Stinky tofu

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.