Hairy Tofu

Chinese hairy tofu, also known as stinky tofu, is a type of fermented tofu with a fuzzy white mold layer covering the surface.

To make hairy tofu, fresh firm tofu is coated with a mix of beneficial molds, similar to those used in cheese making. The tofu is then left to ferment in a warm environment for several days, allowing the mold to grow and develop its furry appearance.

The fermentation process imparts hairy tofu with a tangy, intricate flavor profile, along with strong odors that some people may find stinky, while others find them delightful. This is similar to the varying preferences observed with blue cheese and natto, where some appreciate the special aromas while others do not.

Hairy tofu is often enjoyed as a snack or appetizer, and it is a popular after-school street food in China. It can be enjoyed fresh, fried to a crisp, or subjected to longer fermentation with salt and chili for added flavor complexity.

Is Hairy Tofu Good for You?

Hairy tofu can be a healthy addition to the diet for most people, particularly because of its probiotic content and nutrient profile:

• The fermentation process helps in the growth of beneficial bacteria, which are good for gut health. Probiotics can improve digestion and boost the immune system.
• Tofu itself is a good source of protein, iron, calcium, and other minerals. Fermentation might increase the bioavailability of some nutrients, making them easier for the body to absorb.
• Tofu is relatively low in calories, making hairy tofu a good option for those looking to manage their weight.

However, it’s essential to consume it in moderation and be mindful of personal health conditions. Although the mold used in hairy tofu is beneficial, some people may have sensitivities to molds or allergies to soy products. For these people, it’s advisable to refrain from consuming hairy tofu.

Tips for Making Hairy Tofu

1. Choice of Tofu

Use fresh firm or extra-firm tofu. After fermenting for several days, the inside of the hairy tofu will become softer. Moreover, they will stick to the bottom of the container, and we need to use some force to pick them up piece by piece by hand. If the tofu is too soft, it will break apart during this process.

You can use store-bought tofu, or if you’re interested in making tofu from scratch using soybeans, take a look at my post on homemade tofu.

2. Is it possible to make hairy tofu without using starter culture?

The answer is yes. However, there’s also a significant risk that harmful mold may develop on your tofu.

In ancient China, people would simply cover tofu pieces with hay, allowing them to ferment naturally. There are various microorganisms in nature, and utilizing the naturally occurring mold spores can indeed make tofu grow mold. However, at the same time, many microorganisms that are unhealthy or even toxic can also grow on the surface of the tofu, resulting in the growth of black, red, green, or colorfully varied harmful molds.

The mold spores in the starter culture powder are sourced from nature but have been carefully chosen and verified as safe for making hairy tofu and fermented tofu. When we apply the hairy tofu starter culture to the tofu pieces, these beneficial molds gain a growth advantage, suppressing the growth and reproduction of other harmful microbes.

Hence, unless you have a highly experienced hairy tofu mentor who can discern between safe and harmful molds, it’s advisable to opt for the starter culture method rather than natural fermentation.

3. Keep It Clean

Ensure all utensils, containers, and your working area are clean, sanitized, and oil-free. This helps to avoid contamination with unwanted bacteria or molds that could spoil the tofu.

If you notice any unusual-color (like black or green) mold, it’s safer to discard the batch and start over. While the white mold that grows on hairy tofu is beneficial, other types of mold can be harmful.

4. Optimal Fermentation Conditions

Maintain a warm, humid environment for the tofu to ferment properly. Ideal conditions are typically around 20-30°C (68-86°F) with high humidity, avoiding direct sunlight.

I wouldn’t be overly concerned about the humidity level, as the tofu typically retains moisture from its packaging and is further moistened when coated with starter culture water during processing. Additionally, when we cover the bamboo container with its lid, the environment inside the steamer is likely to be sufficiently humid.

So just make sure that the room temperature falls within the range of 20-30°C (68-86°F). Avoid placing the steamer near a window exposed to direct sunlight. With these conditions met, your tofu blocks should develop furry mold within 3 days.

5. How to Clean the Containers

After making the hairy tofu, ensure thorough cleaning of the containers before returning them to your cabinet. You wouldn’t want your cabinet to develop mold, correct?

You can use a brush or sponge with hot water and dish soap to scrub off any remaining mold from the steamer. For stainless steel steamers, sanitizing in the dishwasher is recommended. If you’re using a bamboo steamer, boil it in a large pot of water for 5 minutes, then remove and place it in direct sunlight until completely dry. This process prevents mold growth in your cabinet.

How to Enjoy Hairy Tofu

After fermentation, the hairy tofu is safe to eat raw, yet it possesses a bland taste accompanied by a pungent, nutty aroma. You can follow my fermented tofu recipe to turn your hairy tofu into savory and versatile fu ru （腐乳）.

Here’s an alternative method to savor your hairy tofu: deep-fry them until they turn golden and crispy. Follow the instructions provided below.

EQUIPMENT

• Knife and cutting board
• Small bowl
• Bamboo steamer (Can also use stainless steel steamer)

INGREDIENTS  

• 48 oz firm tofu (While I’ve used 48 oz of firm tofu for this recipe, it’s worth noting that 5g of hairy tofu starter culture can effectively ferment up to 56 oz of tofu. Feel free to use more firm tofu if you prefer.)
• 5 g hairy tofu starter culture (I bought it on eBay.)
• 50 g water (Room temperature water.)

INSTRUCTIONS 

1. Cut firm tofu into 1x1x1.5 inch blocks.

2. In a small bowl, mix a packet of hairy tofu starter culture with 50g room temperature water, stirring until it completely dissolves.

3. Dip the tofu blocks in the starter culture water, making sure every side is thoroughly coated.

4. Put the tofu blocks in a clean, dry bamboo steamer or stainless steel steamer. If you wish, you can line the steamer with a breathable liner such as a silicone mesh mat, cheesecloth, or cotton yarn cloth. Avoid using parchment or foil paper as they can block the steamer’s holes and prevent air circulation.

5. Cover the bamboo steamer with it’s lid. For a stainless steel steamer, drape a cheesecloth over it loosely to block light while still permitting air circulation. Position a large baking sheet or plate under the steamer to capture any liquid produced by the tofu during fermentation. Move the steamer to a warm (around 20-30°C or 68-86°F) place. Avoid direct sunlight. Ferment for 3 to 5 days.

6. Once the tofu is covered with a layer of furry mold, it’s ready. Although hairy tofu is edible in its raw state, its pungent odor can be off-putting to some people. A simple option is to deep fry it until it turns golden brown, then serve it with Sriracha Hot Chili Sauce or your preferred dipping sauce for a delightful treat.

My other tofu recipes you will also like: