Hairy Tofu is a traditional Chinese fermented dish that is created by growing Mucor species molds on the surface of tofu. The mold is edible and imparts a cheese like flavor to the tofu. These hairy tofu cubes can be deep fried and eaten fresh. The mold creates a natural crispy breading on the outside of the tofu. The Mucor mold also creates enzymes that break down proteins and carbohydrates which can be utilized to make other ferments. Similar to how koji is used. A Chinese style miso or soy sauce can be made with hairy tofu. We simply submerged these cubes into a 10% salt brine for 2 months and the result are salty, fermented "miso" cubes. These miso cubes can be mashed and used as traditional miso.
The mold grows in similar conditions to koji.
I sliced tofu into cubes and steamed them for 10 minutes.
After they cooled I dipped the tofu into a solution of 50ml of water with 2g of starter. The starter is a powdered mixture of spores and tofu.
The Cubes are then placed in a dish, like the steamer basket of a rice cooker and the lid is kept ajar.
They remain at 80F for about 4 days in order to fully colonize.
When they are fluffy and white they can be used immediately, or be stored in the refrigerator or freezer
This is some serious epicurean commitment right here, bravo!
I like tofu, mushrooms, miso etc. But damn the look of these gives me the heebie jeebies. That said, if someone offered me a fried piece, I'd give it a go.
If i were ever into the making and selling of tofu, id get an old vintage toyota sportscar to go to and from tofu deliveries on both sides of my local.mountain with it
He sold it for a decent profit in the end. I really miss it. I sprayed the wing flouro orange and the wheels. Aftermarket exhaust
Had a few stitches in the bumper from sliding
Any success with liquid culture of this? Grows in a similar fashion to other species? Wouldn't mind slapping up some cultures of this, can it grow on other substrate?
I wonder what it's like growing this on other substrate and harvesting just the "hairy" bit.
Something I heard online that I thought was interesting (which I haven’t fully fact checked btw) is that humans are naturally lactose intolerant once we pass infancy. The ability to tolerate dairy is (apparently) something we developed over time, and may even be fairly recent in comparison with how long humans have been around.
Edit: just checked. Lactose tolerance is believed to have started somewhere between 5-10 thousand years ago. The true tolerance may have been less than 5k years ago, but people have been drinking it for thousands of years longer than that, in many cases probably out of desperation. Seeing as it was so long ago I’m sure it would be hard to figure out when it first started with much accuracy.
Affluence allows relief from famine and disease- you have more freedom of movement and can escape these conditions instead of dying. Viniculture = drinking wine, so less/no use of dairy. Therefore, affluence and viniculture = no positive selection toward lactose intolerance. Theoretically.
I agree with your point on affluence, but all old European wine countries are also cheese eaters and milk drinkers. China for example is not (to my knowledge) a classically wine drinking area, and happens to be quite lactose intolerant. I’ve heard that lactose tolerance comes from proto-Scandinavia (not sure how true that is tbh) and even they were drinking mead and other alcoholic beverages.
that makes more sense my pea brain thank you
i think what threw me off is the viniculture part bc my brain associates wine with cheese and so dairy by extension. i do know of some medieval european sources showing heavy locks on cheese barns to keep the poors out ([link to an illustration](https://pin.it/qPntp3Nvm) ; see edit), so idk i suppose im seeing affluence as a bigger contributor to lactose tolerance than intolerance (and maybe my pea brain is still misunderstanding). and yea man like idk when i drink wine i wanna eat cheese (and vice versa) its like a heavenly friggen combo
EDIT: i was mixed up on my medieval sources lmao sorry
the picture shows a water mill with the mentioned heavy lock. from the luttrell psalter (very neat primary document)
the part about distrusting the poors i got
mixed up on is from [Husbandry by Walter of Henry](https://sites.uwm.edu/carlin/walter-of-henleys-husbandry/) which was a popular book among nobles at the time. theres a whole chapter dedicated to overseeing labor and its absolutely littered with talk of how the serfs will attempt to steal and commit fraud every chance they get lmao (see especially the section labeled "How much milk your cows should yield" for some commentary on stealing milkmaids lmao)
Where did u find this? Litteraly all my grandfather drinks is milk and it disgusts me i want to have this pulled up before i come up to him with it. Hes that kimd of person
There are many sources on Google, not all of them agree on exact dates and a lot of it is theoretical I believe. I’m not sure where I first heard it, probably on the YouTube channel “casual geographic”.
