📝 About This Recipe
A legendary jewel of Hunan street food, Changsha Stinky Tofu is famous for its 'black as ink, fragrant as flowers' profile. While the aroma is famously pungent, the flavor is deeply savory, umami-rich, and spicy, featuring a crisp exterior that gives way to a tender, juicy center. This recipe captures the soul of the Xiang River night markets, utilizing a fermented black bean brine to achieve that iconic dark hue and complex depth.
🥗 Ingredients
The Tofu
- 500 grams Firm Tofu (cut into 4cm squares, about 1cm thick)
- 1 cup Fermented Bean Curd Brine (specifically 'Black Stinky Brine' or a mix of fermented black bean paste and water)
- 3 cups Vegetable Oil (for deep frying; use high smoke point oil like peanut or canola)
The Signature Sauce
- 5 cloves Garlic (minced into a fine paste)
- 2 tablespoons Hunan Chili Flakes (or standard red chili flakes)
- 2 tablespoons Light Soy Sauce
- 1 tablespoon Oyster Sauce
- 1/2 teaspoon Chicken Bouillon Powder (for authentic street-style umami)
- 1/2 cup Hot Water or Chicken Stock (to loosen the sauce)
- 1 teaspoon Sesame Oil
Garnish and Texture
- 1/4 cup Coriander (Cilantro) (roughly chopped)
- 2 tablespoons Pickled Long Beans (finely chopped; essential for acidity)
- 2 stalks Green Onions (finely sliced)
- 1 tablespoon Roasted Peanuts (crushed)
👨🍳 Instructions
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1
Prepare the tofu by pressing it between paper towels for 15 minutes to remove excess moisture. This ensures the brine can be absorbed and the tofu fries up extra crispy.
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2
Place the tofu squares in a deep container and submerge them completely in the fermented stinky brine. For the best flavor, let them marinate in the refrigerator for at least 4 hours, or ideally overnight, until they take on a greyish-black tint.
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3
Remove the tofu from the brine and gently pat dry with paper towels. Let them sit at room temperature for 10 minutes before frying.
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4
Prepare the aromatic base for the sauce: Place the minced garlic and chili flakes in a small heat-proof bowl.
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5
Heat 2 tablespoons of oil in a small pan until shimmering, then pour it over the garlic and chili. It should sizzle and release a fragrant, spicy aroma.
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6
Whisk in the soy sauce, oyster sauce, chicken bouillon, and hot water/stock into the chili-garlic oil. Stir until well combined and keep warm.
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7
In a wok or deep fryer, heat the 3 cups of vegetable oil to 180°C (350°F). Use a wooden chopstick to test; if bubbles form rapidly around the tip, the oil is ready.
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8
Carefully lower the tofu pieces into the oil in batches. Do not overcrowd the pan, as this will drop the oil temperature and result in greasy tofu.
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9
Fry the tofu for 3-5 minutes. The exterior should become very stiff and develop a characteristic 'puffed' appearance with a rough, crispy texture.
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10
Use a slotted spoon to remove the tofu and drain on a wire rack for 1 minute.
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11
For maximum crunch, perform a 'double fry': Increase the oil heat to 200°C (390°F) and flash-fry the tofu for another 30-45 seconds until the shell is incredibly crisp.
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12
While the tofu is hot, use a chopstick to poke a small hole in the center of each square. This allows the sauce to penetrate the soft interior.
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13
Arrange the tofu on a serving plate. Generously drizzle the prepared savory sauce over the top, ensuring some goes into the holes you poked.
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14
Top with the chopped pickled long beans, coriander, green onions, and crushed peanuts.
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15
Serve immediately while the contrast between the piping hot, crispy exterior and the juicy, sauce-soaked interior is at its peak.
💡 Chef's Tips
If you cannot find black stinky brine, you can simmer fermented black beans (douchi) with a little soy sauce and mushroom powder to create a cheat version. Always fry in a well-ventilated kitchen or outdoors; the smell is potent during the frying process but tastes much milder than it smells! Don't skip the pickled long beans; their sharp acidity is the perfect foil to the deep, funky umami of the tofu. Ensure the tofu is as dry as possible before it hits the oil to prevent splattering and to achieve that 'shattered glass' crispiness.
🍽️ Serving Suggestions
Pair with a ice-cold local Chinese lager or a sweetened soy milk to balance the heat. Serve alongside a bowl of Hunan-style 'Mao's Braised Pork' for a complete Xiang feast. A side of smashed cucumber salad with plenty of vinegar helps cleanse the palate between bites. For the full street-food experience, serve in a small paper bowl with bamboo skewers instead of chopsticks.