Tiger Skin Hairy Tofu (Hu Pi Mao Dou Fu)
Anhui province's classic dish. Fermented tofu is pan-fried until golden and crispy outside, soft inside. Served with spicy dipping sauce, offering a unique flavor.
Ingredients
5 items- Fermented hairy tofu 400 grams
- Cooking oil 30 ml
- Salt 3 grams
- Chili powder 5 grams
- Green onion 10 grams
Nutrition
Steps （6 steps）
Cut the hairy tofu into 1 cm thick slices. Pat dry with paper towels to prevent splattering when frying.
Place a non-stick pan over medium heat. Add 30 ml oil, swirl to coat. Heat for about 1 minute until the oil is moderately hot.
Gently place the tofu slices in the pan in a single layer, leaving space between them. Keep heat at medium.
Fry for about 3 minutes until bottom is golden and crispy. Carefully flip with a spatula and fry another 2 minutes until both sides are golden and make a crisp sound when tapped.
Turn off the heat. Immediately sprinkle evenly with salt, chili powder, and green onions. Let residual heat melt the flavors.
Transfer to a plate. Serve with chili sauce or spiced salt. Enjoy while hot.
Tips
Maintain medium heat to avoid burning the outside while leaving the inside raw. The fermented tofu has a unique umami; do not over-season. Homemade garlic chili sauce pairs perfectly.
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