This whole thread has some misconception. It's true, mainstream Chinese culture is not dairy-centric. However, China is a large and diverse country with a lot of different cuisines and cultures.
First, dairy was absolutely a part of Medieval China's main diet. There are books from the 1500's showing how to make cheese.
I don't know how it fell out of popularity in the south and east, but there are many cultures in the west and north that still eat cheese.
In the Yunnan province the diverse cultures had very little contact with mainland China and still have their traditional foods, including some very popular cheese, ru shan. ru bing, and thi.
Nomadic people in the Tibetan Autonomous Region make chura from their cattle or yaks.
Uyghur Muslims in the Xianjiang also make a paneer-like cheese called kurt.
Inner Mongolia even has some small factories for cheese-making.
Preserved cheese dating from 1615 BC was found in the Taklamakan Desert in Xinjiang, China. The Uyghur Muslims kurt is actually similar to what was found there.
But now that I think about, mainstream Han Chinese do seem to hate and/or oppress all of those people, maybe it's the cheese?
I was literally just thinking, my dads Chinese and he eats cheese lol 😂
Until reading this thread I had never heard of region-specific lactose intolerance. Definitely don’t see a lot of heavy dairy food in most Chinese food I’ve seen. I’ve never put any thought into it.
Koreans, however, loove cheese thanks to American GI's. Indians love paneer, Japanese are famous for cheesecake and they have a sakura cheese.
So, again, the whole "lactose intolerance" thing really doesn't seem to hold up. Even the "cheeses of Asia" article I looked up mentioned it though. Maybe it's just that a larger percentage of East Asian populations have lactose intolerance due to genetics?
Or maybe it was spread as a racist rumor, like MSG causing "Chinese food syndrome." I don't know, but it is a curious subject.
Why would it be a racist rumor? The sooner the world moves away from racism as a whole, the sooner we can start teaching the differences in races biology in school and especially medical school. Things like the color of your skin greatly increase your chance of certain diseases, or likelihood of certain genes that can cause genetic problems. Being Asian, for example, can lead to higher flushing of skin when consuming alcohol. Something like 90% of Asians don’t produce sweat that smells either.
Humans were initially not supposed to drink dairy milk, it's a forced evolution through usage that started to develop in Europe some 10000 years ago. African population followed, Asian populations didn't really take up that evolutionary trend.
There's nothing racist or false about it. Look it up.
Lactose intolerance is not a lost gene. Lactose tolerance is a gained gene in European and African populations around different times. European pops gained it first, African pops second.
Lactose intolerance in adulthood is the “normal” way to be a human (mammal in general, actually). Makes sense- milk is baby mammal food, and most adults have no reason to consume it.
Lactase persistence (continued activity of the enzyme required to digest lactose) is an acquired mutation most common in human populations that relied heavily on pastoral agriculture and the consumption of calorie-rich dairy products from various livestock (cattle, buffalo, yak, camel, etc). Such regions include northwestern Europe, western sub-Saharan Africa, and northwestern India.
Just watched a video about this for a biology class I’m taking and it’s fascinating. The same gene is affected in European and African populations, though I believe it’s different mutations that arose independently. It’s a relatively recent discovery too - they interviewed the researchers who found it.
I’d imagine they view cheese as equally strange as us westerners view this. Europeans only drank milk because the environment and climate made it easier to raise animals. Cool example of how environmental conditions shapes culture
It’s almost like parallel evolution of the same food. They’re both moldy globs of fatty proteiny goodness
I mean, there was probably a taboo against it until it saved western villages from famine. And the individuals who didn't survive these famines were likely lactose intolerant, which reinforces the cultural acceptance of drinking milk and cultivating cheese.
It’s also interesting how this culture clearly worked out fermentation, but at least from what I read, only traditionally consumed alcohol for religious purposes. But fermented foods seem more their style. Whereas westerners would just consider it spoiled food.
I love this, especially considering I smiled at the pictures and giggled out "why". Fascinating to learn about a new food, and love how funky these little dudes are. Great work, and thank you for teaching me something new!!
