Man... you know some time back in history, someone was REALLY hungry when they remembered they had forgotten they left tofu out, came back to find it completely covered in hairy mold, and really said "... if I remove the hair and fry it, it should be safe to eat, right?"
brings back the senario that someone looked at a cow and said "I wonder what that white stuff tastes like" Im realizing none of yall have a sense of humor and are just dipshits
@@C0rvidC4rrion i mean all cultures have their own food safety standards, they just arent the same as modern ones. Ancient people had their own concept of what was and wasnt safe to eat.
Fermented tofu has the texture and taste reminiscent of blue cheese, if anyone is wondering. I've tasted a jar of it from my local asian grocery, but never knew how to prepare it like she did!. I'm glad to have seen this video for reference!
This is called 毛豆腐! I’ve had it once when I visited the hong village in Anhui, China, and it tastes like regular tofu but with a mushier and grainier center. It was pretty scary at first seeing all the “fur” on it but it tasted good and my stomach had no problems so 👍🏻
always amazes me that people learned how to make things like tofu and cheeses thousands of years ago, just because of the sheer number of steps and the labour involved. clearly they had an intimate understanding of the process of fermentation. very impressive
For me it's learning plants and such that's crazy. Like many cultures made Ayahuasca and you need to combine multiple plants to make it work even orally. So like did they make poison ivy soup at some point? Just sample everything in every way they can think of until they find remedies and spices?
@@CkyGuy69 nuts to think about, right? part of me thinks we are becoming much less smart and creative than our ancestors were, because we don't have to come up with new and unique solutions to things every day. there must have been so much trial and error involved to refine each process... we can't really grasp or appreciate quite how much work all the humans that came before us did, that makes our lives so straightforward now!
@@froogsleegs absolutely! I think the fact that we have so much information at our fingertips is such a blessing but also seems like a curse cuz like you said we don't problem solve or think critically as much as we did.
its so fascinating how some food is created! id never thought in my life that would be edible, but thats just because of how I was raised. I am so glad it is an enjoyable food experience for many!
People who originally ate it probably thought it wasn't edible either, they were just hungry and had spent too much time and energy making this food to let it go to waste unnecessarily 🤔😂 *all fermented and aged food enters conversation*
These kinds of videos are always so peaceful, and the food looks delicious. Something about seeing people from other cultures embracing their heritage by continuing on what their ancestors have taught them and preparing food from scratch is always so fascinating and it leaves me wishing I could be there to give these foods a try.
I hope you do not think that she lives like this. This is a set made just for this channel. There is a trend in the west to watch people in Asia do some cottage core. They know this and capitalized on it. Pretty smart imo. 😄
@aliceDarts Do I think this woman makes tofu from scratch every day? No...Maybe. She could definitely sell it. Just like people sometimes bake bread from scratch or make pasta from scratch. It's not necessarily something you could live off of but it's cool that she's still doing it
@@portobeIIa how about you hear me out before deciding if my take is so wild. (long post below, sorry) who do you think makes these types of videos and why? do you think these channels are run by individuals? there is professional style, lighting, camera work, and sets. heck, the scenes sometimes look like they been blocked out to get the most pleasing shot. to me, the videos have a similar visual style as chinese dramas and they certainly arent a one-person team. they are unconvincingly idealistic. this is very different than the korean cooking videos for the most part because, despite those videos also being high quality and calming, they are very obviously make by one person or a small team. there are dozens of extremely popular channels exactly like this and they pop out of nowhere with high production levels. some of them are clearly made in china (or at the least, are meant to resemble china), the first example that comes to mind is liziqi, who makes videos about living in the chinese countryside in the same "relaxing" style. only one problem, youtube is blocked in china. so how are these chinese citizens getting access to youtube and openly posting on a youtube channel? clearly theres something strange going on. china is working really hard on their image and reinvigorating chinese pride and culture. not to mention, theyve been desperately trying to get more tourism. i think this accomplishes both and also cultivates an audience that they can use in the future. ill send you an article about this topic in a separate comment, but it might get deleted because youtube doesnt like links. heres a quote from the article: "Their content is produced with the help of special influencer-management agencies known as multichannel networks (MCNs) that run their accounts and funnel a cut of the ad revenue back to them. Unlike MCNs elsewhere, those in China are enmeshed with the Chinese Communist Party, in the same way that most other significant businesses in the country are. Some MCNs have internal party committees. All MCNs are required by Chinese law to ensure that their talent adheres to the values of the party and promotes its agenda."
So the thought of it makes my stomach uneasy, but watching the process she takes is absolutely stunning. This is such an informative, relaxing, and beautiful video despite the mold part.
Also, any mushroom is a fungus just like this mold. Without mold, we’d probably all be dead because of the medical benefits. Mold, fungi, mushroom, mycelium, it’s all part of one thing and it’s beautiful. Most all mold/fungi is harmless. But the ones that aren’t, are incredibly dangerous. That’s why people are wary. If you learn how to identify fungi, you’ll fare well and eat even better. Always double check an ID though, especially when it is a mimic of a deadly fungi
There are edible molds all over the place, and one of the most common people forget about is blue cheese. All sorts of molds are normal, and all depend on the type of food it gestates on and what type of mold their of. Really awesome to see a video on something like this.
All cheese that is aged pretty well has mold production that gives it unique flavors, but they are special molds that they usually introduce nowadays to ensure that the proper types of mold propagates so no one gets sick.
I love seeing videos around Hairy Tofu actually. I've had it several times at local restaurants. It's actually delicious and reminds me of blue cheese because of the taste and texture. Edit: Oh, my word. My first comment with over a thousand likes! Thanks! 😊
@@AzrailTrinity333 It is. As long as you can get pass the smell and strong taste because of the fermentation process it tastes pretty good. The taste is quite strong so I wouldn't recommend it for those with weak stomach. The hairy part is mold on them but it is safe to eat. I think that's what deters most away minus the smell. I definitely try them though. I love them fried or with Asian Spices.
@@ayakotami3318 kimchi smells pretty bad to me but I still like it, is it comparable to this tofu or the tofu smell worse? I'm curious if I can tolerate the smell coz it looks good😂
@@Help22222 It can be slightly worse but it depends on how well it was prepared. I've eaten at two restaurants and one time it was quite stinky and the other I barely smelled it.
As an adoptee from China, I’m content where I’m at in life. But sometimes, I see stuff like this and I miss this culture that I do not know nor ever got the chance to know. I wonder what I would have been taught, what I would have been like had I not been adopted Edit: Thanks to everyone for the support. Also wow, there are so many people from various cultures who have a similar experience to mine. I wish you all the best on your journey however it may play out. On another note, I have started learning Mandarin (sort of) though it’s kind of overwhelming and I don’t really know how to go about it.
@Harichu I definitely want to go to China one day. And I’m trying to learn the language on my own. They don’t teach it at my school and I’m quite academically and extracurriculy involved, so I can’t seek out other sources unless it’s on my own time. One day. One day…
If there's one nearby, you can visit a local Chinatown. Though my parents are Chinese, I never grew up around a lot of Chinese culture outside of family. But visiting the local Chinatown helped me understand what my folks are like because some of them are from the mainland and lived a long time.
This is such a fascinating process! I've never had this dish, but I'd definitely be willing to try it if I ever get the chance! A lot of love and care is put into so many culture's foods that it would be a shame to dismiss it simply based on what you are used to! Beautiful process and super insightful video!!
