Shaoxing stinky tofu

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.