High Protein Stinky Tofu
Indulge in the bold and savory flavors of High Protein Stinky Tofu, a modern twist on the traditional Asian street food favorite. This protein-packed dish combines firm tofu with the rich umami of fermented tofu, enhanced by soy milk and a boost of chickpea or pea protein powder for a nutritious upgrade. Marinated in a flavorful mix of garlic, ginger, soy sauces, rice vinegar, and a hint of spice from chili paste, the tofu is then fried to golden perfection for a crispy exterior and tender interior. Garnish with fresh cilantro and serve alongside tangy pickled cabbage for a vibrant and satisfying meal. Perfect as a plant-based protein boost, this recipe is sure to please adventurous eaters and tofu enthusiasts alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams Firm tofu
- 3 cubes Fermented tofu (foo ru or chao)
- 250 milliliters Unsweetened soy milk
- 2 tablespoons Chickpea or pea protein powder
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 2 tablespoons Dark soy sauce
- 2 tablespoons Light soy sauce
- 1 tablespoon Rice vinegar
- 1 tablespoon Chili paste or chili oil
- 500 milliliters Vegetable oil (for frying)
- 2 tablespoons Cilantro (chopped, for garnish)
- 100 grams Pickled cabbage (optional, for serving)
Instructions
Cut the firm tofu into 2-inch cubes and set aside on a clean plate.
In a bowl, mash the fermented tofu cubes with a fork until it becomes a paste.
Stir in unsweetened soy milk, chickpea or pea protein powder, minced garlic, and grated ginger into the paste until well combined.
Add dark soy sauce, light soy sauce, rice vinegar, and chili paste or chili oil into the mixture, and stir until smooth.
Place the tofu cubes into the mixture and ensure they are fully coated. Allow the tofu to marinate for at least 30 minutes (or up to 24 hours for a stronger flavor).
Heat vegetable oil in a deep pan or wok over medium heat until it reaches about 180°C (350°F).
Carefully lower the marinated tofu cubes into the hot oil using tongs or a slotted spoon. Fry for 2-3 minutes on each side or until they are golden brown and crispy.
Remove the tofu cubes from the oil and drain on a paper towel-lined plate.
Serve the stinky tofu hot, garnished with chopped cilantro and a side of pickled cabbage if desired.
Nutrition Facts
Calories |
4997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 535.0 g | 686% | |
| Saturated Fat | 76.1 g | 380% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6639 mg | 289% | |
| Total Carbohydrate | 33.9 g | 12% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 9.9 g | ||
| Protein | 74.5 g | 149% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 1300 mg | 100% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1440 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
