📝 About This Recipe
Hailing from the mist-covered Huangshan mountains of Anhui, Hairy Tofu is one of China’s most intriguing culinary treasures. This legendary dish features firm tofu fermented until it develops a delicate, snow-white 'fur' of mycelium, which transforms the interior into a rich, creamy texture akin to fine brie or camembert. When pan-seared and simmered in a savory, spicy sauce, it delivers an unparalleled umami explosion that is both earthy and sophisticated.
🥗 Ingredients
The Tofu
- 16 pieces Fermented Hairy Tofu (roughly 2-inch squares, pre-fermented with Mucor mucedo)
- 4 tablespoons Vegetable Oil (for pan-frying; use a neutral oil like rapeseed or peanut)
Aromatics and Base
- 3 cloves Garlic (minced)
- 1 inch piece Ginger (finely minced)
- 2 stalks Scallions (whites and greens separated and finely chopped)
- 3-5 pieces Dried Red Chilies (seeded and snipped into rings)
The Braising Sauce
- 1 tablespoon Doubanjiang (Spicy Bean Paste) (finely chopped for a smoother sauce)
- 1 tablespoon Light Soy Sauce
- 1/2 teaspoon Dark Soy Sauce (primarily for a rich mahogany color)
- 1 tablespoon Shaoxing Rice Wine
- 1 teaspoon Sugar (to balance the salt and spice)
- 1/2 cup Chicken or Vegetable Stock (water can be substituted)
Garnish
- 1 teaspoon Toasted Sesame Oil (for finishing aroma)
- 1 sprig Fresh Cilantro (chopped)
👨🍳 Instructions
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1
Carefully remove the hairy tofu from its fermentation container. Handle with extreme gentleness to keep the delicate white fungal filaments intact as much as possible.
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2
Heat a heavy-bottomed non-stick skillet or a seasoned wok over medium heat. Add 3 tablespoons of vegetable oil and swirl to coat the surface.
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3
Place the tofu pieces into the pan one by one. You will notice the 'hair' collapse instantly upon contact with the heat—this is normal. Do not overcrowd the pan.
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4
Sear the tofu for 3-4 minutes per side. You are looking for a deep golden-brown crust that provides a structural contrast to the meltingly soft interior.
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5
Once both sides are crispy and golden, carefully remove the tofu from the pan and set aside on a plate.
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6
In the same pan (add another tablespoon of oil if dry), add the minced garlic, ginger, scallion whites, and dried chilies. Sauté for 30 seconds until fragrant.
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7
Add the Doubanjiang to the center of the pan. Stir-fry for 1 minute until the oil turns a vibrant red color and the paste smells toasted.
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8
Deglaze the pan with Shaoxing rice wine, scraping up any flavorful bits stuck to the bottom.
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9
Pour in the chicken stock, light soy sauce, dark soy sauce, and sugar. Bring the mixture to a gentle simmer.
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10
Carefully slide the fried tofu pieces back into the simmering sauce. Use a spoon to baste the tofu with the liquid.
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11
Simmer for 3-5 minutes on low heat. This allows the tofu to absorb the savory flavors while the sauce reduces and thickens naturally.
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12
Once the sauce has reduced to a thick glaze that clings to the tofu, drizzle with toasted sesame oil.
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13
Transfer the tofu to a serving platter, pour over any remaining sauce from the pan, and garnish generously with scallion greens and cilantro.
💡 Chef's Tips
If you cannot find pre-fermented hairy tofu, you can inoculate firm tofu with Mucor mucedo spores and store in a dark, humid place (approx 15-20°C) for several days. Always use a non-stick pan or a very well-seasoned cast iron skillet; the high protein content makes this tofu prone to sticking. Don't be afraid of the 'hair'—it is a beneficial mold similar to those found in blue cheese and is perfectly safe to eat. Adjust the amount of Doubanjiang based on your spice tolerance; the Anhui style is typically bold and savory. Be very gentle when flipping the tofu; the interior becomes almost liquid-like when heated, and the pieces can break easily.
🍽️ Serving Suggestions
Serve immediately with a bowl of steaming jasmine rice to soak up the rich, spicy sauce. Pair with a crisp, cold lager or a light-bodied green tea like Huangshan Maofeng to cleanse the palate. Serve alongside a simple stir-fried green vegetable, such as bok choy or pea shoots, to balance the richness. For a traditional Anhui experience, offer a small side dish of chili oil or black vinegar for dipping. This dish works excellently as part of a multi-course family-style dinner.