Hunan stinky tofu

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.