长沙臭豆腐 (Changsha Chou Doufu)
长沙臭豆腐 (chahng-shah choh doh-foo)
Changsha Stinky Tofu
Deep-fried fermented tofu that is crispy black on the outside and creamy white inside. Served with a spicy sauce and pickled vegetables. Smells terrible, tastes incredible.
Nutrition & Info
349
kcal per serving
Protein
Carbs
Fat
Allergen Warnings
⚠ soy
Equipment Needed
deep fryer
Instructions
-
1
Submerge tofu blocks in stinky brine for 24 to 48 hours until fermented.
-
2
Remove and drain the now dark-colored tofu.
-
3
Deep fry in hot oil at 180C until the outside is crispy and blackened.
-
4
Cut open each piece to reveal the white creamy interior.
-
5
Serve topped with chili sauce, pickled cabbage, and scallions.
💡
Did You Know?
Legend says stinky tofu was accidentally invented when a scholar forgot about his tofu in brine, found it smelly but delicious days later.
Chef's Notes
Equipment Tips
- deep fryer
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