-
1
Cut the fresh firm tofu into blocks of approximately 5 × 5 × 4 cm. Arrange in a single layer in a container. For controlled inoculation, place one piece of commercially obtained mao doufu with active mold growth alongside the fresh blocks; for traditional inoculation, leave the surface open to the warm environment. Cover the container loosely with a cloth or sheet of paper — the covering must allow air circulation while excluding direct contamination. Incubate at 18–22 °C for 3–5 days. At the close of fermentation, each block should be uniformly encased in a dense, white mycelium — thick, dry fur with no patches of black or green; the smell should be clean, faintly mushroomy, and mild.
-
2
Place the mold-covered tofu blocks on a hot grill or in a lightly oiled skillet over medium heat. Do not disturb them immediately: the white fur will first mat down against the surface as surface moisture drives off. Cook 3–4 minutes on the first side. The exterior is ready to turn when it is golden-brown and slightly crackled across the mold surface.
-
3
Turn each block and cook a further 3–4 minutes on the second side. The finished block is done when the exterior is golden-brown and crispy on both faces and the interior, when pressed gently, yields with almost no resistance — soft, warm, and approaching runny, the proteolytic fermentation having reduced the protein structure to a texture midway between fresh tofu and custard.
-
4
Transfer immediately to a plate. Serve Anhui-style with a pinch of fine salt and dried chilli powder dusted over each block, or Sichuan-style with a spoonful of chilli oil and its sediment spooned across. Eat at once; the silky interior stiffens as the blocks cool.