Stinky Tofu

Fermented tofu deep-fried until the outside crisps while the pungent interior turns custard-soft, served with chili sauce.

Ingredients

• 500g firm tofu
• 2 cups glutinous rice
• a handful of sliced scallion whites
• a pinch of doubanjiang (chili bean paste)
• 3 tbsp toasted sesame oil
• 2 carrots, chopped
• a handful of fresh cilantro, chopped
• black vinegar, for serving
• 2 cups water
• a pinch of five-spice powder

Instructions

1. 1

   Prepare the wonton wrappers base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the whole duck, napa cabbage, minced garlic, and star anise, mixing well so everything is evenly seasoned.

3. 3

   Heat neutral vegetable oil in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the wonton wrappers until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the whole duck mixture until cooked through and lightly charred at the edges, about 10 mins.

6. 6

   Assemble by layering the wonton wrappers with the filling, a spoonful of toasted sesame oil, and a scattering of scallion greens.

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