Hunan Changsha Huogongdian Stinky Tofu
Changsha Huogongdian-style stinky tofu, prepared through brine fermentation, tofu soaking, and deep-frying. The finished product is crispy on the outside and tender within, with a pungent aroma and savory flavor.
Ingredients
Refined white tofu (1.5 cm thick)
30
Cold water
15 kg
Fermented black beans
3 kg
Soda ash
100 g
Copperas (for brine)
20 g
Shiitake mushrooms
200 g
Winter bamboo shoots
4000 g
Salt (for brine)
750 g
Moutai liquor
150 g
Tofu pudding
1500 g
Copperas (for tofu fermentation)
3 g
Dried red chili flakes
to taste
Fine salt
to taste
Soy sauce
to taste
Sesame oil (heated)
to taste
Fresh broth
to taste
MSG
to taste
Vegetable oil
to taste
Instructions
1
Brine Preparation
Place the fermented black beans in cold water, bring to a boil, and simmer for about 30 minutes, then let cool. Add 100 g of soda ash, 20 g of copperas, 200 g of shiitake mushrooms, 4000 g of winter bamboo shoots, 750 g of salt, 150 g of Moutai liquor, and 1500 g of tofu pudding to the cooled fermented bean juice in sequence. Soak for about 15 days (stirring once per day); once fermented, the brine is ready.
2
Tofu Fermentation
Add 3 g of copperas to a bucket, pour in the brine, and stir with a stick. Add the tofu and soak for 2-5 hours in spring or autumn, 1-2 hours in summer, and 6-10 hours in winter—soak longer if the curd is firm, shorter if it is soft. Once brined, remove and rinse briefly with cold water, then place on a sieve to drain (reserve the rinse water; once it becomes concentrated, pour it back into the brine).
3
Sauce Preparation
Place the dried red chili flakes in a bowl, add fine salt and soy sauce and mix well. Pour in the heated sesame oil, then add the fresh broth and MSG to combine into a sauce and set aside.
4
Deep-Frying the Stinky Tofu
Set a wok over medium heat, add vegetable oil and heat to about 70% hot. Add the stinky tofu blocks and fry until puffed, hollow, and crispy. Remove and drain off the oil, then arrange on a plate. Use chopsticks to poke a hole in the center of each tofu block. Serve with the sauce in a small bowl on the side.
