While tofu is widely known for its versatility in Asian cuisines, Mao tofu stands out for its intriguing appearance and preparation. Covered in a soft, white mold, this unusual delicacy may seem off-putting at first glance, but its flavor tells a different story. Often referred to as "hairy tofu," Mao tofu offers a fascinating mix of creamy, tangy, and earthy notes, much like an aged cheese. Originating from China’s Anhui province, this fermented tofu has captured the curiosity of food lovers and chefs alike.
Origins and Cultural Roots
Mao tofu traces its roots back to the Han dynasty, over 2,000 years ago, and is strongly associated with the Huizhou region of Anhui province. Some local traditions even credit Prince Liu An with its invention. The method remained unchanged for centuries and has been recognized for its historical and cultural significance.
The humid subtropical climate of Anhui provides the perfect conditions for natural fermentation, contributing to Mao tofu's distinctive appearance and taste.
Production Process and Microbial Activity
Mao tofu starts like regular tofu, soy milk is coagulated and pressed into firm square blocks. These are then submerged in a brine containing spores of Mucor mold, responsible for its “hairy” surface.
Stored on straw or wooden racks at around 15–24 °C, the tofu is left to ferment for approximately six days, allowing the mycelium to grow into the characteristic white fuzz. These molds are accompanied by diverse microbial communities, primarily yeast and lactic acid bacteria, which impart complex flavors and potential health benefits.
Flavor Profile and Safety
Despite its uncanny appearance, Mao tofu is safe to eat when properly made and handled. The white mold is essential, anything yellow, black, or green signals spoilage.
Once fermented, Mao tofu boasts an earthy aroma, mildly tangy flavor with subtle saltiness, and a creamy texture reminiscent of soft cheese. Descriptions often liken it to cheese, with an interior that remains tender beneath its fuzzy coat.
Culinary Uses and Nutritional Qualities
Mao tofu is not just a culinary novelty, it also offers nutritional value, making it a wholesome addition to a balanced diet. Like regular tofu, it is rich in plant-based protein, calcium, and iron, and contains essential amino acids, making it an excellent option for vegetarians and vegans. The fermentation process adds probiotics and enhances digestibility, supporting gut health and nutrient absorption. While it retains the soft, creamy texture of traditional tofu, the presence of beneficial molds and microbial communities introduces a cheese-like umami flavor that elevates its culinary appeal.
Mao tofu is commonly deep-fried to create a crispy outer layer while maintaining a soft, tangy interior, and is often served with chili powder and salt. It can also be pickled in aromatic spices and rice wine for a tangy, preserved flavor, or scrambled like eggs with scallions as a savory side dish. These varied cooking styles bring out the tofu’s rich texture and bold flavor, making it a favorite accompaniment to congee, noodles, or a glass of beer.
Comparison to Other Tofu Varieties
Unlike stinky tofu, which gains its pungency from anaerobic fermentation, Mao tofu is aerobic and maintains a clean, white mold. The result is a milder flavor and less offensive aroma.
Its microbial diversity, rich in yeast and lactic acids, sets it apart not only in taste but in fermentation complexity, possibly offering health‑related benefits as well.
Mao tofu is a testament to the ingenuity of traditional fermentation, a peculiar but crowd‑pleasing snack that bridges flavors and textures across centuries. Its visual oddity belies a familiar, cheese‑like savoriness that appeals to modern palates. Whether you encounter its crunchy fried version, zesty pickled variety, or fluffy scramble, each bite of hairy tofu offers a journey into China’s culinary heritage. So next time you explore Anhui’s streets or specialty Chinese food scenes, don’t shy away from the tofu that grows its own “fur”, it might surprise you.
