Homemade Hairy Tofu Recipe

Introduction

Homemade hairy tofu is a unique fermented delicacy known for its distinctive fuzzy appearance and bold flavors. This traditional recipe transforms firm tofu into a tangy, textured treat that’s perfect for adventurous home cooks looking to explore fermentation.

Ingredients

• 17.5 ounces (500 g) firm tofu
• 1/2 cup water, boiled and cooled completely
• 1 packed hairy tofu starter

Instructions

1. Step 1: Rinse the tofu under cold water and pat it dry with kitchen paper towels. Cut it into 1-inch (2.5 cm) cubes.
2. Step 2: Prepare a bamboo basket steamer over a pot of boiling water. Arrange the tofu cubes inside and steam for 7 minutes. Let the tofu cool completely.
3. Step 3: In a small bowl, mix the water and the hairy tofu starter powder thoroughly using a spoon.
4. Step 4: Using chopsticks, dip each tofu cube into the starter mixture, then place them on the grid of a container, leaving about 1 inch (2.5 cm) space between cubes.
5. Step 5: Close the container with its lid and set it in a warm place for 5 to 7 days. During winter, place it near a heat source like a radiator.
6. Step 6: Observe the mold growth: a thin layer appears by Day 2, fuzzy growth by Day 3, and by Day 4, your tofu should be fully covered in thick white mold indicating it’s ready.

Tips & Variations

• For longer storage, dip fermented tofu in alcohol and coat with salt and chili flakes before refrigerating.
• To serve, deep-fry the hairy tofu cubes until golden and drizzle with chili sauce, garlicky soy sauce, or chili oil. Garnish with chopped green onion, pickled cabbage, or toasted sesame seeds.
• Alternatively, coat the tofu in a mix of red pepper flakes, salt, sugar, and five-spice powder after dipping in vodka, then refrigerate for 1-2 weeks to use as a spicy condiment.

Storage

Store fully fermented hairy tofu in the refrigerator for up to 7 days. For extended preservation, coat the tofu with alcohol and spices before refrigerating. Reheat by deep-frying or enjoy cold as a flavorful condiment.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What does hairy tofu taste like?

Hairy tofu has a tangy, slightly funky flavor from fermentation, with a unique creamy texture under the fluffy white mold coating. It pairs well with spicy and savory condiments.

Is it safe to eat the mold on hairy tofu?

Yes, the white mold on hairy tofu is a beneficial fermenting agent specifically cultivated for this dish. It’s safe and essential for the characteristic flavor and texture.

Homemade Hairy Tofu Recipe

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Homemade Hairy Tofu is a traditional fermented tofu recipe that yields soft tofu cubes enveloped in a fuzzy, white mold. This recipe involves steaming firm tofu, dipping it in a starter mixture, and fermenting it in a warm place for several days to develop a distinctive hairy texture. Once fermented, the tofu can be deep-fried for a crispy treat or coated with chili and spices for a flavorful condiment. This method provides an authentic taste experience, perfect for adventurous home cooks interested in fermentation and unique textures.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 7 minutes steaming + 3-4 minutes deep-frying (optional)
• Total Time: 5-7 days fermentation (active prep about 15-20 minutes)
• Yield: Approximately 16–20 tofu cubes 1x
• Category: Fermented Snack
• Method: Steaming
• Cuisine: Chinese

Ingredients

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Tofu and Starter

• 17.5 ounces (500 g) firm tofu
• 1/2 cup water, boiled and cooled completely
• 1 packed hairy tofu starter (starter powder)

For Deep-frying Option

• 2 cups oil, for deep-frying
• Chili sauce, garlicky soy sauce, or chili oil, for drizzling (optional)
• Chopped green onion, cabbage pickles, or toasted sesame seeds, for garnish (optional)

For Chili Coating Option

• 1 tbsp red pepper flakes (or Gochugaru)
• 1 tbsp salt
• 1 tsp sugar
• 1/4 tsp five-spice powder
• Vodka or any 30-40% ABV alcohol, for dipping

Instructions

1. Prepare the tofu: Rinse the firm tofu under cold water and pat it dry thoroughly with kitchen paper towels to remove excess moisture. Dice the tofu into 1-inch (2.5 cm) cubes to ensure even fermentation.
2. Steam the tofu: Set up a bamboo basket steamer over a pot of boiling water. Arrange the tofu cubes inside the steamer basket in a single layer and steam them for 7 minutes until heated through. Remove and allow the tofu to cool completely to room temperature to prepare for fermentation.
3. Prepare the starter mixture: In a small bowl, combine the cooled boiled water with the packed hairy tofu starter powder. Stir thoroughly using a spoon to dissolve the starter powder evenly into the water.
4. Dip the tofu: Using chopsticks, individually dip each tofu cube into the starter water mixture to coat them evenly. Transfer the dipped tofu cubes to the grid or rack of a fermentation container, spacing them about 1 inch (2.5 cm) apart to allow air circulation.
5. Ferment the tofu: Cover the container with its lid and place it in a warm location, ideally around 75-85°F (24-29°C), for 5 to 7 days. During winter, placing the container near a radiator or other heat source helps maintain the temperature. Monitor the tofu—the initial thin layer of mold will appear by Day 2, progressing to fuzzy white mold by Day 3, and a thick, fluffy furry coating by Day 4. The tofu is ready when fully covered by this mold layer.
6. Store the hairy tofu: Once fully fermented with a thick white mold coating, transfer the tofu to the refrigerator, where it can be stored for up to 7 days. For longer storage, dip the tofu cubes in alcohol and coat with salt and chili flakes to preserve and intensify flavor.
7. Optional serving method 1 – Deep-fry: Heat about 2 cups of cooking oil in a pot over medium heat until hot. Deep-fry the fermented tofu cubes for 3-4 minutes or until they turn a golden brown color. Drain on paper towels, then transfer to a serving plate. Drizzle with your choice of chili sauce, garlicky soy sauce, or chili oil. Garnish with chopped green onion, pickled cabbage, or toasted sesame seeds for enhanced flavor and presentation.
8. Optional serving method 2 – Coat with chili: In a bowl, mix together 1 tbsp red pepper flakes (or Gochugaru), 1 tbsp salt, 1 tsp sugar, and 1/4 tsp five-spice powder. Quickly dip each tofu cube into vodka or any alcohol with 30-40% ABV, then roll or coat it in the chili-spice mixture. Place the coated tofu cubes into a clean jar, pack lightly, and refrigerate for 1-2 weeks to allow flavors to develop. Serve as a spicy, tangy condiment alongside rice or other dishes.

Notes

• Ensure tofu is fully cooled before fermentation to prevent unwanted bacterial growth.
• The temperature during fermentation is crucial for mold growth; maintain a warm environment around 75-85°F (24-29°C).
• Hairy tofu starter powder is essential for authentic mold formation; do not substitute with other starters.
• Deep-frying creates a crispy exterior contrast to the soft interior, enhancing texture.
• Coating with chili and alcohol not only flavors the tofu but also helps preserve it longer.
• Store fermented tofu covered and refrigerated if not consuming immediately.

Keywords: hairy tofu, fermented tofu, steamed tofu, chinese snack, homemade fermented food, deep-fried tofu, chili coated tofu