长沙街头臭豆腐
A beloved street food from Changsha, these deep-fried fermented tofu cubes are crispy on the outside and tender inside, served with a spicy garlic soy sauce and pickled vegetables. The vibrant night market scene in the image evokes the sizzling woks and aromatic steam of this iconic Hunan snack.
准备时间 Prep
120 分钟 min
烹饪时间 Cook
30 分钟 min
份量 Serves
4 人份 servings
总时长 Total
150 分钟 min
firm tofu
cut into 3cm cubes
fermented tofu brine
or 1 tablespoon fermented tofu, mashed
water
for brine
salt
all-purpose flour
cornstarch
five-spice powder
white pepper
vegetable oil
for deep-frying
garlic
minced
soy sauce
Chinkiang vinegar
chili oil
adjust to taste
sugar
pickled mustard greens
chopped
chopped cilantro
green onion
sliced
Prepare the brine: In a bowl, mix fermented tofu brine (or mashed fermented tofu) with 1 liter water and salt. Add tofu cubes, cover, and refrigerate for at least 2 hours or overnight for stronger flavor.
Drain tofu and pat dry. In a shallow bowl, combine flour, cornstarch, five-spice powder, and white pepper. Coat tofu cubes evenly with the dry mixture.
Heat oil in a deep pot to 180°C (350°F). Fry tofu in batches for 4-5 minutes until golden and crispy. Drain on paper towels.
Make the sauce: In a small bowl, mix minced garlic, soy sauce, vinegar, chili oil, and sugar. Stir until sugar dissolves.
Arrange fried tofu on a plate. Drizzle with sauce, top with pickled mustard greens, cilantro, and green onion. Serve immediately.
Cooking Tips