Changsha Street Market Spicy Stinky Tofu

Prepare the stinky tofu by patting the cubes dry with paper towels to remove excess moisture. This helps achieve a crispier texture when frying.

Heat vegetable oil in a wok or deep fryer to 180°C (350°F). Carefully add the tofu cubes in batches and fry for 4-5 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

In a separate pan, heat 2 tablespoons of chili oil over medium heat. Add minced garlic, ginger, and the white parts of spring onions. Stir-fry for 1 minute until fragrant.

Add doubanjiang and ground Sichuan peppercorns to the pan. Cook for another minute, stirring constantly to release their flavors without burning.

Pour in light soy sauce, dark soy sauce, Chinese black vinegar, sugar, and remaining chili oil. Stir well and let the sauce simmer for 2-3 minutes until slightly thickened. Adjust seasoning with salt if needed.

Add the fried tofu cubes to the sauce, gently tossing to coat each piece evenly. Drizzle with sesame oil and toss once more.

Transfer to a serving plate and garnish generously with green parts of spring onions, fresh cilantro, and crushed roasted peanuts. Serve immediately while hot and crispy.