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Soy and legumes from Huizhou, Anhui
Fresh tofu, set with sour whey from earlier batches, is cut into cubes and laid on bamboo trays in a cool, humid room. Over about four days a white fuzz of Mucor mould grows over each cube, and the hairy tofu is then pan-fried and eaten with chilli sauce. Made in 4 steps over 4 days. The longest step, grow the white hair, takes 4 days (Qi M 2026) and runs at 20 °C (Qi M 2026). Mucor and Lactobacillus from the sour-whey coagulant do most of the fermenting.
| Main step | 4 daysMeasured[qi2026mao] | Grow the white hair |
|---|---|---|
| Temperature | 20 °CMeasured[qi2026mao] | Grow the white hair |
| Acidity | pH up to 4Reported[qi2026mao] | Set tofu with sour whey and cut into cubes |
| Soybeans, made into soy milk · Soaked, ground with water and filtered[li2025mao] |
| Sour whey (suanjiangshui) from earlier batches · The traditional coagulant; mature sour whey is usually below pH 4.0[qi2026mao][guan2024mao] |
| Mucor spores · A spore suspension, or the mould already living in the workshop[qi2026mao][guan2024mao] |
| Starter: koji/qu/mold-starter: Mucor (M. rouxianus, M. plasmaticus and others), often sprayed on as spores |
Total time across the recorded steps: 4 days
What changes: Tofu set with sour whey is cut into cubes
Cubes of 5 × 5 × 3 cm in a Sichuan study. Output: tofu cubes about 4.0 × 4.0 × 3.0 cm.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Maodoufu is the first, mould-growing stage of furu eaten fresh. Furu goes on to salting and months of ageing in brine or wine; hairy tofu is cooked after a few days.
A short ferment, and the tofu is fried before eating.
Every number is labelled with how it is known. How this atlas is made
Hairy tofu is a traditional food of Huizhou in Anhui Province, made in some workshops for more than a hundred years.
