Photograph of the finished Changsha stinky tofu

China · Đậu phụ lên men chiên Trường Sa

Changsha stinky tofu

40 min Hands-on time + 48 hr waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Tofu Tofu 2.2 lb
  • Photograph of Pickled mustard greens Pickled mustard greens 14.1 oz
  • Photograph of Rice wine starter Rice wine starter 4.2 oz
  • Photograph of Salt Salt 1.4 oz
  • Photograph of Chilli sauce Chilli sauce 3.5 oz
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Spring onion Spring onion 2.8 oz
  • Photograph of Oil Oil 1 ⅔ cups
  • Photograph of Zhenjiang Black Vinegar Zhenjiang Black Vinegar 3 ¼ tbsp

Method

  1. 1 Boil the pickling liquid using the juice of pickled mustard greens, yeast, and salt, then let it cool completely.
  2. 2 Soak the tofu in this water for 48 hours in a cool place until the surface of the tofu turns gray and has a distinct fermented smell.
  3. 3 Remove the beans from the oil, rinse quickly under cold water, and pat them dry; wet beans will explode when they come into contact with hot oil.
  4. 4 Fry in oil at 190 degrees for about 4 minutes, until the crust is puffed up and hollow inside, while remaining soft and smooth.
  5. 5 Poke holes in the surface of each piece and pour in the chili sauce mixed with garlic, balsamic vinegar, and green onions.

With an appliance

  • Air fryer 38 min

    Replace step 4: spray oil all sides of the patted beans, fry in an air fryer at 200 degrees for 10 minutes, flip at the 6th minute to make the outer layer crispy while the inside remains soft; step 5 remains unchanged.

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