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Changsha stinky tofu
Fried fermented tofu
Chángshā chòu dòufu (长沙臭豆腐): fried fermented tofu filled with a hot garlic and chilli sauce
Walk down Pozi Street in Changsha and you'll smell this before you see it. The tofu is fermented in a brine until it turns jet black and pungent, then fried until it puffs up with a crisp skin and a soft, hollow middle. Vendors poke a hole in each piece and spoon in a sauce of chopped chillies, garlic and soy. Making the brine takes weeks, so this home version starts with bought stinky tofu (frozen, in Chinese supermarkets). Chef's tip: the smell fades a lot during frying; it tastes milder and nuttier than it smells.
- Total time
- 25 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the tofu
- 8 pieces stinky tofu (chou doufu)thawed if frozen, patted dry; check the label, as a few brands add shrimp to the brine
- 4 ¼ cups vegetable oilfor deep-frying
For the sauce
- 4 cloves garlicfinely chopped
- 1 tbsp chilli oil
- 2 tbsp light soy sauce
- 3 tbsp vegetable stock or water
- ½ tsp sugar
- 1 tsp toasted sesame oil
To serve
- 1 spring onionthinly sliced
- 1 small handful fresh corianderchopped
- 1 ¾ oz pickled radish or cucumber (optional)diced
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Method
0/5 doneStep 1: Stir together 2 tbsp Hunan chopped salted chillies (duò jiāo), 4 cloves garlic, 1 tbsp chilli oil, 2 tbsp light soy sauce, 3 tbsp vegetable stock or water, ½ tsp sugar and 1 tsp toasted sesame oil. Leave to stand while the oil heats so the garlic softens into the liquid.
Step 2: Heat 4 ¼ cups vegetable oil in a deep, heavy pan to 350°F, or until a cube of bread browns in 30 seconds. Open a window and switch on the extractor fan.
Step 3: Fry 8 pieces stinky tofu (chou doufu) in two batches for 4–5 minutes, turning, until each piece has puffed up, sounds hollow when tapped and has a crisp, blistered skin. Common mistake: oil that is too cool, which gives greasy, flat tofu.
10 minStep 4: Drain on kitchen paper for a minute. Poke a hole in the side of each piece with a chopstick and wiggle it to open a pocket.
Step 5: Spoon the sauce into the pockets and over the top. Scatter with 1 spring onion, 1 small handful fresh coriander and 1 ¾ oz pickled radish or cucumber, and eat hot with cocktail sticks.
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 12 g
- Carbs
- 9 g
- Fat
- 20 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does changsha stinky tofu take?
- About 25 minutes in total: 10 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of light soy sauce?
- Tamari, same amount (gluten free).
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