2:40 - Is she using pickled cabbage/mustard brine as a tofu coagulant? That's really interesting. I've never seen a method like that. I imagine it also makes the pH more favorable for mold growth, so that the tofu itself ferments properly.
“Awesome I didn’t die! So I’ll do the same exact steps next time and I’ll add one more step at the end see if tastes good this time” how I imagine people discovering this kind of food process back in the day. It’s amazing this one process can produce so many different dishes. People need to learn to be more open. The more we learn, the more we evolve.
There's something about traditional asian food made with wooden implements that you just can't get out here in the west. So calming the way wooden tools sound when cooking. I've even started using wood in my own kitchen (but sealing it properly first)
There are channels with historical western cooking too, for example Townsends. Depending on what period they're covering, they often use wooden implements -- at _least_ wooden spoons and whisks. I think you have to go a bit farther back in time to find that in the west, though, I'm not sure. And traditional dishes from the west (especially France) have been so enshrined into fancy "cuisine" in the collective consciousness that it's harder for us to see it as romantic and calming. For example, I forget where it was, but I saw a video on the making of traditional Italian mozzarella-type cheeses. It was remarkably similar to how she made tofu here, actually, except it started with milk and cheese curds instead of soybeans. But with cheese there's so much drama like, oh, if you don't follow the exact steps dictated by tradition, or you don't call the final product the exact right name according to its size and shape and age, you'll be Wrong. Edit: I just realized how long my comment is, so I'd like to say, I hope you don't take this as a criticism or anything, it's just very interesting to think about these things!
I think I would die from just from how spicy this dish is. The moment I saw her add the chilli, a part of my soul left me haha. It looks really delicious and I want to try some but I don't have such good spice tolerance
You can start really small like I did like eating mild ramen or adding a little more black pepper than usual ^^ then you can go to different ranges of hot sauce
Mom and daughter together eating is so beautiful. Great video, never thought moldy hairy tofu would be a thing I’d wanna tante. That egg bowl looked sooooo good too
Wow! I never knew about this and the process alone is intriguing. I have to admit it must be a blessing to live in such a tranquil beautiful place. Maybe in another life, I will be able to experience this.
Im honestly deeply interested in the science behind tofu and how the process of it molding can be safe for consumption cause i was taught all mold is bad and to never consume. But cheese is technically mold as well especially specific cheeses so i assume its similar but the process of how foods change and decay and how they can still be safe for you these videos are so fun because i learn the process of how something is made and prepared and can learn more about different foods
It's the same with yogurt, pickling, fermented foods like kimchi and Sauerkraut, and alcoholic drinks! Even though the latter turned out to be a mixed blessing...
Really dry and dense food is safe for consumption as long as the mold is removed. Better cut a bit of the molded place off. Best example of one such food is parmesan. Its density and lack of water hardens the spread of mold. 🤙
*In no way is this meant to be offensive* This did initially repulse me (the actual tofu and the mold) but then seeing how much love, care and time you put into that made me so happy, it's amazing to see the technical side of cooking and to know you and your family will eat well, thank you for sharing this ❤️
Don’t forget! Many of the foods that people enjoy in America are moldy/fermented, or just insanely old! For example chocolate, cheese and some meats like salami. Even slim Jim’s!
To be fair this looks extremely similar to blue cheese and I hate blue cheese too XD With so many commenters saying that moldy tofu also _tastes_ like blue cheese, I can confidently say I wouldn't like to eat it myself, but I can still appreciate watching her craftsmanship as she makes it!
Это так мило, спокойно, одухотворенно... Для Европы и России это, конечно, непомерно остро. Мы бы такое навряд ли смогли съесть, не превратившись в огнедышащих драконов 🤣 даже не представляю, как малышка ест с аппетитом настолько острые блюда. Но... Это культура азиатских стран и люди к этому привыкли как раз-таки с раннего детства. Видео очень доброе. Хозяйка нежная, работящая, аккуратная, заботливая и красивая. Всё очень чистенько и уютно вокруг. Такой должна быть мама в моём представлении! Низкий поклон!
@@МарияГревнёва Плесень может убить человека, а плесень что с сыром специально выведенная вроде, а если вы вдруг с этим не согласны, то попробуйте вырастить на хлебе похожую по длине плесень, и тоже съесть это, посмотрим что с вами будет.
@@goldfel4388 а почему я должна быть не согласна с прописными истинами? К чему ваш комментарий? Зачем мне выращивать плесень на хлебе и есть? Сами выращивайте и ешьте, если вам хочется.
I know that maybe a lot of people foreign to Asian cuisines might find it unappetising, but it is really good. They sell fermented tofu at Chinese supermarkets and it is really good as a condiment for hotpot, or just for flavouring and marinating meat before cooking. I’m unsure if it is exactly the same thing as the ones in the video but it is similar.
The music, the camera work, the aesthetically pleasing sounds. It makes me love experiencing these simple pleasures that I get to call peaceful. And since im only human, why shouldn’t I? If I can’t enjoy the littles things such as this video, than how can I enjoy life to its fullest? 😇 Thank you for reminding me that even the smallest of things bring the biggest of smiles
As someone who only eats unfermented cheeses, doesn't drink alcohol, has a penicillin allergy and lactose intolerance, and is from a culture where fermentation really isn't a thing, this was challenging to wrap my head around. I'm normally repulsed by anything slightly moldy, so this challenged my whole definition of edible. The closest I've ever gotten is eating button mushrooms, but even those I fry into oblivion. However, the meals created at the end looked delicious, and I have the utmost respect for the hard work and history that goes into this tofu. While I don't think I'd ever try the moldy tofy as is or with just the chilli seasoning, I would definitely try the version that was fried in the hot oil. Seeing it cooked puts my mind more at ease, and I'm sure the texture and taste would be very interesting.
It’s amazes me how we in America eat cheese, raisins, pickles, dry aged steak, hard salami, yogurt, sour cream, drink wine, etc, but find this repulsive.
People are sheltered. That's actually how vegans become vegans. They had no idea where the bacon came from and when they found out, they stopped eating it.
Very true, it’s crazy to see my fellow AMERICUNS be grossed out by this even thought we eat all these delicious food here in America that we don’t realize is fermented
all this talk about how it tastes like blue cheese makes me wonder how long until American Vegans find out the recipe and start calling it "vegan blue cheese" lol I really want to try moldy tofu, it looks amazing!
My husband has had this. If you like very strong cheeses, you'll probably like it. I haven't had the opportunity to try it yet, but look forward to having it one day. It is always amazing to see what people can create.
This is so fascinating. I went from Ooh to Ahh to Huh? to Hmm. The way it's prepared, all the steps taken, it's so interesting. I've had tofu before and it's good. This definitely is an odd dish in my eyes, but I would like to try it someday.
I think we have the same thing here in Indonesia, not tofu but 'fermented tempe' and we name it oncom. My grandma said it's good to relief gastristic. But sincerelly, I am not a fan of it 😅
I'm fascinated by the food science of this! Like, I wonder why only safe to eat molds form on the tofu? Or if this is made possible by certain conditions (some fermented dishes are harder or easier to safely make with different humidity levels). Super interesting stuff! I can't say I don't feel weird about it, what with seeing the fuzzy mold, but I also know that's just because this is unfamiliar to me. I eat blue cheese, so this really shouldn't be any more off-putting to me
Just from guessing the liquid she dipped the tofu in was a culture of the specific mold that is edible. Do not assume it's safe to eat any molds that form on tofu.
