Photograph of the finished Stinky tofu

China · Đậu phụ thối chiên xốt tương ớt

Stinky tofu

40 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 1.2 kg
  • Photograph of Oil Oil 1.4 l
  • Photograph of Pickled cabbage Pickled cabbage 400 g
  • Photograph of Chilli sauce Chilli sauce 160 g
  • Photograph of Soy sauce Soy sauce 80 ml
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Zhenjiang Black Vinegar Zhenjiang Black Vinegar 80 ml
  • Photograph of Sugar Sugar 48 g
  • Photograph of Spring onion Spring onion 100 g
  • Photograph of Sichuan dried chili peppers Sichuan dried chili peppers 40 g

Method

  1. 1 Pat the outside of the fermented tofu dry; a wet piece means oil is splattering excessively when frying.
  2. 2 Deep-fry at 180 degrees for 5 minutes until the outer crust puffs up and cracks.
  3. 3 The peel must be cracked so the sauce can seep inside; if the peel is intact, only the outer layer is edible.
  4. 4 Remove from the water and let drain for 2 minutes, then make a slit on the surface of each piece.
  5. 5 Mix chili paste with soy sauce, black vinegar, sugar, minced garlic, and chili oil.
  6. 6 Pour the sauce into the slit, then sprinkle with chopped pickled mustard greens and green onions. Serve immediately while hot.

With an appliance

  • Air fryer 35 min

    Step 2: Spray evenly with oil, then steam in a hot air pot at 200 degrees for 16 minutes, flipping at minute 9; the skin is less cracked, so make deeper incisions.

Start cooking