Hunan Zha Chou Dou Fu (湖南炸臭豆腐)

Chou dou fu — stinky tofu — is the undisputed king of Hunan street snacking. Sold from carts and stalls across Changsha, it is fermented in a brine of vegetables, chili, and herbs for days until powerfully pungent, then deep-fried until dramatically crisp on the outside and silky within. The smell is notorious, but the flavour is extraordinary.

Serves: 4

Ingredients

• 400g (14 oz) firm tofu, cut into 4cm cubes
• 1 litre (4 cups) vegetable oil, for deep-frying

Quick Fermentation Brine (2-day method):

• 500ml (2 cups) water
• 2 tbsp (30g) salt
• 2 tbsp (30ml) Chinese rice wine
• 1 tbsp (15ml) soy sauce
• 50g (2 oz) kimchi liquid (substitute for traditional fermented brine)
• 4 dried chilis, crushed
• 1 tsp (5g) Sichuan peppercorns
• 3 garlic cloves, smashed

Dipping Sauce:

• 2 tbsp (30ml) doubanjiang (chili bean paste)
• 1 tbsp (15ml) sesame oil
• 1 tbsp (15ml) soy sauce
• 1 tsp (5g) sugar
• 2 spring onions, sliced
• 1 tsp (5ml) Chinkiang black vinegar

Instructions

1. Combine all brine ingredients. Submerge tofu cubes fully in brine, weight down with a small plate, and refrigerate 48 hours. The tofu will turn grey and develop a distinct, sharp aroma.
2. Remove tofu from brine and drain on paper towels for 30 minutes — the drier the tofu, the crisper the fry.
3. Mix dipping sauce ingredients together and set aside. Adjust chili to taste.
4. Heat oil to 180°C (356°F). Fry tofu in batches of 6–8 cubes for 4–5 minutes, turning occasionally, until deep amber brown and crisp on all sides. The exterior will blister and puff.
5. Drain briefly and serve immediately with dipping sauce and sliced spring onions.

Cook's Notes: Traditional Changsha chou dou fu uses a long-fermented brine with preserved vegetables — this quick version gives a good approximation. The smell is strong during frying; cook outdoors or with excellent ventilation.