Hairy tofu, also known as ‘mao tofu’ is a delicacy in China’s Anhui province, but it comes with an acquired taste. This soy product proves to be incredibly versatile, its unique flavor and texture pares well with many recipes that call for firm tofu. Today, we explore three popular preparation methods. For detailed instructions on crafting hairy tofu from scratch, please refer to our dedicated post [here].
1. Fried Hairy Tofu
Shopping List:
- Neutral-tasting oil
- Favorite sauce (Asian and Indian sauces pair well here)
How to Make:
To prepare, heat a pan to medium-high heat. Add two tablespoons of oil and fry each side of the hairy tofu until golden, approximately 30 seconds to a minute per side. The fluffy hairs transform into a crispy shell, while the tofu remains tender on the inside. Serve with chili sauce or any preferred sauce that complements tofu.
2. Hairy Tofu Crumbles
Shopping List:
- Neutral-tasting oil
- 1-2 garlic cloves
- Soy sauce
- Chives (optional)
- Turmeric (optional)
- Cumin (optional)
How to Make:
For a simple recipe, heat a pan to medium heat. Add one tablespoon of neutral-tasting oil. Sauté one or two slivered garlic cloves until fragrant. Squeeze the tofu with your hands, breaking it into crumbles in the pan. Optionally, add a dash of turmeric and cumin. Add soy sauce to taste and sauté—option to serve with freshly minced chives.
3. Fermented Hairy Tofu
Fermented hairy tofu, also known as fermented beancurd, is a popular method for preserving tofu in some Asian cultures. The extended fermentation enhances the tofu’s creamy texture and flavors. It is best used sparingly to elevate the flavors of a dish. The tofu can be fermented in brine or oil. Below is a recipe for oil-based fermented tofu.
Ingredients:
- Hairy tofu, 14 oz (1 block)
- 3 tbsp chili powder
- 1 tbsp salt
- 1 tbsp Chinese 5-spice powder
- 1 tbsp paprika
- 3 tbsp baijiu (Chinese liquor) or vodka
- 2 cups sesame, peanut, or a neutral-tasting oil
How to Make:
Start by cleaning all containers and utensils. Mix spices in a container. Add hairy tofu to a medium-sized bowl. Pour in alcohol and toss, then add the spice mix and toss until evenly coated. Place tofu into a jar and cover with oil. Use a canning weight or a small bowl to prevent the tofu from rising above the oil line then screw on the lid-no need to use a fermentation lid as we did. Let ferment for 2-3 weeks.
Tips for Success:
- Avoid touching the tofu or ingredients with your hands unless wearing sterilized gloves to prevent bacterial contamination.
- When in doubt toss it out. If mold forms on the surface, discoloration is seen, the tofu is slimy, or any other signs of spoilage the tofu will need to be tossed out.