@@sadwaifu ok so what? whats ur point exactly this person is just commenting about the culture of the person in the video and so what if they might be acting its still theyre culture and as you said 95% so not all like whats your deal?
Brooo I love tofu, even if I was raised to be very picky with food I am just obsessed with tofu. I don’t get to eat it often though, only in miso soups :( I never knew there was more than one type though, so this is very interesting.
You should definitely look around for different types of tofu and tofu dishes! There's so many ways it can be prepared and enjoyed. Deep fried tofu is great in soups because you can tear it open and hollow/spongy inside will soak up soup for the perfect bite. I also like pan fried firm tofu, you just fry it until you get a golden crust and then it can be as simple as adding some soy sauce or you can get a bit more adventurous with also adding sesame oil, black vinegar, chili crisp, or whatever else you might enjoy. You can use silken tofu instead and not pan fry it, so it's really light and refreshing and perfect for a hot day. There's so many tofu dishes because of all the cultures that use it, and with all the variety I'm sure you'll find a bunch that you'll love
I had to search this up, and from reading a few articles it’s apparently the same as fermented bean curd, just named differently. Or maybe the few articles I read were wrong. Who knows. I loved this went I was a kid, tasted amazing with rice and was basically my goto when I was hungry haha. It’s so interesting to see this process for something I’ve eaten for years! 我读了几个网站，有几个都说霉豆腐和豆腐乳是一样啊。但我中文水平也一般，所以我也没多读哈哈。我从小就特别喜欢副乳，能看到它的做法也是第一次，没想过是这样的！太有趣了。
Except when you google if boiling water destroys all bacteria it tells you it doesnt 😀. This isnt safe to eat at all, ALSO THE RED TOFUS SHE DIDNT BOIL? And she ate one 🤢
This is interesting. I was always taught to never eat mold so is it only certain types of mold on foods that are bad? For example, this was fluffy white mold, I've seen foods with that blue, green and black mold on it. Is it like the poison ivy saying "leaves of three leave them be" but instead of poison ivy it's mold. "Mold of green leave it be, mold of blue good for you, mold of black will fight back, mold of white is alright"
Some molds are harmful, others aren’t (or can even be healthy). It typically comes down to whether or not the type of mold in question produces “mycotoxins” or not. Colors alone can’t really be trusted. Even “black mold,” which gets the reputation of always being horribly toxic, isn’t always the dangerous type of mold that can cause health issues. A lot of cheeses (blue cheese, brie, Gorgonzola, Camembert, etc) contain mold that is completely safe to eat. It’s typically in the same family of molds that we get penicillin from, but I’m sure there are other varieties that are also edible. That goes for other microorganisms and microflora too. Probiotics are just specific strains of bacteria, despite the fact that we typically think of bacteria as bad microorganisms that cause disease. Same with yeast. It’s also a fungus, just like mold is, but different strains of it are beneficial while others are harmful.
hello! gourmet mushroom grower and forager here, good question! I would say, unfortunately there are so so many types of mushroom, all presenting very similar mycelial growth, especially white and fluffy, there is no rule of thumb. same with fruiting bodies, as mushrooms like to have many similar cousins, often looking similar to an edible species, but instead being an inedible/ poisonous/ deadly sort..... SAYING that, there are some rules you can follow once you know a little bit about mushrooms, for example, milk caps: mushrooms which produce a milky substance on the gills - you can taste the milk and if it is bitter, do not eat the mushroom. however if it is not, it is an edible species of milkcap. However this requires you first being able to decipher whether it is a milk cap or not....... There are a few other tests similar to this one which you can use to find out edibility. such as smell, bruising etc. i will gladly share the more basic ones. I have gone off on a tangent however. I shall stop now lol
There's a good reason why we don't go around eating moldy food. And it's not because it's always bad, it's because you can't ever know for sure if it's going to be harmful or not because there are a lot of factors that influence if mold is bad or not. So while in theory we are more so disgusted by how moldy food looks rather than it being harmful (again highly depends on the product that got mold, in what environment was it stored, what type of bacteria exists there and even your genetics), in this day and age and availability of food, it's really not recommended to go around and eat food that developed mold in your house when you can easily replace the food with fresher food. Also do not smell your food if you think it has mold, mold = fungus = spores, you can inhale its spores and develop respiratory issues or allergies. For instance I wouldn't eat this if it was served to me because I'm not part of that specific background of people that ate that moldy tofu for generations. My body does not know what to do with it, there's no way of knowing what reaction I might have to it. Looks delicious and I would be curious especially since I am a huge blue cheese and edible mold fan but I wouldn't risk it with such a traditional dish.
@@Morindor that actually makes a lot of sense why some of us go to foreign countries and it messes up our stomach so bad but all the natives seem fine. We just weren’t raised like that. Which isn’t a bad thing at all it just makes it more amazing that they can eat it and we can’t. I wouldn’t eat this either, for the same reason you explained. It would probably tear my insides apart.
@@KoflerDavid Probably. I’m sure it taste delicious and it’s good for you but since I wasn’t raised with that type of food, I have mental hangups about it.
@@crazyinvaderfangirl1 I was also not raised on it. First time I tried it was at a night market in Taichung. You could smell the shop in the whole street, but since the stinky tofu was deep fried and served with sauce, the flavor was quite pleasant! Now, Durian stuff is truly on another level...
@@YCLin-zf1id Os fungos mucor são extremamente comuns, sendo encontrados na terra ou em alimentos estragados. Em indivíduos com a imunologia debilitada, porém, causam mucormicose, resultando em cirurgias mutiladoras ou até em morte. A mucormicose ou zigomicose é uma infecção oportunista causada por fungos na ordem Mucorales. Foram veiculadas na imprensa pacientes de Covid-19, na Índia, diagnosticados com a mucormicose. Muitas vezes são casos fatais, pois se propaga pelo corpo, destruindo pele, músculos, ossos e órgãos.
@@imb5128blue cheese is absolutely vile and makes me nauseous. You’re literally eating mold. Mold is not healthy, no matter what. Don’t care if some people like the taste. It’s. Disgusting.
I clicked on this video out of curiosity, after all, how could something so moldy be edible. I continue to watch, and my curiosity only grows, I want to know the science behind this? Is it a scenario similar to blue cheese? Or is it something completely different? Or I s it a dish that when by itself potentially harmful and should be eaten with some sort of precautionary aid (like sushi with ginger/wasabi) and is that what the chili is for? I want to know the culture behind it too. Where did it originate from? Who invited it? Is it a dessert or side/main dish meal piece? Is it for special occasions, or is it an average treat? Watching is intriguing, and I desperately want to learn more, but, I seem unable to find any articles with any creditability or even talk about the dish in a educational standpoint! If anyone could help expose me to this alluring dish, I’d be eternally grateful!
I heard from one commenter that it’s similar to fermented bean curd, but I haven’t looked it up myself (It also tastes similar to blue cheese apparently?)
what do you mean sushi is potentially harmful and is eaten with wasabi and ginger as a precautionary aid? wasabi and ginger have nothing to do with the safety of sushi, the fish is deep frozen for a while to kill of any pathogens, that's why it's safe to eat. you can eat sushi without wasabi and ginger and be fine. where did you learn that the wasabi/ginger is what makes it safe to eat? some funguses are fine to eat. bread, blue cheese, camembert, brie, they're made with edible fungi.
