Hairy Tofu

Hairy tofu, as its name implies, is tofu adorned with delicate wisps of fluffy white mycelium. These “hairs” are the result of a fungal spore, a type of mucor, that inoculates the tofu during the fermentation process. The outcome is a unique culinary creation, boasting a firm yet surprisingly creamy texture, and taste reminiscent of cheese.

The dish carries a distinctive aroma, characteristic of many fermented products, which intensifies when the tofu is cooked. Overall, the taste of hairy tofu is a bit tangy and unique. Hairy tofu comes with an acquired taste and aroma for those seeking a novel and adventurous experience.

History

Hairy tofu holds a special status as a local delicacy in the Huizhou district of Huangshan City, situated in East China’s Anhui province. While the precise origin of hairy tofu remains elusive, the tradition of fermenting tofu and incorporating mold in Chinese cuisine dates back centuries.

According to local lore, there are intriguing tales surrounding the discovery of hairy tofu. Some accounts attribute its introduction to Zhu Yuanzhang, the founding emperor of China’s Ming dynasty. Other stories suggest that during the Qing dynasty, hairy tofu was exclusively enjoyed by the imperial family. However, the veracity of these legends remains uncertain, serving as a testament to the deep-rooted affection for this dish within the Anhui province.

Sourcing Mucor Powder 

A species of edible fungi in the mucor genius is responsible for transforming the tofu into is hairy-cheese-like status. To make hairy tofu that is safe to eat, mucor powder must be purchased to inoculate the tofu with.  This will require some research if you live outside of China. Curated Kitchenware has Mucor powder for purchase and ships to many countries, prices and shipping fees will vary. There are also several options for purchase on eBay. This will require typing ‘mucor powder’ in Mandarin (毛霉粉) to locate buying options. 

How To Make: 

Sanitize:

To make this fermented tofu safely, start by cleaning all containers and utensils. You can use a dishwasher with a sanitize setting or soak them in a mixture of 2 tablespoons of bleach per gallon of water for 10 minutes. Rinse and dry them well.

Prep Tofu:

Next, cut firm tofu into 1 to 1.5-inch cubes and steam them for 15 minutes. Let them cool. Make a mixture of mucor powder and water in a bowl, and use tongs or chopsticks to dip each tofu cube into this mixture, making sure they are evenly coated.

Ferment:

Now, get ready for the fermentation process. There are a few options for the setup. Arrange the coated tofu cubes on a cookie rack in the oven, on a tray with a loosely covered lid, in a bamboo steamer basket, or in an unplugged dehydrator. Avoid using paper to line the tray to prevent sticking. Cover the setup with a cloth to keep the light out and place it in a warm and humid place.

Let the tofu ferment until it turns white and fluffy, which usually takes 2-3 days under good conditions. Well-fermented hairy tofu will have a fluffy, snow-white appearance. The fluff might bear a uniform distribution of small black spores atop it.

When in doubt toss it out!

If you notice anything unusual, like inconsistent growth or anything other than the expected fluffy, white appearance with possibly unison small black spores on top, throw out the entire batch of hairy tofu. Following these steps ensures you make delicious and safe hairy tofu.

Tips For Success:

• When fermenting the tofu, ensure the mycelium has access to oxygen by not fermenting it in a fully sealed container.
• Ideal growing conditions for hairy tofu include 70-80% humidity, warm weather (70F or 21C), and darkness. If the humidity is too low, tofu will dry out before mycelium growth. Cooler weather may extend the fermentation period. Light will hinder its growth. 
• Once fermented, refrigerate the hairy tofu and consume it within two days. 

Your experience is valuable to us!

We want to hear about your hairy tofu adventure! Have you tried making this adorable, fluffy tofu at home?  Share your experience and join our community by leaving a review on our blog.

Hairy Tofu

Recipe by Dakota Ovdan

Servings

4-16

servings

Prep time

30

minutes

Total time

45

minutes

Hairy tofu, as its name implies, is tofu adorned with delicate wisps of fluffy white mycelium. This tofu is firm yet creamy, tangy, and reminiscent of cheese. It comes with an acquired taste and aroma for those seeking a novel and adventurous experience.

Ingredients

• 1-4 packages firm tofu

• 1 package (or one teaspoon) of mucor powder

• 3/4 cup of room-temperature water

Directions

• Sterilize Containers and Utensils: Sterilize all containers and utensils that will be used. Use a dishwasher on the sanitize setting or soak them in diluted bleach water (2 tbsp of bleach per gallon of water) for 10 minutes. Rinse and dry.
• Prepare Tofu:
  Cut tofu into 1-1 1/2” inch cubes.
  Steam the tofu in a double boiler for 15 minutes, then let it cool.
• Prepare Mucor Solution: Mix the mucor powder with water in a bowl.
• Coat Tofu with Mucor Solution: Using tongs or chopsticks, dip each tofu cube into the bowl of mucor water, ensuring an even coating.
• Prepare for Fermentation:
  Place tofu cubes 1/2-1” apart on a cookie rack in the oven, on a tray with a loose lid, in a bamboo steamer basket, or in an unplugged dehydrator for fermentation.
  Do not line the tray or rack with paper as it may stick to the tofu.
  Cover with a cloth to prevent light from shining in, and place it in a warm and humid spot.
• Fermentation:
  Allow the tofu to ferment until it becomes white and fluffy. Under ideal conditions, this process takes 2-3 days.
  Properly fermented hairy tofu will have fluffy, snow-white mycelium, potentially with very small black spores evenly distributed on top.
  When in doubt, throw it out. Discard the whole batch of hairy tofu if there is any inconsistent mycelium growth or the presence of anything other than fluffy, white mycelium with potentially small black spores (smaller than a ballpoint pen dot) evenly distributed on top.

Notes

• When fermenting the tofu, ensure the mycelium has access to oxygen by not fermenting it in a fully sealed container.
• Ideal growing conditions for hairy tofu include 70-80% humidity, warm weather (70F or 21C), and darkness. If the humidity is too low, tofu will dry out before mycelium growth. Cooler weather may extend the fermentation period. Light will hinder its growth. 
• Once fermented, refrigerate the hairy tofu and consume it within two days.