Photograph of the finished Hunan stinky tofu

China · Đậu phụ thối đen chiên chan xốt đậu xị

Hunan stinky tofu

35 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fermented stinky tofu Fermented stinky tofu 1 kg
  • Photograph of Fermented black beans Fermented black beans 120 g
  • Photograph of Oil Oil 1.6 l
  • Photograph of Chilli sauce Chilli sauce 140 g
  • Photograph of Pickled radish (xá bấu) Pickled radish (xá bấu) 200 g
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Spring onion Spring onion 120 g
  • Photograph of Vegetable broth Vegetable broth 600 ml
  • Photograph of Sugar Sugar 40 g

Method

  1. 1 Pat the fermented tofu pieces dry, then deep-fry them at 180 degrees for 6 minutes until the crust is crispy and black.
  2. 2 The outer shell should be black and hollow inside; that's the hallmark of the Hunan style fermented amaranth leaves.
  3. 3 Chop the fermented soybeans and garlic together, then sauté them in oil for 2 minutes until fragrant.
  4. 4 Cook fermented soybeans with chili paste, sugar, and vegetable broth for 6 minutes to make a thin sauce.
  5. 5 Place the tofu pieces in a bowl and pour the fermented bean sauce over them until they are half covered.
  6. 6 This version is served with the sauce poured over the bowl instead of drizzling it dry, topped with chopped pickled radish and green onions.

With an appliance

  • Air fryer 35 min

    Change to step 1: spray oil evenly, then steam in a hot air pot at 200 degrees for 15 minutes, flip at minute 8.

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