@@sth5033 really it was just the way I worded it, but I meant that ginger and wasabi can kill some parasites. But I didn’t know the freezing part, so thanks for this information
Man... you know some time back in history, someone was REALLY hungry when they remembered they had forgotten they left tofu out, came back to find it completely covered in hairy mold, and really said "... if I remove the hair and fry it, it should be safe to eat, right?"
There wasn’t a standard of food safety, wouldn’t have been part of the thought process
Glad I'm not the only person who had this exact thought while watching!! 😀
facts nasty!
brings back the senario that someone looked at a cow and said "I wonder what that white stuff tastes like"
Im realizing none of yall have a sense of humor and are just dipshits
@@C0rvidC4rrion i mean all cultures have their own food safety standards, they just arent the same as modern ones. Ancient people had their own concept of what was and wasnt safe to eat.
Fermented tofu has the texture and taste reminiscent of blue cheese, if anyone is wondering. I've tasted a jar of it from my local asian grocery, but never knew how to prepare it like she did!. I'm glad to have seen this video for reference!
That s really helpful that you.
It has to been down to loving strong cheese.
@@SB-so8jf I'd do it the right way! Better safe than sorry!
Omgeeee. I live blue cheese. What Asian store was it
I think it's a different type if comes in jar. Too salty too eat this way.
This is called 毛豆腐! I’ve had it once when I visited the hong village in Anhui, China, and it tastes like regular tofu but with a mushier and grainier center. It was pretty scary at first seeing all the “fur” on it but it tasted good and my stomach had no problems so 👍🏻
what did it taste like? just curious
@@sunhyolic it was like a tofu but grainier and mushier in the center:)
@@NellLiuNini hm alright
Didnt they add chili powder like in the video?
@@haruru8618people say without chili powder and just frying it makes it taste like blue cheese so I guess it was like blue cheese when they ate it
always amazes me that people learned how to make things like tofu and cheeses thousands of years ago, just because of the sheer number of steps and the labour involved. clearly they had an intimate understanding of the process of fermentation. very impressive
>meanwhile the medieval peasant is only eating this spoiled milk because if he doesn't he'll die of starvation
For me it's learning plants and such that's crazy. Like many cultures made Ayahuasca and you need to combine multiple plants to make it work even orally. So like did they make poison ivy soup at some point? Just sample everything in every way they can think of until they find remedies and spices?
@@CkyGuy69 nuts to think about, right? part of me thinks we are becoming much less smart and creative than our ancestors were, because we don't have to come up with new and unique solutions to things every day. there must have been so much trial and error involved to refine each process... we can't really grasp or appreciate quite how much work all the humans that came before us did, that makes our lives so straightforward now!
@@froogsleegs absolutely! I think the fact that we have so much information at our fingertips is such a blessing but also seems like a curse cuz like you said we don't problem solve or think critically as much as we did.
@@CkyGuy69 100% agree. arguably the easiest time to be alive, but who knows what it will do to us in the future?
its so fascinating how some food is created! id never thought in my life that would be edible, but thats just because of how I was raised. I am so glad it is an enjoyable food experience for many!
I love it when people embrace ideas instead of being threatened by them 👍
People who originally ate it probably thought it wasn't edible either, they were just hungry and had spent too much time and energy making this food to let it go to waste unnecessarily 🤔😂 *all fermented and aged food enters conversation*
I honestly wish more people in the world thought like you ❤️
I don’t care I hate ir
@@Quiselott fermented is not the same as mildewed
These kinds of videos are always so peaceful, and the food looks delicious. Something about seeing people from other cultures embracing their heritage by continuing on what their ancestors have taught them and preparing food from scratch is always so fascinating and it leaves me wishing I could be there to give these foods a try.
I hope you do not think that she lives like this. This is a set made just for this channel. There is a trend in the west to watch people in Asia do some cottage core. They know this and capitalized on it. Pretty smart imo. 😄
@aliceDarts Do I think this woman makes tofu from scratch every day? No...Maybe. She could definitely sell it. Just like people sometimes bake bread from scratch or make pasta from scratch. It's not necessarily something you could live off of but it's cool that she's still doing it
a lot of these videos are chinese propaganda
@@_peepee_ wildest take yet. how so? it's a cooking video. is the 150-hour chocolate cake video north korean propaganda too?
@@portobeIIa how about you hear me out before deciding if my take is so wild. (long post below, sorry)
who do you think makes these types of videos and why? do you think these channels are run by individuals? there is professional style, lighting, camera work, and sets. heck, the scenes sometimes look like they been blocked out to get the most pleasing shot. to me, the videos have a similar visual style as chinese dramas and they certainly arent a one-person team. they are unconvincingly idealistic. this is very different than the korean cooking videos for the most part because, despite those videos also being high quality and calming, they are very obviously make by one person or a small team.
there are dozens of extremely popular channels exactly like this and they pop out of nowhere with high production levels. some of them are clearly made in china (or at the least, are meant to resemble china), the first example that comes to mind is liziqi, who makes videos about living in the chinese countryside in the same "relaxing" style. only one problem, youtube is blocked in china. so how are these chinese citizens getting access to youtube and openly posting on a youtube channel? clearly theres something strange going on.
china is working really hard on their image and reinvigorating chinese pride and culture. not to mention, theyve been desperately trying to get more tourism. i think this accomplishes both and also cultivates an audience that they can use in the future. ill send you an article about this topic in a separate comment, but it might get deleted because youtube doesnt like links. heres a quote from the article:
"Their content is produced with the help of special influencer-management agencies known as multichannel networks (MCNs) that run their accounts and funnel a cut of the ad revenue back to them. Unlike MCNs elsewhere, those in China are enmeshed with the Chinese Communist Party, in the same way that most other significant businesses in the country are. Some MCNs have internal party committees. All MCNs are required by Chinese law to ensure that their talent adheres to the values of the party and promotes its agenda."
It took me 3 mins to realize the comically large spoon was actually a gourd cut in half. That’s amazing actually
Yea in one of her videos (gourd one i think), she actually shows how she made it😃
comically large gourd
Great for scooping ice cream at your friend's house. Just remember to only take a gourd-full.
ha lol i didnt notice at all
Only a spoonful
The mold doesnt look as disgusting as i thought, it looks quite fluffy and nice and cooked product looks like it taste delicious
mold is just a fungus, like family of mushrooms and there are bunch of different types, this type probably isn't as harmful
@@AsthmaQueen They are, look up for fusarium and aspergilus genus, they produce carcinogenic toxins that can be harmful in long terms.
@@diezpesostirados8503 fair yeah it's probably not healthy I've know alot of common mold are definitely toxic
@@AsthmaQueen yep it's fermented tofu it's pretty similar type of mold to blue cheese for example
@@putyourseatbeltsonpshhyolo33 you can ferment without the occurrence of mildew. Mold is a bad sign.
きっと豆腐以外も何日もかけて作ってそうだし、料理で1日が終わりそうなくらい手が凝ってる…
凄い
So the thought of it makes my stomach uneasy, but watching the process she takes is absolutely stunning. This is such an informative, relaxing, and beautiful video despite the mold part.
idk có gì em không
Wait to you hear about cheese
Mold is the reason why we have medicine too!
Also, any mushroom is a fungus just like this mold. Without mold, we’d probably all be dead because of the medical benefits. Mold, fungi, mushroom, mycelium, it’s all part of one thing and it’s beautiful. Most all mold/fungi is harmless. But the ones that aren’t, are incredibly dangerous. That’s why people are wary. If you learn how to identify fungi, you’ll fare well and eat even better. Always double check an ID though, especially when it is a mimic of a deadly fungi
ever heard of cheese?
