Authentic Shaoxing Stinky Tofu

Name: Authentic Shaoxing Stinky Tofu
Prep time: 5 h 30 min
Cook time: 10 min
Total time: 5 h 40 min
Cuisine: Chinese
Ingredients: 25 kg amaranth stems; 25 kg bamboo shoot roots; 20 kg fresh fish heads (alfalfa); 20 kg fresh pickled snow mustard greens; 5 kg ginger; 4 kg licorice root; 1 kg sichuan peppercorns; 80 kg cold boiled water (additional); 1 kg table salt (additional); 5 kg soybeans (for tofu making); 300 g cooked gypsum (for tofu making); vegetable oil (for deep frying, lard or peanut oil recommended), to taste

Authentic Shaoxing stinky tofu, a local specialty of Shaoxing, is made using naturally fermented brine prepared with amaranth stems, bamboo shoot roots, and other ingredients. The finished tofu boasts a golden brown exterior, a crispy outer layer and tender interior, and a delicious, spicy, aromatic flavor.

5h 40m

Easy

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Ingredients

amaranth stems 25 kg

bamboo shoot roots 25 kg

fresh fish heads (alfalfa) 20 kg

fresh pickled snow mustard greens 20 kg

ginger 5 kg

licorice root 4 kg

sichuan peppercorns 1 kg

cold boiled water (additional) 80 kg

table salt (additional) 1 kg

soybeans (for tofu making) 5 kg

cooked gypsum (for tofu making) 300 g

vegetable oil (for deep frying, lard or peanut oil recommended) to taste

Instructions

Make Tofu Base

Soak soybeans in water until fully expanded, grind into a thin slurry, squeeze the soy milk into a pot and bring to a boil. Pour into a vat, add gypsum liquid and stir to form tofu curd. Scoop the curd into a wooden box, press out excess water to make tofu. When curdling the soy milk, the salt brine should be diluted, and the stirring action should be slow to make the tofu curds soft and elastic. Press the tofu block until water drips in short strands, then cut into blocks (5.3cm5.3cm1.8-2.2cm)

Make Stinky Brine

Wash all fresh ingredients according to the recipe, drain, chop, cook thoroughly, cool, then transfer to a vat. Add Sichuan peppercorns, table salt and cold boiled water. Let it ferment naturally for one year, stir two to three times during the fermentation period. The brine can only be used after it develops a strong aroma

Soak in Stinky Brine

After the tofu bases are completely cooled, soak them in the stinky brine for 3 to 4 hours, make sure all tofu bases are fully submerged. After soaking, take them out and rinse with clean water

Deep Fry

Heat oil to 70% of its maximum temperature, add the tofu pieces, fry on low heat for a few minutes until the exterior turns golden brown and crispy, while the interior remains tender and white. Remove and drain excess oil