Fermented Tofu with Chili, or Máo Dòu Fu, is a funky, spicy delight straight from Anhui, China. This Huizhou classic takes tofu to a whole new level by fermenting it until it gets a fuzzy, tangy coat, then frying it up with chili for a crispy, fiery kick. It’s a bold dish with a unique texture and a flavor that’s savory, spicy, and a little bit funky—in the best way possible! Popular in Anhui’s Huangshan region, it’s perfect for those who love to try something daring. Let’s get into making this Anhui gem at home!
Ingredients
Serves 4
For Fermenting the Tofu
- 1 lb firm tofu (preferably fresh, not silken)
- 1 tbsp coarse sea salt
- 1 tsp sugar
- 1 tbsp Shaoxing wine
- 1/2 tsp Chinese five-spice powder
For Cooking
- 3 tbsp vegetable oil (for frying)
- 2–3 red chili peppers, sliced (adjust for spice preference)
- 1 green chili pepper, sliced (optional, for color)
- 2 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1 scallion, chopped (white and green parts separated)
- 1 tbsp light soy sauce
- 1 tsp sugar
- 1/2 tsp white pepper
- 1 tbsp chili oil (optional, for extra heat)
- 1 tsp sesame oil (for finishing)
Equipment
- Clean, non-reactive container (glass or ceramic) with lid
- Cheesecloth or clean kitchen towel
- Heavy weight (e.g., plate or clean stone)
- Wok or deep skillet
- Paper towels
- Tongs
Step-by-Step Recipe
Step 1: Prepare the Tofu for Fermentation
Start with fresh, firm tofu—silken won’t hold up during fermentation. Cut the tofu into 2-inch cubes, about 1/2 inch thick, so they ferment evenly. Pat the cubes dry with paper towels to remove excess moisture, which helps the fermentation process kick off properly.
In a small bowl, mix the coarse sea salt, sugar, Shaoxing wine, and Chinese five-spice powder. Rub this mixture evenly over each tofu cube, making sure all sides are coated. Place the tofu cubes in a single layer in a clean, non-reactive container (glass or ceramic works best). Cover with a cheesecloth or clean kitchen towel to keep out dust while allowing airflow, then place a heavy weight (like a plate) on top to press the tofu gently.
Step 2: Ferment the Tofu
Now, let the tofu do its thing! Store the container in a warm, dark place—around 25–30°C (77–86°F)—for 3–5 days. In Anhui, this is traditionally done in the humid spring or summer, but you can mimic those conditions indoors. Check daily: by day 3, the tofu should start developing a fuzzy, white mold (the “máo” in Máo Dòu Fu), and you’ll notice a tangy, slightly funky smell, like aged cheese. If it smells rancid or looks discolored (green or black mold), discard and start over—only white, fuzzy mold is safe.
Once the tofu is nicely fuzzy and smells tangy (around day 4 or 5), it’s ready! Gently scrape off the mold with a clean knife or rinse lightly under cold water if you prefer a milder flavor. Pat the tofu dry with paper towels.
Step 3: Fry the Fermented Tofu
Heat 3 tablespoons of vegetable oil in a wok or deep skillet over medium heat. When the oil is hot (around 170°C/340°F), carefully add the fermented tofu cubes in a single layer, using tongs to avoid splattering. Fry for 2–3 minutes per side until golden and crispy on the outside, but still soft inside. Don’t overcrowd the pan—fry in batches if needed. Remove the tofu to a plate lined with paper towels to drain excess oil.
Step 4: Stir-Fry with Chili
In the same wok, leave about 1 tablespoon of oil (pour out any excess). Over medium heat, add the minced garlic, minced ginger, sliced red and green chilies, and the white parts of the scallion. Stir-fry for 1 minute until fragrant and the chilies start to soften, releasing their spicy aroma.
Step 5: Season and Toss
Return the fried tofu to the wok, tossing gently to coat it in the aromatics. Add the light soy sauce, sugar, white pepper, and chili oil (if using), stirring for 1–2 minutes to let the tofu soak up the flavors. The soy sauce adds umami, the sugar balances the heat, and the chili oil (if you’re using it) gives an extra spicy punch. Be gentle so the tofu doesn’t break apart.
Step 6: Finish and Serve
Drizzle 1 teaspoon of sesame oil over the tofu for a nutty, glossy finish. Toss in the green parts of the scallion, giving everything a final stir. Transfer to a serving plate and serve hot as a side dish or appetizer. It pairs awesome with steamed rice or a cold beer to cool down the heat!
Tips for Success
- Tofu Choice: Firm tofu is key—it holds up during fermentation and frying. Fresh tofu ferments better than packaged, so hit up an Asian market if you can.
- Fermentation Safety: Keep everything clean to avoid bad bacteria. If the tofu smells off or has weird colors, don’t risk it—fermentation should produce a white, fuzzy mold and a tangy scent.
- Spice Level: Adjust the chilies to your taste. For less heat, use milder peppers or remove the seeds. For more, add dried chili flakes or extra chili oil.
- Storage: If you ferment extra tofu, store it in the fridge for up to a week after fermentation, but fry it fresh for the best texture.
Cultural Context
Fermented Tofu with Chili is a star of Huizhou cuisine, one of China’s eight great culinary traditions, from Anhui’s Huangshan region. Known as Máo Dòu Fu for its fuzzy fermented look, this dish dates back centuries, born from the need to preserve tofu in Anhui’s humid climate. The fermentation gives it a unique tangy depth, while the chili adds a fiery twist, reflecting Anhui’s love for bold, balanced flavors. It’s often enjoyed as a snack or side dish, especially in rural areas where locals pair it with rice or tea.
Final Thoughts
Fermented Tofu with Chili is a wild ride for your taste buds, blending the tangy funk of fermentation with the crispy, spicy goodness of a chili stir-fry. It’s a true Anhui classic that’s as fun to make as it is to eat—perfect for when you’re feeling a little adventurous in the kitchen. The fermentation might seem intimidating, but it’s worth the wait for that one-of-a-kind flavor. So, grab some tofu, crank up the heat, and dive into this Huizhou treat—you won’t regret it!
