毛豆腐
Anhui Mao Fu Tofu
Ingredients
| Amount | Ingredient | Notes | Substitute |
|---|---|---|---|
| 400 g | firm tofu老豆腐 | — | — |
| 3.0 g | Sichuan peppercorn powder花椒粉 | — | — |
| 5.0 g | chili powder辣椒粉 | — | — |
| 30 ml | vegetable oil食用油 | — | — |
| 2.0 stalks | scallions葱 | — | — |
Instructions
Ferment the tofu
Slice tofu into 1-inch blocks. Place in a single layer in a bamboo steamer lined with straw (or parchment). Leave at room temperature 5-6 hours in a humid spot. The tofu will develop white fuzzy mold — that's the good stuff.
Pan-fry and season
Heat oil in a non-stick skillet. Pan-fry fermented tofu 3 min per side until golden. Sprinkle with Sichuan pepper powder, chili powder, and salt. Toss with scallions and serve immediately.
Pro Tips for Western Kitchens
The white fuzz is beneficial mold — the same family as the mold used in blue cheese. If you see pink or black spots, discard.
Frequently Asked Questions
Nutrition
Per serving (approximate values)
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