Hairy tofu is a specialty in Chinese. As I write this, 2 full days after cooking the tofu, I can still smell its stank. It's potent, powerful, and putrid, but it does kind of taste good. There's something about it, in small doses, that I can get behind. If you like aged cheeses - maybe a blue cheese - you'll probably like 毛豆腐 (Máo dòufu), which literally translates to hair tofu.

It's made similar to regular tofu. First you soak soy beans to soften them, then you grind them into a chunky liquid. Using a coagulant, you separate the liquids from the solids. A skin forms around the tofu, which is rich in oils and helps to protect the soy curd from microorganisms. But hairy tofu needs these microorganisms, so you remove the skin and you add a brine. After several days, the small fur-like fungus hyphae start to grow. These are basically fungus branches. The tofu ferments and the rest is stinky history.

The version I happened to come across in my local Chinese farmer's market, was sold covered in ground up chili and Sichuan pepper.

I bought a kilogram of it (they wouldn't sell me any less) for 20 RMB (about $2.85). Sadly, a lot of it will probably go to waste, but I'm happy I got to try this unique Chinese delicacy.

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I post one video a week - often about living in China, food in China, and other adventures I take around the world.

👤 ABOUT ME
I currently live in China and I am constantly exploring and traveling the country and other parts of the world. My channel will entertain you, educate you, and make you downright ravenous.

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