Photograph of the finished Shaoxing stinky tofu

China · Đậu phụ thối chiên vàng Thiệu Hưng

Shaoxing stinky tofu

30 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 2.2 lb
  • Photograph of Oil Oil 6 ¾ cups
  • Photograph of Chilli sauce Chilli sauce 5.6 oz
  • Photograph of Sugar Sugar 2.5 oz
  • Photograph of Zhenjiang Black Vinegar Zhenjiang Black Vinegar ⅓ cup
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Spring onion Spring onion 3.5 oz
  • Photograph of Roasted white sesame seeds Roasted white sesame seeds 1.7 oz

Method

  1. 1 Pat each piece of fermented tofu dry, then leave them in a square block.
  2. 2 Deep-fry at 170 degrees for 5 minutes until the pieces puff up and the crust turns golden brown.
  3. 3 The Shaoxing version fries to a straw-yellow color, not black like the Changsha version.
  4. 4 Remove from the pan and fry again a second time at 190 degrees for 1 minute until the crust is crispy.
  5. 5 Cook chili paste with sugar, black vinegar, and crushed garlic until it forms a thick, sweet and sour sauce.
  6. 6 Pour the sauce over the hot tofu, then sprinkle with chopped scallions and sesame seeds, and eat within three minutes.

With an appliance

  • Air fryer 30 min

    Step 2: Spray evenly with oil, then steam in a hot air pot at 200 degrees for 14 minutes, flipping at minute 8.

Start cooking