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Fermented hairy tofu with dense, uniform white mycelium after 3 to 5 days

Homemade Mao Doufu (Hairy Tofu)

Learn how to make authentic Chinese Mao Doufu (hairy fermented tofu) at home with this zero-failure, step-by-step masterclass.
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Prep Time 30 minutes
Course: Appetizer
Cuisine: Chinese
Ingredients Equipment

Ingredients
  

Main Ingredients
  • 500 g Firm Tofu Must use low-moisture firm/old tofu
  • 3 g Fermentation Mold Starter 腐乳曲 / Fermented Tofu Culture
  • 110 ml High-Proof Baijiu 50%+ ABV grain sorghum alcohol
  • 110-150 ml Cooked Vegetable or Rapeseed Oil Pre-boiled and cooled down
Spice Coating Mix
  • 50 g Chili Powder
  • 10 g Thirteen Spice Powder Shixiang
  • 30 g Salt
  • 200 ml Warm Boiled Water 20°C–30°C / 68°F–86°F

Equipment

  • 1 Steamer with lid
  • 1 Clean sterilised glass jar
  • 2 Cheesecloth or clean cotton gauze