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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 humid room at about 20 °C. Over about four days a white fuzz of Mucor mould grows over each cube, and the hairy tofu is then usually fried before it is eaten.
| 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
Fresh tofu, set with sour whey from earlier batches, is cut into cubes and laid on bamboo trays in a humid room at about 20 °C. Over about four days a white fuzz of Mucor mould grows over each cube, and the hairy tofu is then usually fried before it is eaten. 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 daysReported[qi2026mao] | Grow the white hair |
|---|---|---|
| Temperature | 20 °CReported[qi2026mao] | Grow the white hair |
| Acidity | pH up to 4Reported[qi2026mao] | Set tofu with sour whey and cut into cubes |
Maodoufu is the mould-grown tofu itself, usually fried after about four days of growth. Further processing with red yeast rice and red oil makes it into furu (Chinese Wikipedia).
Biogenic amines such as tyramine can cause a "cheese reaction" when eaten in high amounts. In a study of Mao-tofu fermentation, tyramine stayed below 100 mg/kg in the samples. Histamine was the highest amine, peaking at 74.01 mg/L at 48 h. The authors say this stayed below an acceptable limit of 100 mg/L. They also attribute to the European Food Safety Authority a harmless level of up to 100 mg/kg and toxic effects above 200 mg/kg, a different unit from their results (Li 2025). The tofu is usually fried before eating (Chinese Wikipedia); no source we read says frying lowers these amines.
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; a workshop in Xiuning County that Qi et al. (2026) studied has a history of more than one hundred years. According to legend, after Zhu Yuanzhang captured Huizhou in 1357 his cook fried and stewed tofu that had grown white fuzz, which gave Mao-tofu its flavour (Li 2025).
