Fermented Chinese hairy tofu

Choose a container that lifts the tofu so air circulates and excess moisture drains away.

Wash the trays and racks thoroughly, rubbing off any grease, which causes spoilage, then rinse well.

Dry the trays and rack in a 300 F oven for 10 minutes; air dry plastic baskets instead, never in the oven, then let everything cool.

Cut the firm tofu into bite-sized pieces with clean hands, cutting board and knife.

Mix the starter powder with a third cup of boiled but cooled water and stir until no lumps remain.

Dip each piece of tofu in the solution, flipping it so all sides are coated, and place it on the cooling rack with space between the pieces so the fur can grow.

Cover with the second baking tray to retain moisture, label it, and leave at room temperature for 2 days, opening it to look whenever you like.

At 12 hours there is about 1 mm of fur; at 36 hours the tofu is covered completely in white mycelium; at about 60 hours, two and a half days, the mycelium grows long enough to connect the cubes and they look like cotton cubes, which is done.