Description
Discover the unique taste of Stinky Tofu, a Chinese delicacy with a bold flavour and intriguing aroma. Learn its history and how to make it at home!
Ingredients
Units Scale
- 400 g firm tofu, cubed
- 4 tbsp stinky fermented bean curd
- 1 tsp white vinegar
- 1 cup water
- oil, for deep frying
Instructions
- In a large sealable container or plastic food storage container with a fitted lid, combine the white vinegar, water, and stinky fermented bean curd. Mix until you have a consistent liquid.
- Place the tofu cubes into the liquid, ensuring they are fully submerged. Seal the container and refrigerate for at least 48 hours. The longer you store it, the stronger the flavour will develop.
- After marinating, remove the tofu chunks from the liquid and drain them thoroughly.
- Heat oil in a wok or deep fryer over medium-high heat.
- Carefully add the marinated tofu cubes to the hot oil and deep fry until they are golden brown and crispy.
- Once fried, remove the tofu from the oil using a slotted spoon and transfer to a plate lined with paper towels to drain any excess oil.
- Serve the stinky tofu hot, garnished with pickled cabbage or spring onions, and accompanied by your favourite sauce.
Notes
To accompany this dish, you have a variety of sauce options to elevate the flavours further. You can opt for classic choices like chili sauce or hoisin sauce, which pair wonderfully with the savory and aromatic elements of the dish. Alternatively, you can create a quick and flavourful garlic sauce by sautéing garlic in a bit of oil until fragrant, then adding fennel powder, oyster sauce, and half a cup of water. Allow the mixture to simmer until it reaches a boil.