Changsha Stinky Tofu Recipe

Tofu: Firm tofu is used for its ability to hold shape during frying, providing a crispy exterior and soft interior.

Fermented bean curd: This preserved tofu has a strong, pungent flavor that is essential for the authentic taste of stinky tofu.

Water: Used to dilute the fermented bean curd mixture for marinating the tofu.

Soy sauce: Adds a savory umami flavor to the marinade.

Salt: Enhances the overall flavor of the dish.

Vegetable oil: Used for frying the tofu cubes until they are golden brown and crispy.

When marinating the tofu, ensure that each cube is fully submerged in the fermented bean curd mixture. This will allow the tofu to absorb the flavors more evenly. Additionally, for a crispier texture, pat the tofu dry with a paper towel before frying.

• firm tofu - Substitute with tempeh: Tempeh has a similar texture and can absorb flavors well, making it a good alternative to firm tofu.

• fermented bean curd - Substitute with miso paste: Miso paste provides a similar umami flavor and fermented quality, though the taste will be slightly different.

• water - Substitute with vegetable broth: Vegetable broth adds more depth of flavor compared to plain water.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar savory taste.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral flavor.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for frying.

• Allow the tofu to cool completely after frying. This helps maintain its texture and prevents condensation, which can make it soggy.

• Place the cooled tofu cubes in an airtight container. If you have multiple layers, separate them with parchment paper to avoid sticking.

• Store the container in the refrigerator if you plan to consume the tofu within 3-4 days. This keeps the tofu fresh and flavorful.

• For longer storage, consider freezing the tofu. Place the tofu cubes on a baking sheet lined with parchment paper and freeze until solid. This prevents the cubes from sticking together.

• Once frozen, transfer the tofu cubes to a freezer-safe bag or container. Label with the date to keep track of freshness.

• When ready to use, thaw the tofu in the refrigerator overnight. This gradual thawing helps maintain the tofu's texture.

• Reheat the tofu by either pan-frying, baking, or microwaving. For best results, reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.

• Serve the reheated tofu with your favorite dipping sauce or incorporate it into other dishes like stir-fries or soups.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover tofu on a baking sheet lined with parchment paper. Bake for about 10-15 minutes, or until the tofu is heated through and slightly crispy on the outside. This method helps retain the tofu's texture and flavor.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of vegetable oil to the pan. Place the tofu cubes in the skillet and cook for 5-7 minutes, turning occasionally, until they are heated through and regain their crispy exterior.

• Microwave Method: Place the tofu cubes on a microwave-safe plate. Cover with a damp paper towel to prevent drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating. This method is quick but may result in a softer texture.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Arrange the tofu cubes in a single layer in the air fryer basket. Cook for 5-7 minutes, shaking the basket halfway through, until the tofu is heated through and crispy.

• Steaming Method: Place the tofu cubes in a steamer basket over boiling water. Cover and steam for about 5 minutes, or until the tofu is heated through. This method maintains the tofu's moisture and tenderness.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the tofu cubes on the toaster oven tray. Bake for 10-12 minutes, or until the tofu is heated through and slightly crispy. This method is convenient for small batches.

• Knife: To cut the tofu into cubes.

• Cutting board: A surface to safely cut the tofu on.

• Mixing bowl: To mix the fermented bean curd, water, soy sauce, and salt.

• Measuring cups: To measure the water and vegetable oil accurately.

• Measuring spoons: To measure the soy sauce and salt accurately.

• Frying pan: To fry the marinated tofu cubes.

• Spatula: To turn the tofu cubes while frying to ensure they cook evenly.

• Paper towels: To drain excess oil from the fried tofu cubes.

• Serving plate: To serve the hot stinky tofu.

Prepare the marinade ahead: Mix the fermented bean curd, water, soy sauce, and salt the night before to save time.

Cut tofu uniformly: Cutting the tofu into even cubes ensures they cook evenly and quickly.

Use a deep fryer: A deep fryer can cook the tofu faster and more evenly than a frying pan.

Preheat the oil: Make sure the vegetable oil is hot before adding the tofu to reduce cooking time.

Batch frying: Fry the tofu in batches to avoid overcrowding the pan, which can slow down the cooking process.