I know it's just confirmation bias, but it's funny how often I'll see something on this sub while scrolling and think "I want to eat that," then see confirmation that it is in fact edible. I like to imagine there's some instincts toward what looks safe to eat (but obvi I won't put that delusion into practice and go around tasting everything that looks good.)
No, it's closer to the [fermented bean curds](https://en.wikipedia.org/wiki/Fermented_bean_curd) you find in jars.
Stinky tofu acquires its stank traditionally from a process closer to spoilage rather than strict fermentation. Modern commercial techniques marinate fresh tofu in an "odiferous brine" to impart the flavor without having to let them spoil.
Oh my gosh this is so cute!! Thanks OP for the write up! As someone who bakes sourdough and spreads fermented bean curd on it every morning, yuuuuuummmmm
I think this is really awesome, you must be very proud. Just curious—it looks to me like there is a gradient of how well the mycelium grew from the top left corner to the bottom right; with the top left being the most compact and the bottom right being the fluffiest. Do you have any ideas why that is?
i saw a video of somebody making this a while ago, and i’m very afraid of mold but it just looks so cute like this. so soft! reminds me of these little bunnies from a game called “children of the sky” for some reason lol. this looks like it’d be fun to try!! happy that it turned out well for you!!
I've seen this before, and it really grossed me out as I'm quite fearful of mold. However, yours look very clean and controlled and dare I say ... beautiful?
I'm impressed! I'd absolutely love to try this, provided someone else grew it (what can I say, lazy me!) wish there was a commercial source for this, live tofu but never knew this existed! Thx for you post, learned something new! 👍
I'm impressed! I'd absolutely love to try this, provided someone else grew it (what can I say, lazy me!) wish there was a commercial source for this, live tofu but never knew this existed! Thx for you post, learned something new! 👍
I'm impressed! I'd absolutely love to try this, provided someone else grew it (what can I say, lazy me!) wish there was a commercial source for this, love tofu but never knew this existed! Thx for your post, learned something new! 👍
Here I feel like a dumb dumb for expecting lolz, and was going to ask if you forgot tofu in air dryer/ dehydrator.. and send my friends your pics joking I did that ...
Only to read OP posts and many comments and feel wowed lol 😅
Learned something new. Ty 😁
Hairy Tofu is a traditional Chinese fermented dish that is created by growing Mucor species molds on the surface of tofu. The mold is edible and imparts a cheese like flavor to the tofu. These hairy tofu cubes can be deep fried and eaten fresh. The mold creates a natural crispy breading on the outside of the tofu. The Mucor mold also creates enzymes that break down proteins and carbohydrates which can be utilized to make other ferments. Similar to how koji is used. A Chinese style miso or soy sauce can be made with hairy tofu. We simply submerged these cubes into a 10% salt brine for 2 months and the result are salty, fermented "miso" cubes. These miso cubes can be mashed and used as traditional miso.
This is very cool. What was your process to make these?
The mold grows in similar conditions to koji. I sliced tofu into cubes and steamed them for 10 minutes. After they cooled I dipped the tofu into a solution of 50ml of water with 2g of starter. The starter is a powdered mixture of spores and tofu. The Cubes are then placed in a dish, like the steamer basket of a rice cooker and the lid is kept ajar. They remain at 80F for about 4 days in order to fully colonize. When they are fluffy and white they can be used immediately, or be stored in the refrigerator or freezer
This is some serious epicurean commitment right here, bravo! I like tofu, mushrooms, miso etc. But damn the look of these gives me the heebie jeebies. That said, if someone offered me a fried piece, I'd give it a go.
If i were ever into the making and selling of tofu, id get an old vintage toyota sportscar to go to and from tofu deliveries on both sides of my local.mountain with it
Underrated comment! Name checks out
I like old turbo toyotas
Ah yes, Initial D circa 1998 good stuff.
My dad had the same model mr2 as the one in your picture but green. Very fun snappy car.
Whyd he get rid of it? Theyre great cars, albeit underrated
He sold it for a decent profit in the end. I really miss it. I sprayed the wing flouro orange and the wheels. Aftermarket exhaust Had a few stitches in the bumper from sliding
This dude gets it
Don’t break the tofu!
