🇨🇳 Chinese Cuisine

长沙臭豆腐 (Changsha Chou Doufu)

Changsha Stinky Tofu

Prep Time 72 hours
Servings 4
Difficulty Hard

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.

Ingredients

Instructions

  1. 1 Submerge tofu blocks in stinky brine for 24 to 48 hours until fermented.
  2. 2 Remove and drain the now dark-colored tofu.
  3. 3 Deep fry in hot oil at 180C until the outside is crispy and blackened.
  4. 4 Cut open each piece to reveal the white creamy interior.
  5. 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.