📝 About This Recipe
A legendary jewel of Anhui (Hui) cuisine, this dish transforms humble bean curd into a velvety, umami-rich delicacy through traditional fermentation. Known historically as 'Hairy Tofu' due to the delicate white mycelium that develops during aging, it offers a complex, earthy flavor profile that rivals the finest aged cheeses. Pan-seared until golden and smothered in a vibrant, savory chili sauce, it represents the soul of Huangshan’s culinary heritage.
🥗 Ingredients
The Tofu Base
- 500 grams Extra-firm cotton tofu (cut into 4x4x2cm rectangular blocks)
- 5 grams Mucor starter culture (specifically for Mao Tofu; available at specialty Asian grocers)
- 100 ml Distilled water (for dissolving the culture)
For Frying
- 4 tablespoons Rapeseed oil (traditional Caiziyou provides the best color and flavor)
- 1/2 teaspoon Sea salt (to season the oil)
The Spicy Aromatics
- 4 cloves Garlic (minced)
- 15 grams Ginger (peeled and finely minced)
- 3 pieces Fresh Thai bird's eye chilies (finely chopped)
- 1.5 tablespoons Doubanjiang (Pixian broad bean paste) (finely chopped for a smoother sauce)
- 1 teaspoon Dried chili flakes (for extra smokiness)
Seasoning and Garnish
- 1 tablespoon Light soy sauce
- 1 tablespoon Shaoxing rice wine
- 1 teaspoon Sugar (to balance the heat)
- 1/2 cup Chicken or mushroom stock
- 2 stalks Scallions (finely sliced)
- 1 teaspoon Toasted sesame oil (for finishing)
👨🍳 Instructions
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1
Begin by sterilizing your fermentation equipment (bamboo steamer or rack) with boiling water to ensure a clean environment for the beneficial mold.
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2
Dissolve the Mucor starter culture in 100ml of distilled water. Dip each tofu block into the solution or spray it evenly on all sides.
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3
Arrange the tofu blocks on a bamboo rack, ensuring they do not touch. Cover with a clean cloth and store in a dark, cool place (15-20°C) for 3 to 5 days until a thick, white 'fur' develops.
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4
Once the tofu is fermented, do not wash off the white mycelium; this is where the flavor lies. Handle gently as the interior will have softened significantly.
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5
Heat the rapeseed oil in a heavy-bottomed wok or non-stick skillet over medium heat. Sprinkle a pinch of salt into the oil to prevent sticking.
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6
Carefully place the fermented tofu blocks into the hot oil. Sear for 3-4 minutes per side until the 'hair' collapses and forms a crispy, golden-brown crust.
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7
Remove the seared tofu blocks and set them aside on a plate, leaving about 1 tablespoon of oil in the wok.
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8
In the remaining oil, sauté the ginger, garlic, and fresh chilies for 1 minute until fragrant but not browned.
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9
Add the Doubanjiang and chili flakes. Stir-fry on low heat until the oil turns a bright red color and the paste is aromatic.
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10
Deglaze the pan with Shaoxing rice wine, then add the stock, light soy sauce, and sugar. Bring the liquid to a gentle simmer.
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11
Carefully slide the seared tofu back into the sauce. Simmer for 3 minutes, spooning the sauce over the tofu to allow the flavors to penetrate the creamy center.
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12
Once the sauce has thickened slightly and glazed the tofu, drizzle with sesame oil and toss in half of the scallions.
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13
Transfer to a serving plate and garnish with the remaining fresh scallions for a pop of color and bite.
💡 Chef's Tips
If you cannot find Mucor culture, you can purchase pre-fermented 'Mao Tofu' from specialty markets to skip the 5-day wait. Temperature control is vital; if the room is too warm, the tofu will sour rather than fermenting properly. Always use 'cotton' tofu (firm) rather than silken, as it needs to hold its structure during the fermentation process. When searing, be patient; wait for a deep golden crust to form before flipping, as the fermented interior is very delicate. For a more authentic Anhui flavor, use dark rapeseed oil which has a distinct nutty aroma that complements the fermented tofu.
🍽️ Serving Suggestions
Serve alongside a bowl of steaming jasmine rice to soak up the spicy, savory sauce. Pairs beautifully with a crisp, cold Tsingtao beer or a light Oolong tea to cleanse the palate. Serve as part of a larger Hui-style feast with 'Stinky Mandarin Fish' and braised bamboo shoots. A side of pickled radish or cucumber helps balance the rich, creamy texture of the fermented curd.