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.[1]
Production
[edit]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.[2][3] Mao Tofu also contains a large diversity of fungal and bacterial communities.[1]
References
[edit]- ^ a b 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.
- ^ 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.
- ^ 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.
Soy (Glycine max) | |||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| General |  | ||||||||||||
| Soy-based dishes | |||||||||||||
| Plant milk | |||||||||||||
| Meat analogues | |||||||||||||
| Sauces and condiments |
| ||||||||||||
| Other foods | |||||||||||||
| Biochemicals |
| ||||||||||||
| Companies | |||||||||||||
| Other |
| ||||||||||||
