Description
Not fried, but simmered vigorously in a super-spicy bright red broth containing Sichuan peppercorns, chilies, and dozens of herbs, alongside Duck Blood (Yaxue).
Restaurants serving Spicy Braised Stinky Tofu
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Braising stinky tofu
- Duck blood(Yaxue)
- Sichuan peppercorns
- Doubanjiang
- Medicinal spices
Instructions
- [Authentic Recipe]
- Prepare raw stinky tofu (those for braising are softer than for frying, allowing odor to melt into broth easier).
- [Mala Tang] Heat beef tallow (or veg oil) in a giant pot, sauté Pixian doubanjiang, dried red chilies, and Sichuan peppercorns without burning.
- Pour pork bone broth, add medicinal spices like star anise, cassia, goji berries, and dong quai, boiling into a bright red hellish soup.
- Dump in large-cut stinky tofu and 'Duck Blood' (pudding-like coagulated duck blood).
- Simmer slowly on low for hours (some shops overnight), letting the super-spicy broth soak into the countless bubbles (spongy holes) of the stinky tofu to the limit.
- Plate, topping with Suan Cai (mustard greens), chopped scallions, and enoki mushrooms.
Learn more Spice, substitutes, tips
Key spices
Sichuan pepper numbing and intense fermented odor
Substitutes at Japanese supermarkets
Firm tofu frozen to make it spongy (no smell)
Pairing
Sweet Plum Juice(Wumei Zhi)
Trivia
[For Spicy Food Lovers] Since it's not fried, the smell melts directly into the soup, making the odor intensity higher here (it legitimately smells). The intersection of Mala numbing and fermented umami is the final destination for super-spice/fermentation maniacs.
Eating tips & etiquette
[Unique Eating] Crush the spongy stinky tofu with a spoon, forcing it to absorb even more bright red super-spicy broth, then eat while writhing from the mouth burns and numbing!
Allergen
Soy, Pork (from broth), Wheat