📝 About This Recipe
A legendary staple of East Asian night markets, this Fried Stinky Tofu balances a pungent, fermented aroma with a shatteringly crisp exterior and a silky, succulent center. The deep-frying process mellows the intensity of the brine, transforming it into a savory masterpiece that is elevated by a punchy garlic-soy sauce and refreshing pickled cabbage. It is a bold, sensory adventure that rewards the adventurous palate with an addictive umami profile unlike any other dish in the world.
🥗 Ingredients
The Tofu
- 16 squares Fermented Stinky Tofu (pre-marinated in brine, typically found in vacuum packs at Asian grocers)
- 4 cups Vegetable Oil (for deep frying; use high smoke point oil like peanut or canola)
The Signature Garlic Sauce
- 4 tablespoons Light Soy Sauce
- 1 tablespoon Black Vinegar (Chinkiang vinegar preferred)
- 6 cloves Garlic (very finely minced or pressed into a paste)
- 1 teaspoon Sugar (to balance the acidity)
- 1 teaspoon Sesame Oil (toasted)
- 2 tablespoons Water (to thin the consistency)
Quick-Pickled Cabbage (Pao Cai)
- 2 cups Green Cabbage (shredded into bite-sized pieces)
- 1/2 cup Carrot (julienned)
- 1/2 cup Rice Vinegar
- 1/3 cup Sugar
- 1/2 teaspoon Salt
- 1-2 Bird's Eye Chili (sliced, optional for heat)
Garnish & Spice
- 1/4 cup Cilantro (roughly chopped)
- 2 tablespoons Chili Paste (such as Doubanjiang or Sambal Oelek for serving)
- 2 Scallions (thinly sliced)
👨🍳 Instructions
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1
Prepare the pickled cabbage at least 30 minutes in advance. In a medium bowl, toss the shredded cabbage and carrots with salt and let sit for 10 minutes to draw out moisture.
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2
Rinse the cabbage lightly to remove excess salt, squeeze dry, and return to the bowl. Stir in the rice vinegar, sugar, and sliced chili. Refrigerate until ready to serve.
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3
Make the garlic sauce by whisking together the light soy sauce, black vinegar, minced garlic, sugar, sesame oil, and water in a small bowl. Set aside to let the flavors meld.
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4
Remove the stinky tofu from its packaging and rinse gently under cold water to remove excess surface brine. Pat each piece extremely dry with paper towels; moisture is the enemy of a crisp crust.
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5
In a deep wok or heavy-bottomed pot, heat the vegetable oil to 350°F (175°C). Use a kitchen thermometer to ensure accuracy.
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6
Carefully slide the tofu squares into the hot oil in batches. Do not overcrowd the pot, as this will drop the oil temperature and lead to greasy tofu.
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7
Fry the tofu for 4-5 minutes, turning occasionally, until the exterior is a pale golden color and the skin begins to puff and tighten.
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8
Remove the tofu with a slotted spoon and drain on a wire rack or paper towels. Let it rest for 2 minutes.
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9
Increase the oil temperature to 375°F (190°C). Perform a second fry for 1-2 minutes until the tofu is deep golden brown and exceptionally crispy.
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10
While the tofu is hot, use a chopstick or small knife to poke a hole or a small 'X' into the center of each square.
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11
Drizzle a teaspoon of the garlic sauce directly into the hole of each tofu square so the interior absorbs the savory liquid.
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12
Plate the tofu immediately while sizzling, piling the chilled pickled cabbage on the side or directly on top.
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13
Garnish generously with chopped cilantro, scallions, and a dollop of chili paste for those who enjoy extra heat.
💡 Chef's Tips
Double-frying is the secret to the perfect texture; the first fry cooks the inside, and the second fry creates the characteristic 'crackling' skin. Ensure the garlic is minced into a fine paste rather than large chunks so it distributes evenly into the tofu's porous center. If the odor is too strong for your indoor kitchen, consider using an outdoor fryer or ensuring maximum ventilation with a high-powered hood fan. Always pat the tofu dry before frying; any remaining water will cause the oil to splatter dangerously and prevent the skin from crisping. For an authentic street-style experience, use Taiwanese-style fermented tofu, which is typically firmer and better suited for deep frying.
🍽️ Serving Suggestions
Pair with a cold, crisp lager or a chilled Oolong tea to cut through the richness of the fried tofu. Serve alongside a bowl of Lu Rou Fan (Braised Pork Rice) for a complete Taiwanese feast. Offer extra chili oil and black vinegar on the side for guests to customize their dipping experience. Include a side of blanched bok choy or a light cucumber salad to balance the fermented flavors. Enjoy immediately; the texture of the tofu changes rapidly as it cools and loses its signature crunch.