📝 About This Recipe
Meitauza is a rare and rustic delicacy from the Hubei province of China, born from the ingenious zero-waste philosophy of traditional tofu making. This fermented okara (soy pulp) cake undergoes a transformation using Actinomucor elegans mold, resulting in a rich, cheesy, and deeply umami profile reminiscent of a fine Camembert or aged blue cheese. Once fermented and dried, it is pan-seared to a golden crisp, offering a complex flavor journey that is both earthy and savory.
🥗 Ingredients
The Okara Base
- 500 grams Fresh Okara (highly squeezed to remove as much moisture as possible)
- 50 grams All-purpose Flour (acts as a binder and carbohydrate source for the mold)
- 2 cups Rice Husks or Clean Straw (for bedding during fermentation; can substitute with parchment paper if unavailable)
The Inoculant
- 1 teaspoon Mucor Starter (Tofu Ru/Meitauza starter) (available at specialty fermentation suppliers)
Searing and Seasoning
- 3 tablespoons Peanut Oil (for pan-frying)
- 2 tablespoons Light Soy Sauce (to glaze during cooking)
- 15 grams Ginger (finely minced)
- 3 cloves Garlic (minced)
- 1 teaspoon Dried Chili Flakes (optional, for heat)
- 2 stalks Scallions (finely chopped for garnish)
- 1 teaspoon Toasted Sesame Oil (for finishing)
👨🍳 Instructions
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1
Begin by steaming your fresh okara for 20 minutes to ensure it is sterile and to soften the fibers. Allow it to cool until it reaches room temperature (approximately 25-30°C).
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2
In a large mixing bowl, combine the cooled okara with the all-purpose flour. Mix thoroughly until the flour is evenly distributed and the mixture can hold a shape when squeezed.
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3
Divide the okara mixture into equal portions (about 80g each) and shape them into round, flat pucks approximately 2cm thick. Ensure they are packed tightly so they don't crumble.
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4
Lightly dust the surface of each puck with the Mucor starter culture. If your starter is very concentrated, mix it with a little toasted rice flour first for even distribution.
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5
Prepare a fermentation tray by lining it with clean, dry rice husks or straw. Place the okara pucks on the bed, ensuring they do not touch each other to allow for airflow.
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6
Cover the tray with a breathable cloth and place it in a dark, humid spot with a temperature between 15-20°C. This lower temperature ensures a clean, white mold growth rather than rapid spoilage.
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7
Monitor daily. After 3-5 days, a thick, white, fuzzy mycelium (mold) should completely envelop the pucks. They should smell slightly mushroomy and fermented, not putrid.
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8
Once fully covered in white fuzz, move the cakes to a well-ventilated area or a food dehydrator at a very low setting (30°C) for 24 hours to slightly dry the exterior. This 'sets' the flavor.
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9
To cook, heat the peanut oil in a non-stick or cast-iron skillet over medium-low heat.
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10
Place the fermented cakes into the pan. Fry gently for 4-5 minutes per side until the white fuzz collapses and turns into a deep, golden-brown crust.
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11
Push the cakes to the side of the pan and add the minced ginger, garlic, and chili flakes to the center. Sauté for 1 minute until fragrant.
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12
Drizzle the light soy sauce and toasted sesame oil over the cakes, turning them quickly to coat in the aromatic glaze. The sauce should caramelize slightly on the crust.
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13
Remove from heat immediately and garnish with a generous handful of chopped scallions.
💡 Chef's Tips
Moisture control is the most critical factor; if the okara is too wet, it will rot rather than ferment. If the mold turns black or bright yellow, discard the batch and start over with better temperature control. For a deeper flavor, you can age the dried cakes in the refrigerator for up to two weeks before frying. Always use a clean, dedicated fermentation space to avoid cross-contamination with bread yeasts or blue molds. If you don't have a starter, traditional makers often rely on wild spores in the straw, but a commercial starter is much safer for beginners.
🍽️ Serving Suggestions
Serve alongside a bowl of plain congee (rice porridge) to let the funky, savory flavors shine. Pair with a crisp, dry Riesling or a glass of chilled Oolong tea to cut through the richness. Slice the fried cakes thinly and use them as a topping for stir-fried greens like bok choy or gai lan. Enjoy as a unique appetizer with a side of spicy Sichuan chili oil for dipping. Crumble the fried Meitauza over steamed rice for an instant 'umami bomb' meal.