南京街头臭豆腐
A vibrant street food classic from Nanjing, featuring deep-fried stinky tofu served with a spicy-sweet chili sauce and fresh cilantro. Perfect for summer nights, this dish captures the lively essence of Nanjing's bustling night markets.
准备时间 Prep
15 分钟 min
烹饪时间 Cook
10 分钟 min
份量 Serves
4 人份 servings
总时长 Total
25 分钟 min
firm tofu
cut into 2cm cubes
fermented tofu (stinky tofu brine)
or 1 tablespoon fermented tofu liquid
vegetable oil
for deep frying
soy sauce
Chinese black vinegar
chili oil
with sediment
sugar
garlic
minced
sesame seeds
toasted
fresh cilantro
chopped
green onion
sliced
In a bowl, combine soy sauce, black vinegar, chili oil, sugar, and minced garlic to make the sauce. Set aside.
Place tofu cubes in a bowl, add fermented tofu (or brine), and toss gently to coat. Let marinate for 5 minutes.
Heat oil in a deep pot to 180°C (350°F). Carefully add tofu cubes in batches and fry until golden brown and crispy, about 3-4 minutes. Drain on paper towels.
Arrange fried tofu on a serving plate. Drizzle with the prepared sauce, then sprinkle with sesame seeds, cilantro, and green onion. Serve hot.
Cooking Tips