There are edible molds all over the place, and one of the most common people forget about is blue cheese. All sorts of molds are normal, and all depend on the type of food it gestates on and what type of mold their of. Really awesome to see a video on something like this.
I always forget about Blue Cheese being mold.
the most common mold is yeast
@@hotpikachu exactly
@@hotpikachu WRONG. Yeast is not a mold. They are both fungi but it's not interchangeable.
All cheese that is aged pretty well has mold production that gives it unique flavors, but they are special molds that they usually introduce nowadays to ensure that the proper types of mold propagates so no one gets sick.
日本ではまずお目にかかれない大きな釜と台所、手際の良さ、音、全てが魅力的...
This is china
@@고독사촉법소년He said that this type of kitchen is hardly seen in Japan. He knew it was China.
I love seeing videos around Hairy Tofu actually. I've had it several times at local restaurants. It's actually delicious and reminds me of blue cheese because of the taste and texture.
Edit: Oh, my word. My first comment with over a thousand likes! Thanks! 😊
I've never had blue cheese. but this looks so good, is it an acquired taste?
@@AzrailTrinity333 It is. As long as you can get pass the smell and strong taste because of the fermentation process it tastes pretty good. The taste is quite strong so I wouldn't recommend it for those with weak stomach. The hairy part is mold on them but it is safe to eat. I think that's what deters most away minus the smell. I definitely try them though. I love them fried or with Asian Spices.
Did you die after eating it?
@@ayakotami3318 kimchi smells pretty bad to me but I still like it, is it comparable to this tofu or the tofu smell worse? I'm curious if I can tolerate the smell coz it looks good😂
@@Help22222 It can be slightly worse but it depends on how well it was prepared. I've eaten at two restaurants and one time it was quite stinky and the other I barely smelled it.
As an adoptee from China, I’m content where I’m at in life. But sometimes, I see stuff like this and I miss this culture that I do not know nor ever got the chance to know. I wonder what I would have been taught, what I would have been like had I not been adopted
Edit: Thanks to everyone for the support. Also wow, there are so many people from various cultures who have a similar experience to mine. I wish you all the best on your journey however it may play out. On another note, I have started learning Mandarin (sort of) though it’s kind of overwhelming and I don’t really know how to go about it.
@Harichu I definitely want to go to China one day. And I’m trying to learn the language on my own. They don’t teach it at my school and I’m quite academically and extracurriculy involved, so I can’t seek out other sources unless it’s on my own time. One day. One day…
If there's one nearby, you can visit a local Chinatown. Though my parents are Chinese, I never grew up around a lot of Chinese culture outside of family. But visiting the local Chinatown helped me understand what my folks are like because some of them are from the mainland and lived a long time.
You wouldn’t have been YOU ❤️
It’s never too late to reconnect with your roots. There are many Chinese American/native Chinese people who’d welcome you into the community happily!
@@elliottlamb6806 this may be obvious Im not sure how known the app is but duolingo is free and has helped me learn Spanish!
Iam from Indonesia, I've made this from tofu to moldy tofu and chili oil, and it's really delicious, I followed the method from the Chinese website.
Raginya pake apa kak?
This is such a fascinating process! I've never had this dish, but I'd definitely be willing to try it if I ever get the chance! A lot of love and care is put into so many culture's foods that it would be a shame to dismiss it simply based on what you are used to! Beautiful process and super insightful video!!
I find it interesting how it's not just eaten like regular tofu that it's also used like a seasoning
The fermentation process introduces a lot of really deep and complicated flavors! ^-^
@@mashpuhtaytoes youve tried this ?
こういうの見ると毎回思うけど、最初にこれを食べようと思った人凄いわ
それな。カビだってことに気がつかなかったんかな
納豆同样的干活，大大的健康😐
@@doringgray6952 everything is healthy as long as you don't eat the food excessively.
The ending is always the best part in my opinion. Mother and daughter enjoying a meal together ❤
NOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO
@naomi ha ha 😂
is def my favorite! 🥰
and then they die peacefully
@@essencejoycabigas1021 girl what the actual fuck-
2:40 - Is she using pickled cabbage/mustard brine as a tofu coagulant?
That's really interesting. I've never seen a method like that. I imagine it also makes the pH more favorable for mold growth, so that the tofu itself ferments properly.
thank you for identifying what that was, i was curious what type of vegetables was in there
The sour soup/pickled cabbage soup has a slightly acidic pH. When it is added to the soy bean milk, it causes it to curdle/coagulate.
I like how Asks what it is And she tells her all of the ingredients except That the tofu was moldy
“Awesome I didn’t die! So I’ll do the same exact steps next time and I’ll add one more step at the end see if tastes good this time” how I imagine people discovering this kind of food process back in the day. It’s amazing this one process can produce so many different dishes. People need to learn to be more open. The more we learn, the more we evolve.
There's something about traditional asian food made with wooden implements that you just can't get out here in the west. So calming the way wooden tools sound when cooking. I've even started using wood in my own kitchen (but sealing it properly first)
There are channels with historical western cooking too, for example Townsends. Depending on what period they're covering, they often use wooden implements -- at _least_ wooden spoons and whisks. I think you have to go a bit farther back in time to find that in the west, though, I'm not sure.
And traditional dishes from the west (especially France) have been so enshrined into fancy "cuisine" in the collective consciousness that it's harder for us to see it as romantic and calming. For example, I forget where it was, but I saw a video on the making of traditional Italian mozzarella-type cheeses. It was remarkably similar to how she made tofu here, actually, except it started with milk and cheese curds instead of soybeans. But with cheese there's so much drama like, oh, if you don't follow the exact steps dictated by tradition, or you don't call the final product the exact right name according to its size and shape and age, you'll be Wrong.
Edit: I just realized how long my comment is, so I'd like to say, I hope you don't take this as a criticism or anything, it's just very interesting to think about these things!
😭😭😭😭
Bamboo steamers are so beautiful ❤️🩹 and the gourd spoon is insanely smart!
I think I would die from just from how spicy this dish is. The moment I saw her add the chilli, a part of my soul left me haha. It looks really delicious and I want to try some but I don't have such good spice tolerance
You should try building up a tolerance it helps you enjoy spicy foods and expand your food range
But i will admit that is a huge amount of chilli
@@porakone9859 I'd rather keep my intestines intact, thank you.
You can start really small like I did like eating mild ramen or adding a little more black pepper than usual ^^ then you can go to different ranges of hot sauce
Red chilis usually aren’t spicy at all
@@nununana4061 That depends on how much chili you add. I'm not actually super sensitive to spicy foods but that much red chili flakes would end me.
Mom and daughter together eating is so beautiful. Great video, never thought moldy hairy tofu would be a thing I’d wanna tante. That egg bowl looked sooooo good too
While this isn't something I think I could eat, it's definitely amazing to see how it's made. It does look really good!
Love your PFP
凄いですね！カビの生えたお豆腐は食べてはいけないと習いましたが、まだまだ料理に対して勉強していこうと思いました😊
これを最初に食べようと思った人は凄いよな。どの食べ物にも言えるけど、人間ってほんとに凄いな
my mandarin teacher plays your videos all the time in class! it’s so fun to watch you make these delicacies step by step! 🥰
Damn your man’s got some delinquency skills
Wow! I never knew about this and the process alone is intriguing. I have to admit it must be a blessing to live in such a tranquil beautiful place. Maybe in another life, I will be able to experience this.
