Hairy Tofu
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.
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
- Cut firm tofu into 1x1x1.5 inch blocks.
- In a small bowl, mix a packet of hairy tofu starter culture with 50g room temperature water, stirring until it completely dissolves.
- Dip the tofu blocks in the starter culture water, making sure every side is thoroughly coated.
- 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.
- 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.
- 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.