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Mao tofu

Alternative names	Hairy tofu
Place of origin	China
Main ingredients	fermented tofu

Mao tofu (Chinese: 毛豆腐; pinyin: máo dòufu) or hairy tofu is a Chinese form of fermented tofu. The dish has been consumed in China for hundreds of years.

Production

The tofu is inoculate with Mucor micheli and fermented until fungal mycelium grows on the surface of the tofu creating a hairy in appearance, which gives the tofu its name. Mao Tofu also contains a large diversity of fungal and bacterial communities.

References

1. ^ Benucci, Gian Maria Niccolò; Wang, Xinxin; Zhang, Li; Bonito, Gregory; Yu, Fuqiang (2022-03-11). "Yeast and Lactic Acid Bacteria Dominate the Core Microbiome of Fermented 'Hairy' Tofu (Mao Tofu)". Diversity. 14 (3). MDPI AG: 207. doi:10.3390/d14030207. ISSN 1424-2818.
2. Hang, Mei; Zhao, Xin-Huai (2012). "Fermentation time and ethanol/water-based solvent system impacted in vitro ACE-inhibitory activity of the extract of Mao-tofu fermented by Mucor spp". CyTA - Journal of Food. 10 (2): 137–143. doi:10.1080/19476337.2011.601428. ISSN 1947-6337.
3. Liu, Xin; Zhao, Xin-Huai (2017). "Effect of fermentation times and extracting solvents on the in vitro immune potentials of the soluble extracts of mucor-fermented Mao-tofu". Food Science and Biotechnology. 26 (3): 707–714. doi:10.1007/s10068-017-0080-8. ISSN 1226-7708. PMC 6049582. PMID 30263595.

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