Or in this life of yours. Anything is possible! ❤️
I always think that too. Maybe one day or in another life I could be comfortable and safe too
@@billbobaggons you know what I meant. Thanks for the reminder to never talk about my struggles on the internet lol there’s no empathy
@@Cnm4200 that's so sweet to say! I'll take that and remind myself that anything is possible 😊 I hope you're having an amazing day 💗💛
@@Havanah-ov4yt right!! Looks so peaceful. Also they might now care but, I do! Hope you get what your heart desires ❤️ hope all is well.
0:22 me listening to Tyler the cretaor
That’s crazy 💀(same)
@@Pdiddysnumberonepartyfanlol
Im honestly deeply interested in the science behind tofu and how the process of it molding can be safe for consumption cause i was taught all mold is bad and to never consume. But cheese is technically mold as well especially specific cheeses so i assume its similar but the process of how foods change and decay and how they can still be safe for you these videos are so fun because i learn the process of how something is made and prepared and can learn more about different foods
It's the same with yogurt, pickling, fermented foods like kimchi and Sauerkraut, and alcoholic drinks! Even though the latter turned out to be a mixed blessing...
Cheese is not technically mold. Some cheeses are moldy though
@@fusecan8686 Good point :)
@@KoflerDavid less of a blessing in my opinion...
Really dry and dense food is safe for consumption as long as the mold is removed. Better cut a bit of the molded place off. Best example of one such food is parmesan. Its density and lack of water hardens the spread of mold. 🤙
このカビだらけの豆腐を最初に食べた人…なんでいけると思えたん…
Someone’s really hungry I assume! Lmao
まぁ、チーズもカビだしね、好きな人には好きな味なんじゃないか？知らんけど、
im so glad there are subtitles in this video when they were talking cause it really helped me understand what they were saying lol
*In no way is this meant to be offensive*
This did initially repulse me (the actual tofu and the mold) but then seeing how much love, care and time you put into that made me so happy, it's amazing to see the technical side of cooking and to know you and your family will eat well, thank you for sharing this ❤️
Don’t forget! Many of the foods that people enjoy in America are moldy/fermented, or just insanely old! For example chocolate, cheese and some meats like salami. Even slim Jim’s!
@@PineApple-rw3qv wine is another example lol. It’s just different to us since we don’t see/smell the mold. Weird how our brains work
To be fair this looks extremely similar to blue cheese and I hate blue cheese too XD With so many commenters saying that moldy tofu also _tastes_ like blue cheese, I can confidently say I wouldn't like to eat it myself, but I can still appreciate watching her craftsmanship as she makes it!
Okay sure but eating full blown mold is a whole other level
@@halobaby0331 have you tried Camembert cheese and Brie? That’s full blown mold on cheese. How about Italian maggot cheese?
Это так мило, спокойно, одухотворенно...
Для Европы и России это, конечно, непомерно остро. Мы бы такое навряд ли смогли съесть, не превратившись в огнедышащих драконов 🤣 даже не представляю, как малышка ест с аппетитом настолько острые блюда. Но... Это культура азиатских стран и люди к этому привыкли как раз-таки с раннего детства.
Видео очень доброе. Хозяйка нежная, работящая, аккуратная, заботливая и красивая. Всё очень чистенько и уютно вокруг. Такой должна быть мама в моём представлении! Низкий поклон!
dragões cuspidores de fogo kkkkkkkkkkkk
а плесень вас никак не смутила?
@@hederraa8792 а что меня должна смущать благородная плесень? Я сыр с плесенью очень люблю.
@@МарияГревнёва Плесень может убить человека, а плесень что с сыром специально выведенная вроде, а если вы вдруг с этим не согласны, то попробуйте вырастить на хлебе похожую по длине плесень, и тоже съесть это, посмотрим что с вами будет.
@@goldfel4388 а почему я должна быть не согласна с прописными истинами? К чему ваш комментарий? Зачем мне выращивать плесень на хлебе и есть? Сами выращивайте и ешьте, если вам хочется.
I know that maybe a lot of people foreign to Asian cuisines might find it unappetising, but it is really good. They sell fermented tofu at Chinese supermarkets and it is really good as a condiment for hotpot, or just for flavouring and marinating meat before cooking. I’m unsure if it is exactly the same thing as the ones in the video but it is similar.
“Delicious” and “moldy” should not belong in the same sentence. But much like cheese, this is one of those few exceptions
Not all cheese is moldy.
@@Halo2glitchlover22 idk chief i wouldn't eat this, look like you forgot a cup of tea for a few weeks
The music, the camera work, the aesthetically pleasing sounds. It makes me love experiencing these simple pleasures that I get to call peaceful. And since im only human, why shouldn’t I? If I can’t enjoy the littles things such as this video, than how can I enjoy life to its fullest? 😇 Thank you for reminding me that even the smallest of things bring the biggest of smiles
So sweet
The EDITING, The CINEMATOGRAPHY!!!
Effortless, smooth. 😮
As someone who only eats unfermented cheeses, doesn't drink alcohol, has a penicillin allergy and lactose intolerance, and is from a culture where fermentation really isn't a thing, this was challenging to wrap my head around. I'm normally repulsed by anything slightly moldy, so this challenged my whole definition of edible. The closest I've ever gotten is eating button mushrooms, but even those I fry into oblivion.
However, the meals created at the end looked delicious, and I have the utmost respect for the hard work and history that goes into this tofu. While I don't think I'd ever try the moldy tofy as is or with just the chilli seasoning, I would definitely try the version that was fried in the hot oil. Seeing it cooked puts my mind more at ease, and I'm sure the texture and taste would be very interesting.
Curious if you consume bread at all as it has yeast in it?:0
@@mossyteef You can make bread without yeast. Baking tends to kill it though
Cheese and cultured milk are fermented from bacteria.
傷んでるように見えて発酵食品なんだな
納豆とかも見た目えぐいけど美味しいしこれもきっとおいしいんだろうな
Wait till people find out about cheese,yougurt, and mushrooms
It’s amazes me how we in America eat cheese, raisins, pickles, dry aged steak, hard salami, yogurt, sour cream, drink wine, etc, but find this repulsive.
Willing to bet its bc they have no idea how its made lol
@@some1375 They're averagely just uncultured
People are sheltered. That's actually how vegans become vegans. They had no idea where the bacon came from and when they found out, they stopped eating it.
@@imb5128 not all of them ;-;
Very true, it’s crazy to see my fellow AMERICUNS be grossed out by this even thought we eat all these delicious food here in America that we don’t realize is fermented
沖縄にはこの豆腐の親戚の『豆腐よう』があります。
紅麹と泡盛で発酵させるので紅い豆腐です。
お酒と一緒に食べると美味しい。
太りすぎの人には健康食品としてもオススメです。
タイトルに驚いて動画を見に来たけど、すごい美味しそう...
女性と女の子の会話にも癒されました
all this talk about how it tastes like blue cheese makes me wonder how long until American Vegans find out the recipe and start calling it "vegan blue cheese" lol I really want to try moldy tofu, it looks amazing!
Oh no, that would be the worst case senario ever. Those ppl would certainly destroy this food.
@@GreenWitch234 true
@@GreenWitch234 how would knowing about it destroy it?
