Chinese

Stinky Tofu

Name: Stinky Tofu
Total time: 30 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 1 lb Fermented stinky tofu (chou doufu, purchased from an Asian grocer, cut into 2-inch squares); 4 cups Cooking oil (for deep frying); 1/2 cup Pickled cabbage (Taiwanese style, sweet and sour); 2 tbsp Chili garlic sauce; 2 tbsp Sweet soy paste (or thick soy sauce); 1 clove Garlic (grated); 1 tsp Sesame oil

A fermented tofu dish with a strong odor but a mild, savory flavor, usually deep-fried and served with pickled cabbage.

30 minutes

Serves 3

Street/Snack

Contains common allergens

Sesame Soy Wheat

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Instructions

6 steps

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.

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