Stinky Tofu
This vegan stinky tofu recipe features fermented tofu that is deep-fried to a golden crisp. It's served with a tangy pickled cabbage and a spicy garlic sauce, offering a unique flavor and aroma. Enjoy this classic street food as a snack or appetizer.
An original recipe by Forkin
- Total time
- 35 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain gluten and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gfirm tofu, pressed and cut into 2-inch (5.1 cm) cubes
- 250 mlstinky tofu brine
- 4 cupvegetable oil, for deep frying
pickled cabbage
- 300 gnapa cabbage, thinly sliced
- 0.25 cuprice vinegar
- 2 tbspsugar
- 0.5 tspsalt
spicy sauce
- 4 clovegarlic, minced
- 2 tbspchili garlic sauce
- 1 tbspsoy sauce
- 2 tbspwater
Equipment
wok · slotted spoon · shallow dish · deep pot · wire rack · mixing bowl · kitchen thermometer
The method
Step by step
- 1
Place the pressed tofu cubes into a shallow dish and pour the stinky tofu brine over them, ensuring all sides are coated.
Cook’s note: If you don't have stinky tofu brine, you can buy pre-fermented stinky tofu blocks.
- 2
Let the tofu marinate at room temperature for at least 6 hours, or ideally overnight in the refrigerator, turning occasionally to ensure even fermentation.
About 6 hr
Cook’s note: The longer the marination, the stronger the 'stinky' flavor will be.
- 3
Prepare the pickled cabbage by combining the napa cabbage, rice vinegar, sugar, and salt in a bowl.
About 5 min
- 4
Mix well and let it sit for at least 15 minutes to allow the flavors to meld and the cabbage to soften slightly.
About 15 min
- 5
For the spicy sauce, combine the minced garlic, chili garlic sauce, soy sauce, and water in a small bowl.
About 2 min
Cook’s note: Adjust chili garlic sauce to your preferred spice level.
- 6
Heat the vegetable oil in a deep pot or wok over medium-high heat until it reaches about 175-180°C (350-355°F).
About 5 min
Cook’s note: Use a kitchen thermometer to ensure the oil is at the correct temperature for best frying results.
- 7
Carefully place the marinated tofu cubes into the hot oil, frying in batches to avoid overcrowding the pot.
- 8
Fry for 5-7 minutes, turning occasionally, until the tofu is golden brown and crispy on all sides.
About 7 min
- 9
Remove the fried tofu with a slotted spoon and place it on a wire rack lined with paper towels to drain excess oil.
About 1 min
- 10
Serve the hot stinky tofu immediately, topped with the pickled cabbage and a drizzle of the spicy garlic sauce.
Keep it good
Store leftover fried stinky tofu and sauces separately in airtight containers in the refrigerator.
Reheat fried stinky tofu in an air fryer or oven until crispy. Sauces are best served chilled or at room temperature.
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