长沙臭豆腐
Changsha stinky tofu is a iconic Hunan street food, featuring fermented tofu cubes that are deep-fried until crispy and served with a spicy, savory sauce. The aroma is pungent, but the taste is irresistibly delicious, making it a must-try at any night market in Changsha.
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
preferably fermented stinky tofu if available
fermented bean curd (fu ru)
mashed
Chinese five-spice powder
salt
vegetable oil
for deep-frying
soy sauce
black vinegar
chili oil
with sediment
sugar
garlic
minced
cilantro
chopped
scallion
chopped
toasted sesame seeds
Prepare the tofu: If using regular firm tofu, press it under a heavy weight for 30 minutes to remove excess water. Cut into 2-inch cubes. In a bowl, mix fermented bean curd, five-spice powder, and salt. Rub the mixture onto the tofu cubes. Place in an airtight container and let ferment in the refrigerator for at least 24 hours (or up to 3 days for stronger flavor).
Make the dipping sauce: In a small bowl, combine soy sauce, black vinegar, chili oil, sugar, and minced garlic. Stir until sugar dissolves. Set aside.
Heat vegetable oil in a wok or deep fryer to 350°F (175°C). Carefully add the fermented tofu cubes in batches, not overcrowding. Fry for 3-4 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Arrange the fried tofu on a serving plate. Drizzle with the dipping sauce and sprinkle with chopped cilantro, scallion, and toasted sesame seeds. Serve hot.
Cooking Tips