长沙臭豆腐
A street food icon from Changsha's bustling night markets, these crispy fried tofu cubes are served with a fiery chili-garlic sauce, pickled vegetables, and fresh herbs. The bold, pungent aroma and spicy kick perfectly capture the vibrant energy of a Hunan summer evening.
准备时间 Prep
30 分钟 min
烹饪时间 Cook
20 分钟 min
份量 Serves
4 人份 servings
总时长 Total
50 分钟 min
firm tofu
drained and pressed
fermented tofu (or stinky tofu brine)
optional for authentic flavor
vegetable oil
for frying
garlic
minced
red chilies
finely chopped
soy sauce
Chinese black vinegar
sesame oil
sugar
pickled mustard greens
chopped
scallions
chopped
cilantro
chopped
Chinese five-spice powder
white pepper
Press the tofu to remove excess water, then cut into 2cm cubes. If using fermented tofu, mash it with a little water to create a marinade; otherwise, skip this step.
Marinate the tofu cubes in the fermented tofu mixture (or just water with a pinch of salt) for at least 30 minutes. Drain and pat dry.
In a large wok or pot, heat the oil to 180°C (350°F). Fry the tofu in batches until golden brown and crispy on all sides. Remove and drain on paper towels.
In a small bowl, mix the garlic, chilies, soy sauce, black vinegar, sesame oil, sugar, five-spice powder, and white pepper to make the sauce.
Toss the fried tofu with the sauce, pickled mustard greens, scallions, and cilantro until well coated.
Serve immediately, skewered if desired, as a classic Changsha street snack.
Cooking Tips