@@asideofaioli4630 Probably by making it wrong, thus making it seem bad idk
Vegans are already doing this, but with a nut base mostly, not with tofu. I have eaten camembert made from cashews and it was delicious
So tofu is basically like making cheese out of soy milk
My husband has had this. If you like very strong cheeses, you'll probably like it. I haven't had the opportunity to try it yet, but look forward to having it one day. It is always amazing to see what people can create.
this video is a masterpiece i mean it must have been tough to film and edit all of this, i can’t believe we’re appreciating it for free
you know these are actors right?.. like 95% of Chinese cooking channels are all state sponsored channels with big ass production sites..
It’s probably made by a big team considering how often videos are posted
Also if you look at the surroundings- it all looks new. It looks "old" but the concrete floor of the kitchen doesn't even have cracks
@@sadwaifu i dont give a fck
@@sadwaifu 你又懂了是吧，中国十四亿人口中做自媒体的人不计其数，很多博主都是有上千万粉丝的，竞争压力大自然就会出好作品
5:33 I bet she said "mom, this tofu needs some mold"
There’s captions, she said “mom, this tofu is so good”
4:50 The true magic of the tofu magically turning from handmade to tiled.
She cut the tofu seconds before that shot??? Dude WTF are you talking about?
Machine pressed and cut tofus are not made that thin
調味料的な感じにもなるのかな？
中国で主流な料理なのかしら
興味深く、面白かったです！
So fun and relaxing to watch. The process reminds me a lot of how cheese is made, it even looks a bit like brie or camembert under the mold.
カビが生えた食べ物は結構あるもので、私も好きです。
あと、この親子の会話がいいですね。
У Вас очень красивые всё видео. Благодарю за погружение в Вашу пищевую культуру, это интересно. 🤝
when she cut the fluff at 7:18 it was sooo satisfying 😂
Doughter choose violence with the sentence "mama you cook too slow, iam starving." 😂
1人の日本人として豆腐は食べても、カビを食べるという発想が無いので、とても新鮮です。ぜひ食べに行きたいものです。
チーズ知らんのか？
@@アル-e3y
ブルーチーズ「いいんだよ...僕なんて存在感ないんだよ...」
美味しいのかな
ネタ？！と思って調べてみたら中国黄山市の伝統料理らしい。毛豆腐。
白毛カビで旨味が出るらしい、すごいな
This is so fascinating. I went from Ooh to Ahh to Huh? to Hmm. The way it's prepared, all the steps taken, it's so interesting. I've had tofu before and it's good. This definitely is an odd dish in my eyes, but I would like to try it someday.
カビだと思ったら食べれないかもだけど、美味しいなら食べてみたい
すごい臭いらしい
I think we have the same thing here in Indonesia, not tofu but 'fermented tempe' and we name it oncom. My grandma said it's good to relief gastristic. But sincerelly, I am not a fan of it 😅
Not a fan of oncom by itself but combro has a special spot in my stomach
I’m not a fan of football
This video has a strangely cursed vibe
so cute, like fluffy rabbit. Could keep it as pet 😄
It's just too good that I could never prepare something like this at home, but I still watch because it's interesting and aesthetically pleasing
This is probably one of the easier dishes, i mean, its kinda like fried chicken, just with moldy tofu instead of chicken
Y’all are so rude in these comments… this is her culture, no need to disrespect it.
@HamishDuff have you eaten cheese before you delusional racist
@@schnozz4301they’re a troll, they want you to get angry
fr they want attention their parents never gave@@BuckBlaziken
@@IeatUraniumRodsOMG TYLER MUGSHOT 😍😍😍
That's hilarious. Mum you cook too slow, I'm starving.
I'm fascinated by the food science of this! Like, I wonder why only safe to eat molds form on the tofu? Or if this is made possible by certain conditions (some fermented dishes are harder or easier to safely make with different humidity levels).
Super interesting stuff! I can't say I don't feel weird about it, what with seeing the fuzzy mold, but I also know that's just because this is unfamiliar to me. I eat blue cheese, so this really shouldn't be any more off-putting to me
Just from guessing the liquid she dipped the tofu in was a culture of the specific mold that is edible. Do not assume it's safe to eat any molds that form on tofu.
白くてふわふわだと思ったら思ったより茶色だったしそのあと真っ赤にされてて泣いちゃった…
I'm terrified of mould, I don't know if I could stomach this meal but I appreciate the culture behind it.
hate to break this to you but have you ever eaten yogurt?
@@berryblue365 yogurt is made with bacteria, not mold
Love the passion she has for her culture!
you know these are actors right?.. like 95% of Chinese cooking channels are all state sponsored channels with big ass production sites..
@@sadwaifu ok so what? whats ur point exactly this person is just commenting about the culture of the person in the video and so what if they might be acting its still theyre culture and as you said 95% so not all like whats your deal?
@@sadwaifu why do you keep commenting this like it’s going to change our opinions and suddenly make us hate the culture…
多分翻訳なんだけどタイトルが「カビの生えた長い髪の美味しい食べ物:カビの生えた豆腐」になってておすすめに出てきて友達と大爆笑した
喜歡你最後對著孩子說香不香，孩子回你香，然後媽媽露出藏不住的滿足笑容，媽媽辛苦後的小小喜悅
It's a really calm and relacing video, I wish I can taste fermented tofu one day!
I feel nostalgic watching this. I don’t know why.
I can only imagine the patience it must take to make foods like this. I really enjoy watching these videos.
People hate on this and then forget that blue cheese exists…
Jokes on you i hate all moldy foods
@@chiken4065 its ok if you don’t like it just don’t say anything bad about it or disrespect it
@@skybrother8677 why? it's fuckin food who the fuck cares if someone "disrespects" it.
fr
I’ve rewatched this video multiple times and I just enjoy how it’s made from start to finish every time
I've been interested in trying cobweb mold! I grow it very easily 😂
Her mom is gorgeous and her daughter is even more gorgeous. Thank you for the help! I’ll try to do it.
Brooo I love tofu, even if I was raised to be very picky with food I am just obsessed with tofu. I don’t get to eat it often though, only in miso soups :( I never knew there was more than one type though, so this is very interesting.
You should definitely look around for different types of tofu and tofu dishes! There's so many ways it can be prepared and enjoyed. Deep fried tofu is great in soups because you can tear it open and hollow/spongy inside will soak up soup for the perfect bite. I also like pan fried firm tofu, you just fry it until you get a golden crust and then it can be as simple as adding some soy sauce or you can get a bit more adventurous with also adding sesame oil, black vinegar, chili crisp, or whatever else you might enjoy. You can use silken tofu instead and not pan fry it, so it's really light and refreshing and perfect for a hot day. There's so many tofu dishes because of all the cultures that use it, and with all the variety I'm sure you'll find a bunch that you'll love
豆腐の本場だけあって色んな料理に使われるんですね〜
いつか食べてみたい笑
I had to search this up, and from reading a few articles it’s apparently the same as fermented bean curd, just named differently.
Or maybe the few articles I read were wrong. Who knows.
I loved this went I was a kid, tasted amazing with rice and was basically my goto when I was hungry haha. It’s so interesting to see this process for something I’ve eaten for years!
