Stinky Tofu
A fermented tofu dish with a strong odor but a mild, savory flavor, usually deep-fried and served with pickled cabbage.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Prepare the Tofu: Carefully remove the stinky tofu from its brine. Rinse the squares gently under cold water and pat them completely dry with paper towels. Warning: The smell is intensely pungent.
- 2
Heat the Oil: Heat the cooking oil in a wok or deep fryer to a moderately high 350°F (175°C). Use good ventilation in your kitchen.
- 3
Deep Fry: Carefully slide the tofu squares into the hot oil. Fry them for 5-7 minutes. You want the outside to become incredibly hard, golden, and crispy, while the inside remains soft and slightly porous.
- 4
Drain: Remove the crispy tofu with a slotted spoon and drain thoroughly on a wire rack.
- 5
Make the Sauce: In a small bowl, mix the chili garlic sauce, sweet soy paste, grated garlic, and sesame oil.
- 6
Assemble: Poke a small hole in the top of each crispy tofu square using a chopstick. Spoon a little of the sauce directly into the hole. Serve immediately while piping hot, topped with a generous mound of cold, sweet, and sour pickled cabbage to cut through the richness.
Plan it in Listahan
Add Stinky Tofu to your week, check it against your household's allergens, and build the shopping list automatically.