Dongting Stinky Tofu
Stinky tofu served over a bed of blanched bean sprouts and oyster mushrooms, topped with a seasoned broth and sizzling hot oil.
Story
A beloved regional specialty celebrating the bold, pungent aromas of fermented tofu. Bathed in a rich, savory broth and finished with sizzling oil, this dish delivers an unforgettable depth of flavor and a wonderfully comforting texture.
Ingredients
Stinky dried tofu (cut into pieces, blanched in lightly salted water to absorb flavor)
250g
Bean sprouts (blanched in lightly salted water for flavor, laid at the bottom of the bowl)
100g
Oyster mushroom slices (blanched in lightly salted water for flavor, laid at the bottom of the bowl)
100g
Yellow garlic chives
Appropriate amount
Lantern peppers
Appropriate amount
Salt
Appropriate amount
MSG
Appropriate amount
Cooking wine
Appropriate amount
Stock (boiling)
Appropriate amount
Cooking oil (hot oil drizzle)
Appropriate amount
Instructions
1
Step 1
Cut the stinky tofu into pieces and blanch in lightly salted water to season; blanch the bean sprouts and sliced oyster mushrooms in lightly salted water to season, then arrange them at the bottom of a bowl.
2
Step 2
Place the stinky tofu pieces on top of the bean sprouts and sliced oyster mushrooms, then add garlic sprouts and bell peppers.
3
Step 3
Bring the broth to a boil, season with salt, MSG, and cooking wine, pour into the bowl, and drizzle with hot oil to serve.
