Ingredients

• Stinky tofu blocks 8 (Asian market, fermented black tofu)
• Neutral oil for deep frying
• Garlic 4 cloves, minced
• Chili flakes 1 tbsp
• Light soy sauce 1 tbsp
• Chinese black vinegar 1 tsp
• Sugar ½ tsp
• Chicken stock or water 3 tbsp
• Sesame oil ½ tsp
• Cilantro + scallion to garnish
• Pickled radish or ya cai (optional)
• Substitute: firm tofu + fermented bean curd brine (see tip)

Steps

1. Pat the stinky tofu completely dry (wet tofu splatters and won’t crisp).
2. Heat oil to 180°C; fry the blocks 3–4 min per side until puffed, black and crackly-crisp; drain.
3. Make the sauce: sizzle garlic and chili flakes in 1 tbsp hot oil, then add soy sauce, vinegar, sugar, stock and sesame oil; simmer 1 min.
4. Poke a hole in each crisp block and spoon the garlicky chili sauce inside so the interior soaks it up.
5. Top with cilantro, scallion and pickled radish. Eat hot, in one bite, carefully — the inside is molten.