The method
4 steps · 30 min
- 01
Deep-fry tofu at 350°F until skin blisters black-crisp; drain.
- 02
Whisk chili oil, soy, vinegar, garlic, sugar.
- 03
Split each cube; pool sauce inside.
- 04
Top with pickled radish and cilantro.
← The IndexHunan-American
Changsha Stinky Tofu
Chou dou fu — deep-fried black-fermented tofu crackling outside, custard-soft inside, doused in chili garlic sauce.
Umami30 minServes 3
