📝 About This Recipe
A legendary staple of night markets across Taiwan and China, Stinky Tofu is a fermented marvel known for its pungent aroma and heavenly, savory flavor. This recipe transforms extra-firm tofu through a traditional fermentation process, resulting in a porous texture that soaks up a signature garlic-soy sauce. When deep-fried to a perfect golden crunch, it offers a magnificent contrast to the cooling, crunchy quick-pickled cabbage served alongside.
🥗 Ingredients
The Tofu & Fermentation Base
- 28 ounces Extra-firm tofu (two standard blocks, drained and pressed)
- 4 cubes Fermented bean curd (red or white) (with 2 tablespoons of the canning liquid)
- 1/2 cup Bamboo shoots in brine (finely chopped)
- 2 tablespoons Dried shrimp (soaked and minced (omit for vegan))
- 1 tablespoon Salt
The Tangy Garlic Sauce
- 4 tablespoons Light soy sauce
- 2 tablespoons Black vinegar (Chinkiang vinegar preferred)
- 5 cloves Garlic (pressed or finely minced)
- 1 tablespoon Sugar (granulated)
- 1 teaspoon Sesame oil (toasted)
- 2 teaspoons Chili oil (optional, for heat)
Pickled Cabbage (Pao Cai)
- 3 cups Taiwanese or Napa cabbage (shredded into bite-sized pieces)
- 1/2 cup Carrot (julienned)
- 1/2 cup Rice vinegar
- 1/3 cup Sugar
- 1-2 Thai bird's eye chili (sliced)
For Frying & Garnish
- 4 cups Vegetable oil (high smoke point oil for deep frying)
- 1/4 cup Cilantro (freshly chopped)
- 2 Scallions (finely sliced)
👨🍳 Instructions
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1
Prepare the brine: In a large glass jar, mash the fermented bean curd cubes with their liquid. Mix in the chopped bamboo shoots, minced dried shrimp, salt, and 2 cups of filtered water. Stir until well combined.
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2
Cut the pressed extra-firm tofu into 1.5-inch squares. Submerge the tofu pieces into the brine, ensuring they are completely covered. Seal the jar and refrigerate for 48 to 72 hours. The longer it sits, the more 'stinky' and flavorful it becomes.
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3
Make the pickled cabbage: Toss the shredded cabbage and carrots with a teaspoon of salt and let sit for 15 minutes. Squeeze out excess water. In a separate bowl, whisk rice vinegar, sugar, and sliced chilis until sugar dissolves. Pour over the cabbage and refrigerate for at least 4 hours.
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4
Prepare the garlic sauce: In a small bowl, whisk together the light soy sauce, black vinegar, minced garlic, sugar, sesame oil, and chili oil. Set aside to let the flavors marry.
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5
When ready to cook, remove the tofu from the brine. Rinse each piece gently under cold water and pat extremely dry with paper towels. Excess moisture will cause splattering during frying.
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6
Heat the vegetable oil in a heavy-bottomed pot or wok to 350°F (175°C). Use a kitchen thermometer to ensure accuracy.
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7
Carefully lower the tofu pieces into the oil in batches. Do not overcrowd the pot. Fry for 4-5 minutes until the exterior is light golden and slightly puffed.
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8
Remove the tofu with a slotted spoon and drain on a wire rack for 2 minutes. Increase the oil temperature to 375°F (190°C).
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9
Perform a second fry: Return the tofu to the hotter oil for 1-2 minutes until it turns a deep golden brown and becomes exceptionally crispy. This is the secret to night-market quality texture.
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10
Using a chopstick or 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 the garlic sauce generously over the tofu, ensuring some gets into the holes you created.
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12
Serve immediately while piping hot, topped with a mountain of the pickled cabbage, fresh cilantro, and scallions.
💡 Chef's Tips
For the best aroma, use a high-quality fermented bean curd from an Asian grocery store. Always double-fry your tofu; the first fry cooks the inside, while the second creates the iconic crunch. If you prefer a milder scent, limit fermentation to 24 hours. Ensure the tofu is bone-dry before frying to prevent the oil from popping dangerously. If the brine smells overly 'sour' rather than 'funky,' discard it and start over; it should smell like strong cheese.
🍽️ Serving Suggestions
Pair with a cold, crisp Taiwanese lager to cut through the richness. Serve alongside a bowl of Lu Rou Fan (Braised Pork Rice) for a full meal. A side of spicy Sichuan-style pickled cucumbers adds extra crunch. Enjoy with a glass of chilled Oolong tea to cleanse the palate. Offer extra chili paste on the side for those who like an extra kick.