Stinky Tofu臭豆腐
Stinky tofu is a beloved street food in many parts of Asia, particularly in Hong Kong and Taiwan. Known for its strong aroma, this dish features fermented tofu that is typically deep-fried until golden and crispy, then served with a savory chili sauce and pickled cabbage. Its pungent smell belies a delicious, tender interior.
01Ingredients
- 600g stinky tofu (fermented tofu)
- 1 litre vegetable oil (for deep frying)
- 150g pickled cabbage (preserved mustard greens)
- 3 cloves garlic, minced
- 2 tbsp chili paste
- 1 tbsp soy sauce
- 1 tsp sugar
- 2 tbsp water
- 1 tsp white vinegar
- 1 small bunch fresh coriander, chopped (for garnish)
Nutrition (per serving)586kcal
- Protein18.2g
- Carbs12.5g
- Fat51.3g
Fiber 2.1 gSodium 1248 mg
02Steps
- Prepare the pickled cabbage: If not pre-chopped, rinse the pickled cabbage and chop it into bite-sized pieces.
- Prepare the chili sauce: In a small bowl, combine minced garlic, chili paste, soy sauce, sugar, water, and white vinegar. Mix well.
- Heat the oil: Pour vegetable oil into a deep wok or pot and heat to 170-180°C (340-350°F). Use a thermometer if available.
- Fry the tofu: Carefully place the stinky tofu pieces into the hot oil. Do not overcrowd the pot; fry in batches if necessary.
- Deep fry until golden: Fry the tofu, turning occasionally, until all sides are golden brown and crispy.
- Drain the tofu: Remove the fried tofu with a slotted spoon and place them on paper towels to drain excess oil.
- Serve: Arrange the fried stinky tofu on a serving plate. Top with the prepared pickled cabbage, drizzle generously with the chili sauce, and garnish with fresh chopped coriander. Serve immediately.
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