spicy rub.
   
6. Combine 1 tsp mucor powder with 1/3 cup of boiled but cooled water. Stir until no lumps remain. Mucor powder is a type of fungi that is carefully domesticated for fermenting purpose. You can click here to buy it.
   
7. Dip the tofu pieces into the muscovado solution and flip to ensure all sides are coated. Place the tofu onto the cooling rack (or draining basket) and continue to do the rest. Make sure you leave some space between each piece to allow the fur to grow.
8. Cover the tofu with the other baking tray to retain the moisture. Leave this at room temperature for 2-3 days. Feel free to open it anytime and take a look. Don't forget to Label it so you can track the time.
   
9. 12 hours later, the tofu already started to grow some tinny fur, about 1 mm. It is short, but quite fast.
   
10. 36 hours later, all the tofu is covered completely with white mycelium. I know it looks like mould. In fact, it is a non-harmful and edible mould, which gives the tofu that unique taste.
    
11. in 60 hours, all the tofu became fluffier because the mycelium grew much longer, and started connecting the tofu cubes next to it. They look like cotton cubes. That is when you know it is done.
    

Make the Crispy Hairy Tofu

1. If you are not a native Chinese, you will have no idea what to do and how to eat this moldy tofu, so I will show you two recipes to enjoy it. The first one is deep-fried furry tofu, which is a classic street food in Anhui province.

   

2. Heat 1.5 cups of oil to 380℉ / 193℃. Take the tofu and add to the oil. Make sure the furry side faces down because the bottom where it contacts the rack doesn't have the mycelium, so it will stick really badly to the wok. You have to use a ladle to spoon the oil over the top. Keep doing that until the surface is seared. Then it will not stick anymore. The total frying will take about 3 minutes over medium heat. Once they are golden brown, take them out of the oil and let them rest on the side.

   
3. To make a dipping sauce, add 1.5 Tbsp of cooking oil, 1.5 tbsp of minced garlic, and 2 tsp of red chili flake into a saucepan. Stir until fragrant. Continue by adding 2 tbsp diced scallion and 2 Tbsp of cilantro. Season it with 2.5 Tbsp of soy sauce and 1 tsp of Chinese black vinegar. Dilute the saltiness with 1 tbsp of water and mix well.
   
4. Serve the tofu with the sauce. When you dip the tofu, you have to poke a hole to allow the seasoning to fully infuse into the tofu and then enjoy! It is crispy on the outside and tender on the inside. The sauce is flavor, and the tofu has a distinct fermented taste.
   

Make the Fermented Bean Curd

1. The second recipe is called spicy fermented bean curd (红油腐乳), very popular in China. Lao gan ma also has it for sale. If you don't have time to make this, you can buy a bottle from the store and give it a try to see if you like it.

   

2. Heat 1 cup oil to 380℉ / 193℃ and turn off the heat. The purpose of the heating is to remove the raw oil taste. Put on the lid and let it cool completely.

   
3. While waiting, add 4 tsp of salt, 2 tsp of five-spice powder, 1 tsp of Sichuan peppercorn powder, and 1/3 cup of chili flake in a bowl. Mix well and set it aside. I used both mild and spicy chili powder to balance the heat level. You should choose the chili that fits your tolerance. If you don't eat spicy food, you can use sweet paprika instead.
   

4. Pour 1/3 cup of high-alcohol content liqueur into a bowl. I was supposed to use baijiu, but I couldn't find it around where I live, so I use vodka as a replacement. Whisky and Rum will also work.

   
5. Take a piece of tofu and dip it in the vodka. Flip to wet all the sides. The fluffy mycelium terns to absorb a lot of liquid. You should slightly shake off the excess so the tofu is not too wet.
   
6. Gently put the tofu into the spice mix and coat evenly. Store the tofu into clean jars. Continue to do the rest. Make sure you keep your wet hand wet and dry hand dry so you don't make a mess. Furu holds a special place among Chinese grandmothers' homemade condiments, cherished by children and grandchildren. While each grandmother has her own recipe, for many Chinese, this spicy fermented tofu evokes the nostalgic flavors of childhood and hometown.
   
7. Once done, pour the room-temperature oil into the jar. I use a spoon in between so the oil doesn't hit the tofu direction otherwise the impact force may break the tofu. Make sure the oil is enough to immerse all the tofu but leave 1 inch of space from the mouth of the bottle because it will continue to ferment as the day goes by, and it may overflow.
   
8. Fermented bean curd can stay good at room temperature for 6 months or 12 month in the fridge. You can enjoy it with white rice, congee, and noodle soup. You can also use it as an ingredient to incorporate into dishes such as char siu, braised pork belly.....