Quick Shaoxing Stinky Tofu

Name: Quick Shaoxing Stinky Tofu
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Ingredients: 1000 g white tofu; 1000 g brine from pickled mustard greens; 10 g Sichuan peppercorns; 20 g sesame seeds; 150 g amaranth stems; 2 g alum; 2 duck eggs

A quick method for making Shaoxing-style stinky tofu, fermented in pickled mustard greens brine, ready in just 3–5 days.

3h 30m

Easy

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Ingredients

white tofu 1000 g

brine from pickled mustard greens 1000 g

Sichuan peppercorns 10 g

sesame seeds 20 g

amaranth stems 150 g

alum 2 g

duck eggs 2

Instructions

Prepare the fermentation liquid

Filter the brine from the pickled mustard greens. Stir-fry the sesame seeds and Sichuan peppercorns until fragrant, then grind into a powder. Cut the amaranth stems into small pieces. Add the Sichuan peppercorns, sesame, amaranth stems, and alum to the brine and let steep. Crack in the two duck eggs. Ferment for 3-5 days until fragrant.

Soak and ferment

Place the white tofu into the fermented slurry and soak for 3 hours, making sure the slurry fully covers the tofu. It is done when the outside turns grayish-white or pale yellow and the inside becomes slightly spongy.