📝 About This Recipe
Stinky Tofu is the legendary soul of Chinese night markets, beloved for its paradoxical nature: a pungent, fermented aroma that gives way to a savory, umami-rich explosion of flavor. Originating from the Qing Dynasty, this dish features extra-firm tofu brined in a complex mixture of fermented vegetables and herbs, then deep-fried until the exterior reaches a shattering crispness while the interior remains silky and succulent. Served with a signature tangy garlic sauce and crunchy pickled cabbage, it is a sensory journey that defines the vibrant 'Xiaochi' culture of Changsha and Taiwan.
🥗 Ingredients
The Tofu & Brine
- 20 ounces Extra-firm Tofu (cut into 1.5-inch squares)
- 4 cubes Fermented Bean Curd (Blue/Grey variety) (the 'stinky' starter, available at Asian grocers)
- 2 tablespoons Bamboo Shoot Brine or Shrimp Paste (adds depth to the fermentation)
- 3 pieces Dried Shiitake Mushrooms (rehydrated and finely minced)
- 1 tablespoon Salt
The Signature Garlic Sauce
- 6 cloves Garlic (minced into a fine paste)
- 3 tablespoons Light Soy Sauce
- 1 tablespoon Black Vinegar (Chinkiang)
- 1 teaspoon Sugar
- 1 teaspoon Sesame Oil
- 2 teaspoons Chili Oil (adjust to heat preference)
For Frying & Garnish
- 4 cups Vegetable Oil (for deep frying)
- 1 cup Taiwanese Pickled Cabbage (Pao Cai) (chilled and drained)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 2 stalks Scallions (thinly sliced)
👨🍳 Instructions
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1
Prepare the fermentation brine by mashing the fermented bean curd cubes in a large glass container. Mix in the salt, minced shiitake, and bamboo shoot brine (or shrimp paste) with 2 cups of water.
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2
Gently submerge the extra-firm tofu squares into the brine. Ensure they are completely covered. Seal the container and refrigerate for 24 to 48 hours; the longer it sits, the more 'authentic' and pungent the flavor becomes.
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3
When ready to cook, remove the tofu from the brine and rinse very briefly under cold water to remove excess surface salt. Pat each piece thoroughly dry with paper towels. Moisture is the enemy of a crispy crust!
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4
In a small bowl, whisk together the minced garlic, soy sauce, black vinegar, sugar, sesame oil, and chili oil to create the savory dressing. Set aside.
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5
Heat 4 cups of vegetable oil in a wok or deep heavy-bottomed pot until it reaches 350°F (175°C). You can test this by dipping a wooden chopstick in; it should bubble vigorously.
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6
Carefully slide the tofu pieces into the hot oil in batches. Do not overcrowd the pot, as this will drop the oil temperature and result in greasy tofu.
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7
Fry the tofu for about 5-7 minutes. Use a spider strainer to flip them occasionally until they turn a deep golden brown and the skins look blistered and puffy.
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8
Increase the heat slightly for the last 30 seconds of frying to 'flash fry' the tofu, which pushes out any absorbed oil and ensures maximum crunch.
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9
Drain the tofu on a wire rack or paper towels for 1 minute.
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10
Using a chopstick or a small knife, poke a hole in the center of each fried tofu square. This allows the sauce to penetrate the soft interior.
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11
Drizzle a generous spoonful of the garlic sauce into the hole of each tofu piece and over the top.
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12
Serve immediately while piping hot, topped with a heap of cold pickled cabbage, fresh cilantro, and scallions.
💡 Chef's Tips
For the best aroma, use 'Grey' fermented bean curd found in specialty Chinese markets; it provides the most traditional 'stinky' profile. Always use extra-firm tofu; soft or silken varieties will fall apart during the long fermentation and high-heat frying. If the smell is too intense during fermentation, ensure your container has an airtight silicone seal to prevent the scent from taking over your fridge. To achieve the street-food 'puffy' texture, ensure your oil is at least 350°F before the tofu hits the pan. Don't skip the pickled cabbage; the acidity and cold temperature are essential to balance the hot, fatty richness of the fried tofu.
🍽️ Serving Suggestions
Pair with a cold glass of sweetened Soy Milk or a crisp Lager to cut through the pungent spices. Serve alongside a bowl of Taiwanese Braised Pork Rice (Lu Rou Fan) for a complete night-market meal. Add an extra dollop of Lao Gan Ma chili crisp if you prefer a numbing, spicy kick. Enjoy as a shared appetizer before a hot pot session to awaken the palate. Complement the dish with a side of stir-fried morning glory (water spinach) with garlic.