Huizhou Mao Tofu (Hairy Tofu)
A traditional Anhui delicacy, Huizhou Mao Tofu is pan-fried until golden and crispy outside, tender inside, served with a savory sauce for an unforgettable flavor.
Ingredients
10 items- Mao tofu (fermented tofu) 300 g
- Cooking oil 3 tbsp
- Scallions 2
- Garlic 3 cloves
- Dried chilies 2 (optional)
- Light soy sauce 1 tbsp
- Dark soy sauce 1/2 tsp
- Sugar 1/4 tsp
- Water 2 tbsp
- Sesame oil 1/2 tsp
Nutrition
Steps （8 steps）
Cut the Mao tofu into 2 cm thick slices and pat dry with paper towels to prevent splattering during frying.
Chop scallions, mince garlic, and slice dried chilies; set aside separately.
In a small bowl, mix light soy sauce, dark soy sauce, sugar, and water to make the sauce.
Heat a skillet over medium heat, add 3 tbsp oil. When oil is moderately hot, carefully place tofu pieces in a single layer. Reduce heat to medium-low and fry for 3 minutes.
When the bottom is golden and crispy, gently flip each piece. Continue frying over medium-low heat for another 2-3 minutes until both sides are golden.
Pour the sauce into the pan, turn heat to high, and cook for 30 seconds while shaking the pan to coat the tofu evenly.
When the sauce is nearly absorbed, add garlic, chili slices, and half of the scallions. Stir quickly, add sesame oil, and turn off the heat.
Transfer the tofu to a plate, garnish with remaining scallions, and serve immediately.
Tips
Fry the tofu over medium-low heat for a crispy crust and tender interior. Flip gently to avoid breaking. Adjust the sauce's spiciness and saltiness to your taste.
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