Changsha Street Market Spicy Stinky Tofu with Spring Herbs

Prepare the fermentation brine by steeping Chinese herbs (like star anise, cinnamon) and chopped vegetables (cabbage, radish) in salted water for 24 hours. Submerge the firm tofu in the brine, cover, and ferment at room temperature for 3-5 days until pungent and slightly softened.

Remove the fermented stinky tofu from the brine and pat dry with paper towels. Heat vegetable oil in a wok to 180°C (350°F) and deep-fry the tofu in batches until golden brown and crispy on the outside, about 4-5 minutes per batch. Drain on a wire rack.

In a separate pan, heat 1 tablespoon of oil over medium heat. Add minced garlic, ginger, and white parts of spring onions, sautéing until fragrant, about 1 minute. Stir in doubanjiang and toasted Sichuan peppercorns, cooking for another minute to release flavors.

Add chili oil, light soy sauce, black vinegar, sugar, and salt to the pan, stirring to combine into a spicy sauce. Simmer for 2-3 minutes until slightly thickened, then remove from heat.

Arrange the fried stinky tofu on a serving plate. Pour the spicy sauce over the tofu, ensuring it's well-coated. Garnish with green parts of spring onions, fresh cilantro, Chinese chives, and pickled mustard greens if using. Serve immediately while hot and crispy.