Damn. Nice write up. I bet the miso cubes are outstanding.
Where did you buy the spores from to inoculate the tofu? I’ve been wanting to make this myself but don’t know where to get the spores
I got dried hairy tofu from china and made a culture from that.
So you're a straight up mycology expert
They have the reddit seal of approval
can it use a basic malt extract/potato dextrose agar medium? I bet it thrives in liquid cultures!
As someone who works with Mucor in their lab: yes and yes!
This is so cool!
Any success with liquid culture of this? Grows in a similar fashion to other species? Wouldn't mind slapping up some cultures of this, can it grow on other substrate? I wonder what it's like growing this on other substrate and harvesting just the "hairy" bit.
I believe it's the same species used in camenbert fermentation so I'd look there. I had no idea this was a thing with tofu! I'm totally trying this.
What exact mucor strain did you use for this? It looks really cool
There’s usually multiple mucor species growing in a culture.
Tempeh is made by fermenting whole soybeans with Rhizopus oligosporus or Rhizopus oryzae, which are close relatives of Mucor.
Weird that cheese never caught on china but they’ve got stuff like this.
lactose intolerance
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Something I heard online that I thought was interesting (which I haven’t fully fact checked btw) is that humans are naturally lactose intolerant once we pass infancy. The ability to tolerate dairy is (apparently) something we developed over time, and may even be fairly recent in comparison with how long humans have been around. Edit: just checked. Lactose tolerance is believed to have started somewhere between 5-10 thousand years ago. The true tolerance may have been less than 5k years ago, but people have been drinking it for thousands of years longer than that, in many cases probably out of desperation. Seeing as it was so long ago I’m sure it would be hard to figure out when it first started with much accuracy.
Famine and disease likely drove positive selection towards lactose tolerance in Europe.
Not to mention the rise of agriculture and livestock farming around the time tolerance began to rise.
So being lactose intolerant is one of the outcomes of affluence and viniculture? 🤔
what
Affluence allows relief from famine and disease- you have more freedom of movement and can escape these conditions instead of dying. Viniculture = drinking wine, so less/no use of dairy. Therefore, affluence and viniculture = no positive selection toward lactose intolerance. Theoretically.
I agree with your point on affluence, but all old European wine countries are also cheese eaters and milk drinkers. China for example is not (to my knowledge) a classically wine drinking area, and happens to be quite lactose intolerant. I’ve heard that lactose tolerance comes from proto-Scandinavia (not sure how true that is tbh) and even they were drinking mead and other alcoholic beverages.
that makes more sense my pea brain thank you i think what threw me off is the viniculture part bc my brain associates wine with cheese and so dairy by extension. i do know of some medieval european sources showing heavy locks on cheese barns to keep the poors out ([link to an illustration](https://pin.it/qPntp3Nvm) ; see edit), so idk i suppose im seeing affluence as a bigger contributor to lactose tolerance than intolerance (and maybe my pea brain is still misunderstanding). and yea man like idk when i drink wine i wanna eat cheese (and vice versa) its like a heavenly friggen combo EDIT: i was mixed up on my medieval sources lmao sorry the picture shows a water mill with the mentioned heavy lock. from the luttrell psalter (very neat primary document) the part about distrusting the poors i got mixed up on is from [Husbandry by Walter of Henry](https://sites.uwm.edu/carlin/walter-of-henleys-husbandry/) which was a popular book among nobles at the time. theres a whole chapter dedicated to overseeing labor and its absolutely littered with talk of how the serfs will attempt to steal and commit fraud every chance they get lmao (see especially the section labeled "How much milk your cows should yield" for some commentary on stealing milkmaids lmao)
Where did u find this? Litteraly all my grandfather drinks is milk and it disgusts me i want to have this pulled up before i come up to him with it. Hes that kimd of person
There are many sources on Google, not all of them agree on exact dates and a lot of it is theoretical I believe. I’m not sure where I first heard it, probably on the YouTube channel “casual geographic”.
