Changsha (Hunan) stinky tofu in SFBA?

When I visited Hunan province a few years ago, one of my favorite discoveries was the local style of stinky tofu in Changsha. Although it's called "stinky tofu," it isn't nearly as pungent as the Taiwanese style, and it has an almost smoky flavor. Also, it's black.

I'd love to eat this again but it's quite rare to find on Hunan restaurant menus in China, let alone in the USA. Does anyone know if it's served at any Bay Area restaurants?