Stinky Tofu

Ingredients

• 400 g Firm Tofu
• 120 g Pickled Mustard Greens
• 4 pcs Garlic
• 2 pcs Scallion
• 2 tbsp Soy Sauce
• 1.6666666666666667 tbsp Rice Vinegar
• 1 tsp Sugar
• 1 tsp Chili Oil
• 80 g Sweet Potato Starch
• 500 ml Peanut Oil
• 0.5 tsp White Pepper

Method

1. Drain {firm_tofu}, pat it very dry with towels, and cut into large bite-size cubes so the surface fries crisp instead of steaming.
2. In a bowl, combine {pickled_mustard_greens}, half the {garlic}, half the {scallion}, {rice_vinegar}, and {sugar}. Toss and let it sit until bright, juicy, and lightly sweet-sour.
3. In a small bowl, stir {soy_sauce}, the remaining {garlic}, {white_pepper}, and {chili_oil} until aromatic and balanced. Taste and adjust with a drop more {rice_vinegar} if it needs lift.
4. Dust {firm_tofu} all over with {sweet_potato_starch} and a light pinch of {white_pepper}, shaking off excess so the crust fries jagged and crisp.
5. Heat {peanut_oil} in a deep saucepan over medium-high heat until shimmering. Fry {firm_tofu} in batches without crowding, turning for even color, until deeply golden and audibly crisp. Drain briefly and season at once with a little {soy_sauce}.
6. Pile {firm_tofu} onto a platter, spoon the {pickled_mustard_greens} alongside, drizzle with the sauce, and finish with the remaining {scallion} for freshness and crunch.