Huizhou Moldy Tofu, also known as “Mao Tofu” (毛豆腐), is a traditional fermented tofu product from the Huizhou region of Anhui Province. What sets it apart from regular tofu is the presence of white fuzzy mold growing on its surface, which is not just a visual marker but also a sign of its distinct taste and fermentation process. Often described as having a crispy exterior with a tender, delicate interior, this tofu brings together a mild, earthy aroma with a unique umami flavor. It is an iconic dish of Anhui cuisine, beloved for its complex taste and versatility in preparation.
Origin and History
The origins of Huizhou Moldy Tofu are steeped in legend, with two common stories explaining its creation. One popular tale dates back to the Yuan Dynasty, during the reign of Emperor Zhu Yuanzhang. According to this version, in the 17th year of the Zhizheng Era (1357), Zhu Yuanzhang, who later became the founding emperor of the Ming Dynasty, captured the Huizhou region. The local people used to offer fresh water tofu as a tribute to the soldiers. However, due to the hot weather, the tofu often went uneaten and eventually began to grow a layer of white and brown mold. In order to avoid wastage, Zhu Yuanzhang ordered his chefs to fry the moldy tofu and then braise it with various seasonings. This dish became a popular delicacy known as “Mao Tofu.”
Another version of the story recounts an incident during a military defeat when Zhu Yuanzhang fled to the Xiu Ning area. Starving and desperate, his attendants found some moldy tofu hidden in the grass by local refugees. The tofu, though fermented and covered in mold, was roasted over charcoal and presented to Zhu. To his surprise, he found the tofu delicious and flavorful. After his subsequent victory, Zhu ordered his chefs to recreate the dish for his army, which then spread throughout Huizhou and beyond.
Preparation Process
- Cutting the Tofu: Once the tofu has fermented and developed its characteristic fuzzy appearance, it is cut into smaller pieces. Typically, each block is divided into three smaller pieces, though the size can vary based on personal preference.
- Frying: Heat rapeseed oil in a pan over high heat until it reaches about 70% of its maximum temperature. Carefully place the tofu pieces in the hot oil and fry them until both sides turn a golden yellow. The tofu should develop a slight wrinkling on its surface, signaling that it is perfectly crispy on the outside while maintaining its soft and tender interior.
- Braising: After frying, the tofu is transferred into a pot where it is braised with a mixture of finely chopped scallions, ginger, soy sauce, salt, sugar, and meat broth. The tofu is left to simmer for about two minutes, during which it soaks in the flavors of the broth and seasonings. Stir occasionally to ensure the tofu is evenly coated and the flavors penetrate each piece.
- Serving: Once the tofu has absorbed all the seasoning, it is removed from the pot and placed onto a serving dish, ready to be enjoyed.
