Stinky Tofu

Stinky Tofu

Fermented tofu fried until the crust crackles, served with pickled cabbage and a chili-soy dip.

Make ahead Makes 4 servings Calories 310/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Soy, Sesame, Wheat

Stinky tofu is a Taiwanese street food classic: blocks of tofu fermented in a pungent brine until deeply aromatic, then deep-fried to a crisp golden shell with a creamy, custard-like interior. It's typically served with sweet-and-sour pickled cabbage and a garlicky chili sauce to balance the funk. This version starts from store-bought fermented tofu brine to keep the process manageable at home.

Ingredients

  • 1 pound firm tofu, cut into 2-inch squares
  • 2 cups fermented tofu brine (chou doufu brine)
  • 3 cups vegetable oil, for frying
  • 1 cup napa cabbage, thinly sliced
  • 1/2 cup carrot, julienned
  • 1/3 cup rice vinegar
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1/4 cup soy sauce
  • 2 tablespoons chili garlic sauce
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 2 tablespoons fresh cilantro, chopped

Method

  1. Submerge the tofu squares in the fermented tofu brine, cover, and let ferment at room temperature for 48 to 72 hours, or according to the brine product's instructions, until the tofu smells distinctly pungent.

  2. Remove the tofu from the brine and pat dry gently with paper towels; discard or reserve the brine as directed by its packaging.

  3. In a bowl, toss the napa cabbage and carrot with the rice vinegar, sugar, and salt. Let sit at room temperature while you prepare the rest of the dish, tossing occasionally.

  4. In a small bowl, whisk together the soy sauce, chili garlic sauce, minced garlic, and sesame oil to make the dipping sauce. Set aside.

  5. Heat the vegetable oil in a wok or deep skillet over medium-high heat to 350°F.

  6. Carefully lower the tofu squares into the hot oil in batches, frying until the exterior is deep golden brown and crisp, 4 to 5 minutes per batch, turning occasionally for even color.

  7. Remove the fried tofu with a slotted spoon and drain on a wire rack or paper towels.

  8. Arrange the fried tofu on a serving plate, top with the pickled cabbage and carrot, and drizzle with the dipping sauce. Garnish with chopped cilantro and serve immediately.

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    Stinky Tofu

    Stinky tofu is a Taiwanese street food classic: blocks of tofu fermented in a pungent brine until deeply aromatic, then deep-fried to a crisp golden shell with a creamy, custard-like interior. It's typically served with sweet-and-sour pickled cabbage and a garlicky chili sauce to balance the funk. This version starts from store-bought fermented tofu brine to keep the process manageable at home.

    Make ahead 4 servings 310 cal

    Ingredients

    • 1 pound firm tofu, cut into 2-inch squares
    • 2 cups fermented tofu brine (chou doufu brine)
    • 3 cups vegetable oil, for frying
    • 1 cup napa cabbage, thinly sliced
    • 1/2 cup carrot, julienned
    • 1/3 cup rice vinegar
    • 2 tablespoons granulated sugar
    • 1/2 teaspoon salt
    • 1/4 cup soy sauce
    • 2 tablespoons chili garlic sauce
    • 2 cloves garlic, minced
    • 1 teaspoon sesame oil
    • 2 tablespoons fresh cilantro, chopped

    Method

    1. 1

      Submerge the tofu squares in the fermented tofu brine, cover, and let ferment at room temperature for 48 to 72 hours, or according to the brine product's instructions, until the tofu smells distinctly pungent.

    2. 2

      Remove the tofu from the brine and pat dry gently with paper towels; discard or reserve the brine as directed by its packaging.

    3. 3

      In a bowl, toss the napa cabbage and carrot with the rice vinegar, sugar, and salt. Let sit at room temperature while you prepare the rest of the dish, tossing occasionally.

    4. 4

      In a small bowl, whisk together the soy sauce, chili garlic sauce, minced garlic, and sesame oil to make the dipping sauce. Set aside.

    5. 5

      Heat the vegetable oil in a wok or deep skillet over medium-high heat to 350°F.

    6. 6

      Carefully lower the tofu squares into the hot oil in batches, frying until the exterior is deep golden brown and crisp, 4 to 5 minutes per batch, turning occasionally for even color.

    7. 7

      Remove the fried tofu with a slotted spoon and drain on a wire rack or paper towels.

    8. 8

      Arrange the fried tofu on a serving plate, top with the pickled cabbage and carrot, and drizzle with the dipping sauce. Garnish with chopped cilantro and serve immediately.