我读了几个网站，有几个都说霉豆腐和豆腐乳是一样啊。但我中文水平也一般，所以我也没多读哈哈。我从小就特别喜欢副乳，能看到它的做法也是第一次，没想过是这样的！太有趣了。
Except when you google if boiling water destroys all bacteria it tells you it doesnt 😀. This isnt safe to eat at all, ALSO THE RED TOFUS SHE DIDNT BOIL? And she ate one 🤢
Thank you for making such a peaceful video about mould. I have a severe phobia and OCD, and this is exposure therapy for me
My Grandma made this before when I was very little and it was amazing! If only I could get it again
This is interesting. I was always taught to never eat mold so is it only certain types of mold on foods that are bad? For example, this was fluffy white mold, I've seen foods with that blue, green and black mold on it. Is it like the poison ivy saying "leaves of three leave them be" but instead of poison ivy it's mold.
"Mold of green leave it be, mold of blue good for you, mold of black will fight back, mold of white is alright"
Some molds are harmful, others aren’t (or can even be healthy). It typically comes down to whether or not the type of mold in question produces “mycotoxins” or not. Colors alone can’t really be trusted. Even “black mold,” which gets the reputation of always being horribly toxic, isn’t always the dangerous type of mold that can cause health issues.
A lot of cheeses (blue cheese, brie, Gorgonzola, Camembert, etc) contain mold that is completely safe to eat. It’s typically in the same family of molds that we get penicillin from, but I’m sure there are other varieties that are also edible.
That goes for other microorganisms and microflora too. Probiotics are just specific strains of bacteria, despite the fact that we typically think of bacteria as bad microorganisms that cause disease. Same with yeast. It’s also a fungus, just like mold is, but different strains of it are beneficial while others are harmful.
It depends on the specific conditions the food is made in Just like dry aged meat and certain cheeses :)
hello! gourmet mushroom grower and forager here, good question! I would say, unfortunately there are so so many types of mushroom, all presenting very similar mycelial growth, especially white and fluffy, there is no rule of thumb. same with fruiting bodies, as mushrooms like to have many similar cousins, often looking similar to an edible species, but instead being an inedible/ poisonous/ deadly sort..... SAYING that, there are some rules you can follow once you know a little bit about mushrooms, for example, milk caps: mushrooms which produce a milky substance on the gills - you can taste the milk and if it is bitter, do not eat the mushroom. however if it is not, it is an edible species of milkcap. However this requires you first being able to decipher whether it is a milk cap or not....... There are a few other tests similar to this one which you can use to find out edibility. such as smell, bruising etc. i will gladly share the more basic ones. I have gone off on a tangent however. I shall stop now lol
There's a good reason why we don't go around eating moldy food. And it's not because it's always bad, it's because you can't ever know for sure if it's going to be harmful or not because there are a lot of factors that influence if mold is bad or not.
So while in theory we are more so disgusted by how moldy food looks rather than it being harmful (again highly depends on the product that got mold, in what environment was it stored, what type of bacteria exists there and even your genetics), in this day and age and availability of food, it's really not recommended to go around and eat food that developed mold in your house when you can easily replace the food with fresher food.
Also do not smell your food if you think it has mold, mold = fungus = spores, you can inhale its spores and develop respiratory issues or allergies.
For instance I wouldn't eat this if it was served to me because I'm not part of that specific background of people that ate that moldy tofu for generations. My body does not know what to do with it, there's no way of knowing what reaction I might have to it. Looks delicious and I would be curious especially since I am a huge blue cheese and edible mold fan but I wouldn't risk it with such a traditional dish.
@@Morindor that actually makes a lot of sense why some of us go to foreign countries and it messes up our stomach so bad but all the natives seem fine. We just weren’t raised like that. Which isn’t a bad thing at all it just makes it more amazing that they can eat it and we can’t.
I wouldn’t eat this either, for the same reason you explained. It would probably tear my insides apart.
I passed out when the title said moldy
I would eat it as long as I couldn’t see the mold lol. I couldn’t bring myself to get past it to be perfectly honest.
Maybe breading and deep frying could help?
eu tambem
@@KoflerDavid Probably. I’m sure it taste delicious and it’s good for you but since I wasn’t raised with that type of food, I have mental hangups about it.
@@crazyinvaderfangirl1 I was also not raised on it. First time I tried it was at a night market in Taichung. You could smell the shop in the whole street, but since the stinky tofu was deep fried and served with sauce, the flavor was quite pleasant! Now, Durian stuff is truly on another level...
This is so unique and beautiful! What's in the mold powder you dipped the fresh tofu in?
mucor, it’s not toxic
@@SB-so8jf u eat cheese right?
@@YCLin-zf1id Os fungos mucor são extremamente comuns, sendo encontrados na terra ou em alimentos estragados. Em indivíduos com a imunologia debilitada, porém, causam mucormicose, resultando em cirurgias mutiladoras ou até em morte.
A mucormicose ou zigomicose é uma infecção oportunista causada por fungos na ordem Mucorales. Foram veiculadas na imprensa pacientes de Covid-19, na Índia, diagnosticados com a mucormicose. Muitas vezes são casos fatais, pois se propaga pelo corpo, destruindo pele, músculos, ossos e órgãos.
So many new perspectives, thank you for posting.
Delicious and moldy should never be in the same sentence.
moldy tofu is delicious ngl
Blue cheese is molded and it's delicious
@@imb5128 absolutely not you're disgusting 💀
@@imb5128blue cheese is absolutely vile and makes me nauseous. You’re literally eating mold. Mold is not healthy, no matter what. Don’t care if some people like the taste. It’s. Disgusting.
@@dusk4974what about yeast? Thats a mold....booOooOOooo bread!!!
Everything there is always so breathtakingly beautiful!! Even the tofu!!
6:49 i thought the video went to 280p with how fuzzy they were 😂 tripped me out for a second
Yeah
I can’t say I wasn’t initially disgusted but the final meal does look delicious !!
Some of yall seem to forget mushrooms are a type of fungus and that other types are perfectly safe to eat.
fr
Aww the child is so cute❤️!
God bless you all
Люблю ваши видео! Столько в них эстетики, самобытности и красоты!
Ohhhhh they’re so fluffy!😊me and my phobia could never, but you do make it look pretty good in the end👍👍
6:06 mmm!! Looks so good
I clicked on this video out of curiosity, after all, how could something so moldy be edible. I continue to watch, and my curiosity only grows, I want to know the science behind this? Is it a scenario similar to blue cheese? Or is it something completely different? Or I s it a dish that when by itself potentially harmful and should be eaten with some sort of precautionary aid (like sushi with ginger/wasabi) and is that what the chili is for?
I want to know the culture behind it too. Where did it originate from? Who invited it? Is it a dessert or side/main dish meal piece? Is it for special occasions, or is it an average treat?
Watching is intriguing, and I desperately want to learn more, but, I seem unable to find any articles with any creditability or even talk about the dish in a educational standpoint!
If anyone could help expose me to this alluring dish, I’d be eternally grateful!
I heard from one commenter that it’s similar to fermented bean curd, but I haven’t looked it up myself
(It also tastes similar to blue cheese apparently?)
what do you mean sushi is potentially harmful and is eaten with wasabi and ginger as a precautionary aid? wasabi and ginger have nothing to do with the safety of sushi, the fish is deep frozen for a while to kill of any pathogens, that's why it's safe to eat. you can eat sushi without wasabi and ginger and be fine. where did you learn that the wasabi/ginger is what makes it safe to eat?
some funguses are fine to eat. bread, blue cheese, camembert, brie, they're made with edible fungi.
@@sth5033 really it was just the way I worded it, but I meant that ginger and wasabi can kill some parasites. But I didn’t know the freezing part, so thanks for this information