📝 About This Recipe
A legendary staple of East Asian night markets, Stinky Tofu is a polarizing delicacy that rewards the adventurous palate with a complex, savory depth and a creamy interior. This recipe features the classic 'deep-fried' style, where the pungent aroma of fermented brine transforms into a nutty, umami-rich fragrance upon hitting hot oil. Served with a refreshing heap of pickled cabbage and a savory-sweet garlic sauce, it is a masterclass in contrasting textures and bold fermentation.
🥗 Ingredients
The Tofu
- 2 blocks Extra-firm tofu (approx. 14oz each, cut into 1.5-inch cubes)
- 2 cups Stinky tofu brine (store-bought or homemade fermented vegetable brine)
- 4 cups Vegetable oil (for deep frying; peanut or canola works best)
The Garlic-Chili Sauce
- 3 tablespoons Light soy sauce
- 1 tablespoon Black vinegar (Chinkiang vinegar)
- 1 teaspoon Sugar (to balance the acidity)
- 4 cloves Garlic (very finely minced or pressed)
- 1-2 tablespoons Chili oil (adjust to preferred heat level)
- 1 teaspoon Sesame oil (for aroma)
Taiwanese Pickled Cabbage (Pao Cai)
- 1/2 Green cabbage (shredded into bite-sized pieces)
- 1 small Carrot (julienned for color)
- 1/2 cup Rice vinegar
- 1/3 cup Sugar
- 1 tablespoon Salt
Garnish
- 1/4 cup Cilantro (roughly chopped)
- 2 stalks Scallions (thinly sliced)
👨🍳 Instructions
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1
Prepare the pickled cabbage at least 4 hours in advance. Toss the shredded cabbage and carrots with 1 tablespoon of salt. Let sit for 30 minutes to draw out moisture, then rinse thoroughly and squeeze dry.
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2
Dissolve 1/3 cup sugar into 1/2 cup rice vinegar. Pour over the squeezed cabbage and carrots. Refrigerate until ready to serve; this provides the essential acidic crunch to cut through the fried tofu.
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3
If using pre-fermented tofu, skip to step 5. If fermenting your own, submerge the extra-firm tofu cubes into the stinky brine in a glass container. Ensure they are fully covered.
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4
Seal the container and let the tofu soak in a cool, dark place for 12-24 hours depending on the desired intensity of flavor. Do not exceed 48 hours or the tofu structure may break down.
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5
Remove the tofu from the brine and pat each cube extremely dry with paper towels. Any surface moisture will cause dangerous splattering in the hot oil.
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6
In a small bowl, whisk together the soy sauce, black vinegar, sugar, minced garlic, chili oil, and sesame oil. Set this sauce aside.
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7
Heat 4 cups of vegetable oil in a wok or deep heavy-bottomed pot to 350°F (175°C). Use a thermometer to ensure accuracy.
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8
Carefully lower the tofu cubes into the oil in batches. Do not overcrowd the pot, as this will drop the oil temperature and lead to greasy tofu.
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9
Fry the tofu for 5-7 minutes, turning occasionally, until the exterior is a deep golden brown and feels very crisp to the touch.
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10
For extra crunch, remove the tofu, increase the heat to 375°F (190°C), and flash-fry the cubes a second time for 60 seconds.
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11
Drain the tofu on a wire rack or paper towels for 1 minute.
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12
Using a chopstick or small knife, poke a small hole in the center of each fried tofu cube to allow the sauce to penetrate the soft interior.
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13
Plate the tofu immediately while hot, drizzling the garlic-chili sauce directly into the holes and over the top.
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14
Serve with a generous side of the chilled pickled cabbage and garnish with fresh cilantro and scallions.
💡 Chef's Tips
Use extra-firm tofu only; soft or silken tofu will fall apart during the long fermentation and frying process. If the smell is too intense while frying, turn on your kitchen exhaust fan to the highest setting and open a window. The 'double fry' technique is the secret to getting that iconic night-market crunch that stays crispy even after saucing. For a vegetarian version, ensure your fermentation brine does not contain dried shrimp or fish components. Always pat the tofu dry; even a drop of brine hitting the hot oil will cause significant popping.
🍽️ Serving Suggestions
Pair with a cold, crisp lager or a sweet Taiwanese milk tea to balance the heat and salt. Serve as part of a 'Night Market' themed dinner alongside oyster omelets and braised pork rice. Add a dollop of extra fermented bean curd paste on the side for those who want an even more pungent kick. Provide extra black vinegar on the table for guests who prefer a more tart flavor profile. Best enjoyed immediately; fried stinky tofu does not microwave well as it loses its signature crispiness.