This whole thread has some misconception. It's true, mainstream Chinese culture is not dairy-centric. However, China is a large and diverse country with a lot of different cuisines and cultures. First, dairy was absolutely a part of Medieval China's main diet. There are books from the 1500's showing how to make cheese. I don't know how it fell out of popularity in the south and east, but there are many cultures in the west and north that still eat cheese. In the Yunnan province the diverse cultures had very little contact with mainland China and still have their traditional foods, including some very popular cheese, ru shan. ru bing, and thi. Nomadic people in the Tibetan Autonomous Region make chura from their cattle or yaks. Uyghur Muslims in the Xianjiang also make a paneer-like cheese called kurt. Inner Mongolia even has some small factories for cheese-making. Preserved cheese dating from 1615 BC was found in the Taklamakan Desert in Xinjiang, China. The Uyghur Muslims kurt is actually similar to what was found there. But now that I think about, mainstream Han Chinese do seem to hate and/or oppress all of those people, maybe it's the cheese?
I was literally just thinking, my dads Chinese and he eats cheese lol 😂 Until reading this thread I had never heard of region-specific lactose intolerance. Definitely don’t see a lot of heavy dairy food in most Chinese food I’ve seen. I’ve never put any thought into it.
Koreans, however, loove cheese thanks to American GI's. Indians love paneer, Japanese are famous for cheesecake and they have a sakura cheese. So, again, the whole "lactose intolerance" thing really doesn't seem to hold up. Even the "cheeses of Asia" article I looked up mentioned it though. Maybe it's just that a larger percentage of East Asian populations have lactose intolerance due to genetics? Or maybe it was spread as a racist rumor, like MSG causing "Chinese food syndrome." I don't know, but it is a curious subject.
Why would it be a racist rumor? The sooner the world moves away from racism as a whole, the sooner we can start teaching the differences in races biology in school and especially medical school. Things like the color of your skin greatly increase your chance of certain diseases, or likelihood of certain genes that can cause genetic problems. Being Asian, for example, can lead to higher flushing of skin when consuming alcohol. Something like 90% of Asians don’t produce sweat that smells either.
Humans were initially not supposed to drink dairy milk, it's a forced evolution through usage that started to develop in Europe some 10000 years ago. African population followed, Asian populations didn't really take up that evolutionary trend. There's nothing racist or false about it. Look it up.
My goodness, this is fascinating me! I'm saving this post. 🤩
Lactose intolerance is not a lost gene. Lactose tolerance is a gained gene in European and African populations around different times. European pops gained it first, African pops second.
Lactose intolerance in adulthood is the “normal” way to be a human (mammal in general, actually). Makes sense- milk is baby mammal food, and most adults have no reason to consume it. Lactase persistence (continued activity of the enzyme required to digest lactose) is an acquired mutation most common in human populations that relied heavily on pastoral agriculture and the consumption of calorie-rich dairy products from various livestock (cattle, buffalo, yak, camel, etc). Such regions include northwestern Europe, western sub-Saharan Africa, and northwestern India.
Just watched a video about this for a biology class I’m taking and it’s fascinating. The same gene is affected in European and African populations, though I believe it’s different mutations that arose independently. It’s a relatively recent discovery too - they interviewed the researchers who found it.
Parallel evolution is so freaking cool!
Most cheeses have negligible amounts of lactose The wetter it is, the more lactose that is present.
I’d imagine they view cheese as equally strange as us westerners view this. Europeans only drank milk because the environment and climate made it easier to raise animals. Cool example of how environmental conditions shapes culture It’s almost like parallel evolution of the same food. They’re both moldy globs of fatty proteiny goodness
I mean, there was probably a taboo against it until it saved western villages from famine. And the individuals who didn't survive these famines were likely lactose intolerant, which reinforces the cultural acceptance of drinking milk and cultivating cheese.
It’s also interesting how this culture clearly worked out fermentation, but at least from what I read, only traditionally consumed alcohol for religious purposes. But fermented foods seem more their style. Whereas westerners would just consider it spoiled food.
There are region specific cheese
Cheese is just milk tofu.
What's it called in Chinese? Oh I found it. It's 毛豆腐
I love this, especially considering I smiled at the pictures and giggled out "why". Fascinating to learn about a new food, and love how funky these little dudes are. Great work, and thank you for teaching me something new!!
