Yunnan Mao Dou Fu (毛豆腐)

Mao Dou Fu, literally "hairy tofu," is a celebrated Yunnan and Southwestern Chinese delicacy: fresh tofu inoculated with white Mucor mould and allowed to ferment for several days until covered in a soft, white fuzz. The resulting block develops a creamy, tangy interior reminiscent of Brie. It is then pan-fried or grilled and served with chilli salt or a dipping sauce.

Serves: 4

Ingredients

• 500g (1 lb) firm fresh tofu, cut into 5 cm (2 in) cubes
• 1 tsp Mucor-inoculated mao dou fu starter culture (or 2 tbsp whey from a previous batch)
• Pinch of salt for drying surface
• 2 tbsp (30 ml) neutral oil for frying

Dipping Sauce:

• 1 tsp dried chilli flakes
• 1 tsp Sichuan pepper powder
• 1 tsp salt
• 1 tsp sesame oil

Instructions

1. Pat tofu cubes very dry with paper towels. Lightly salt the surfaces to help control moisture during fermentation.
2. Arrange tofu cubes on a bamboo tray or rack, spacing them so air circulates freely. Lightly mist with starter culture diluted in a few drops of water, or brush with whey.
3. Cover loosely with a damp cloth and leave in a warm spot (20–24°C / 68–75°F) for 3–5 days until a dense white fuzzy coating forms. The aroma should smell pleasantly funky, like mild cheese — discard any cubes showing green or black mould.
4. Once ready, heat oil in a heavy skillet or griddle over medium heat. Fry tofu 2–3 minutes per side until the mould surface turns golden and slightly crispy, about 8–10 minutes total.
5. Mix chilli flakes, Sichuan pepper, salt, and sesame oil in a small bowl.
6. Serve mao dou fu hot, with the chilli-salt dip on the side.

Cook's Notes: Mao dou fu is best eaten immediately after frying. The fermentation time varies with temperature — warmer conditions speed growth. The fuzzy coat is entirely edible and is the prized part of this dish.