Easy 15 min serves 2 Vegetarian-ok

Stinky Tofu (臭豆腐)

Name: Stinky Tofu (臭豆腐)
Total time: 15 min
Yield: 2 servings
Cuisine: Hunan Street Style
Ingredients: Fermented stinky tofu blocks; Garlic; Chili flakes; Soy sauce; Cilantro; Vegetable oil

臭豆腐 · chòu dòu fu

家庭快手版 · Home version: Changsha black stinky tofu, deep-fried until crispy

The love-it-or-hate-it street food phenomenon — stinky tofu smells pungent but delivers an irresistible crispy exterior and custardy interior. Changsha's version uses a fermented brine that turns the tofu jet black before frying.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More tofu recipes →

Ingredients

Fermented stinky tofu blocks臭豆腐块🏮 asian8 pieces
Garlic大蒜🛒 local4 cloves
Chili flakes辣椒碎🏮 asian1 tbsp
Soy sauce酱油🏮 asian1 tbsp
Cilantro香菜🛒 local2 tbsp chopped
Vegetable oil食用油🛒 local500ml

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

Make it vegetarian

Instructions

1Drain stinky tofu and pat dry with paper towels.
🔍 Look for
Visual: dark gray-black blocks, firm
You know it's right when: drained
2Make the dipping sauce: crush garlic, mix with chili flakes, soy sauce, and a splash of water.
🔍 Look for
Visual: rough reddish garlic-chili paste
You know it's right when: aromatic
3Heat oil to 190°C in a deep pot until a cube of tofu sizzles immediately on contact.
🔍 Look for
Visual: oil smoking lightly
You know it's right when: 190°C ready
4Fry tofu blocks in batches for 2 minutes until deep golden and crusty outside.
不要频繁翻动，让外壳定型
🔍 Look for
Visual: crisp dark golden crust
You know it's right when: 2 minutes
5Drain on paper towels, split open, stuff with garlic-chili sauce and cilantro. Serve immediately.
🔍 Look for
Visual: steaming hot, sauce oozing
You know it's right when: ready to eat

Tips

· The stronger the fermentation smell, the better the final flavor
· Cut a pocket in each block rather than slicing through completely
· Add a drop of sesame oil to the sauce for fragrance

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

What type of tofu should I use?

Silken/soft tofu (嫩豆腐) for mapo tofu and soups — silky, falls apart gently. Firm/extra-firm (老豆腐) for stir-fries, braises, and anything you want to keep its shape. If the recipe doesn't say, firm is the safe default for stir-fries.

Source: HǎoWèi ingredient guide

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

Why do you cook the aromatics (garlic/ginger) first on low heat?

Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.

Source: Chinese Cooking Demystified technique library