Hairy Tofu (Mao Dou Fu)
豆腐にカビが生えてる！？真っ白な毛に包まれた「安徽省の至宝」
Description
Traditional fermented tofu from Anhui (Huizhou). Specific molds (Mucor) grow on the surface, covering it in 'pure white fluffy hair' cm long. Mold enzymes break protein into amino acids; cooking it explodes a rich cheese-like depth.
Classification: Hardcore, Ingredient, Fermented Food, Mao Dou Fu, Anhui Specialty, Hui Cuisine, Fried, Delicacy
Shops selling Hairy Tofu (Mao Dou Fu)
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How to use
Ingredients
- Tofu
- Mucor mold
Instructions
- [Typical Uses]
- [Fried Hairy Tofu]: Fry hairy tofu in generous oil until crispy. The hair vanishes; the outside turns golden and the inside becomes a melting cream. Eaten with special chili paste (La Jiang) in Anhui style.
Learn more Substitutes, pairings, tips
Key spices
Smells toasted like mushrooms when fried; texture is melting and rich like foie gras or milt
Substitutes at Japanese supermarkets
(Irreplaceable. Slightly akin to baked Camembert cheese)
Pairing
Chili Miso / Scallion / Rapeseed Oil
Trivia
Walking through Huizhou, the smell of Hairy Tofu grilling on teppans drifts. Less stinky than Stinky Tofu, featuring mellow aromas closer to nuts or cheese.
Eating tips & etiquette
Legend says Ming founder Zhu Yuan璋 ate abandoned hairy tofu while fleeing war and found it exquisite. Shocking look, but chemically a 'transformation into peak umami'—ultimate gourmet.
Allergen
Soybeans