Chinese
Chinese - Sichuan and Regional
Stinky Tofu
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 400g firm tofu, in thick slabs
- • 200ml stinky tofu brine
- • 300ml peanut oil for frying
- • 1 tbsp chili oil
- • 1 tbsp chinkiang vinegar
- • 1 tsp Sichuan peppercorn powder
- • 1 tbsp light soy sauce
- • 1 tbsp spring onion, chopped
Preparation Steps
1
Phase 1
Immerse the tofu in the stinky brine for 2 hours.
2
Phase 2
Drain and pat the tofu completely dry.
3
Phase 3
Deep-fry until the skin is crisp and golden.
4
Phase 4
Whisk the chili oil, vinegar, peppercorn powder, and soy sauce.
5
Phase 5
Serve the tofu hot with the dipping sauce and spring onion.