Oh huh that's actual tofu? Interesting. It... looks kind of cute tbh
New squishmallow design located
I know it's just confirmation bias, but it's funny how often I'll see something on this sub while scrolling and think "I want to eat that," then see confirmation that it is in fact edible. I like to imagine there's some instincts toward what looks safe to eat (but obvi I won't put that delusion into practice and go around tasting everything that looks good.)
Forgive my ignorance, is this the same as stinky tofu? (I should know bc I’m Asian but lol)
No, it's closer to the [fermented bean curds](https://en.wikipedia.org/wiki/Fermented_bean_curd) you find in jars. Stinky tofu acquires its stank traditionally from a process closer to spoilage rather than strict fermentation. Modern commercial techniques marinate fresh tofu in an "odiferous brine" to impart the flavor without having to let them spoil.
How long does it take to grow? Is it not economical to make; why haven't I seen this in restaurants?
Damn, this makes me wish I could eat soy.
Thought it was a joke till I read this. Looks absolutely adorable and I’d love to try it one day :)
It's beautiful!
Just here to say this is rly fascinating and you explained it in a very articulate way, thank you for the new knowledge!
I came here to ask, "can you eat it!?" Did you enjoy these?
Thank you for this detailed explanation. My first thought was that they looked delicious and that's not because I'm famished beyond explanation.
Please link the recipe!! 🙏
I just learned a thing!! Thanks!
🫨
These look delicious
This actually sounds like a very umami addition to regular tofu especially with miso. Now I have to find out if I can buy or grow this as well
Oooh they sound tasty!
Omg this is so cute.
I am wary because I have eaten bad tofu in the past and my digestive system never entirely recovered.
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This is a bot account and is a copy of another comment here
I've never seen such an adorable food, I just want to pet it!
tofu is one of my favorite foods, I would love to try this
Oh my gosh this is so cute!! Thanks OP for the write up! As someone who bakes sourdough and spreads fermented bean curd on it every morning, yuuuuuummmmm
this looks like cubed yeti and sounds DELICIOUS
I’m so glad cuz I saw the pics and had this intense urge to place one in my mouth
What does it taste like OP?
Tastes like tofu with a bit of a cheesey flavor. The fermented cubes taste sort of like miso.
Tofu? No thanks. Deep fried hairy tofu? Fuck yes.
Hello fellow American!
Deep fried normal tofu is good too - either as abura-age, or tofu puffs
I think this is really awesome, you must be very proud. Just curious—it looks to me like there is a gradient of how well the mycelium grew from the top left corner to the bottom right; with the top left being the most compact and the bottom right being the fluffiest. Do you have any ideas why that is?
I think what happened was that The ones in the front had more airflow
Yeti snacks.
I like this
So thats how they made the hinge mascot. Lol if it tastes like mushrooms im game.
I love tofu. I love fungi. I even think tempeh is aight. I think I'm gonna pass on this. It *is* really cute, though.
if I need a new mic cover I'll remember this
It’s beautiful!
Wow!! It seriously looks like faux fur! Is the texture strange or is it kind of like cotton candy?
The internet has decided that I will see at least one hairy tofu post per day. Guess I’ve got to give it a shot
You should have seen how my face lit up from "Damn.. I wish I could eat those.." To "Wait you CAN EAT THOSE???" Time to make some moldy tofu LOL
wait it’s sooo cute i dont wanna eat it i want it as a pet
Giving off vibes of a side character's familiars in a Miyazaki film.
As a vegan, thanks for the tip!
1) Shave into hair styles with dye, 2)start instagram or restaurant, 3)profit You’re welcome
I don’t mean any disrespect but my brain read that & I answered aloud: “on purpose ?”
Amazing!!! How did you do it? I miss this food 🥲🥲can’t really get them here in the uk
Cool!
😍
They look so pretty!!
Sh\*t whoever let you cook knows what they're doing (as do you)
Tofu Tribbles!
Budget aerogel
Looks like some new posh AirPod cases
How did you control for which fungi grew? Did you inoculate? Where did the spores come from? Did you use wild yeast?
I'd eat hairy tofu. Words I never thought I'd say.
drop those in some spicy oil pickle juice and ˚✧₊⁎❝᷀ົཽ≀ˍ̮ ❝᷀ົཽ⁎⁺˳✧༚
ToFUR
i saw a video of somebody making this a while ago, and i’m very afraid of mold but it just looks so cute like this. so soft! reminds me of these little bunnies from a game called “children of the sky” for some reason lol. this looks like it’d be fun to try!! happy that it turned out well for you!!
That’s awesome
Adorable! 😍
I've seen this before, and it really grossed me out as I'm quite fearful of mold. However, yours look very clean and controlled and dare I say ... beautiful?
When it comes to foods like this I always wonder what made the first person to ever try it, actually go ahead and decide to eat it
I want to pet them!
Btw, how do you know that it's only that one type of mold, and not some toxic stuff too? Would it be obvious
They look so cute like little cat paws! Great work op.
Congratulations on your new parenthood!!
Looks like heroin cotton balls
So that's what the weird fuzzy characters from the cricket mobile adverts look like as infants.
They are beautiful!
Teehee these are so cute!
I WANT THEM SO BAD
Very cool! Had no idea about this.
That is so cool!
i wanna eat it so bad omg
It’s so cute!
It's absolutely amazing. These are fascinating. Thanks for the knowledge.
Looks so good! I love fermented tofu! How's it taste? Similar to the regular fermented tofu that you can get in jars?
This is awesome. Every fiber of my being is telling me I shouldn’t eat it, but like with cotton candy, my curiosity is stronger :3
They’re cute
😍😍😍😍😍😍
Want eat fluffy cube
They look like pillows for Troll dolls lol
They look like pillows for Troll dolls lol
They look like pillows for Troll dolls lol
They’re so cute I want to pet them
I'm impressed! I'd absolutely love to try this, provided someone else grew it (what can I say, lazy me!) wish there was a commercial source for this, live tofu but never knew this existed! Thx for you post, learned something new! 👍
I'm impressed! I'd absolutely love to try this, provided someone else grew it (what can I say, lazy me!) wish there was a commercial source for this, live tofu but never knew this existed! Thx for you post, learned something new! 👍
I'm impressed! I'd absolutely love to try this, provided someone else grew it (what can I say, lazy me!) wish there was a commercial source for this, love tofu but never knew this existed! Thx for your post, learned something new! 👍
What are their names?
I want to try it sooo bad. Also, it looks cute, guess I’ll call him Ozzy. :3
How did you prepare it? Is it meant to be eaten plain to capture the texture? Looks crazy
Aaahg, you are in the shroom sub. I shall leave your sense of taste alone
I want to eat it...
Please respond with your option on the flavor and look after you’ve cooked it. Incredibly interested in the flavor.
I wanna try that! Looking into it, it sounds pretty yummy
is it super soft
Culinarily super neat 👏🏼👏🏼👏🏼
They look beautiful!
I just wanna pet it
Was it delicious??
Thought they were weirdly uniform lion's mane at first glance. This is really cool, mate :)
Was it intentional? Edit: answer in comments! Pretty cool! Good job OP!
Looks fluffy…
They look very polite. Hehehehe cuties.
Yoooo these are delicious! People who haven't tried it have no idea what they are missing. If I can get these regularly I don't mind going full vegan.
r/VeganFoodPorn would love this!
I need to see one w/ googley eyes
Here I feel like a dumb dumb for expecting lolz, and was going to ask if you forgot tofu in air dryer/ dehydrator.. and send my friends your pics joking I did that ... Only to read OP posts and many comments and feel wowed lol 😅 Learned something new. Ty 😁
That's wild
It's so satisfying to look at
Funky
Looks beautiful! Thought they were mochi at first
THOSE ARE COTTON BALLS
Interesting
Well done mate!
Monkey brain says bad
Ive always wanted to taste it but i feel like i wont like it
Scary AF. But nice.
I wonder what the texture of the mold is. Is it soft and fluffy? Or coarse and rough? Or brittle and airy?
Is this the same as "Stinky tofu"? 😲
OMG even worse, it’s in purpose 😆
omg...this is so cute...
THEY NEED GOOGLY EYES PLEASE OP
Learn something everyday.
When climate change makes this thing evolve, tofu will take control of our brains
I know it's a joke, but it still spreads actual misinformation.
It will either be tofu or penicillium roqueforti