Low Sodium Stinky Tofu
Discover the irresistible allure of this *Low Sodium Stinky Tofu* recipe, a delicate twist on the traditional fermented favorite that is both flavorful and health-conscious. Perfect for adventurous eaters, this recipe combines extra-firm tofu with an aromatic brine infused with unsalted vegetable broth, fermented bean curd, soy milk, and a hint of ginger and garlic for bold, earthy depths of flavor. After a 24-48 hour fermentation that enhances the tofu's signature pungency, the cubes are lightly coated in a cornstarch slurry and fried to golden perfection, creating a crispy exterior with a tender, umami-packed center. Served hot and drizzled with a fragrant chili sesame sauce, this dish makes for an unforgettable plant-based snack or appetizer. With a focus on reducing sodium without sacrificing authentic taste, this stinky tofu masterpiece is a must-try for fans of bold, globally inspired creations.
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Recipe Information
Ingredients
- 400 grams Extra-firm tofu
- 4 cups Unsalted vegetable broth
- 2 tablespoons Fermented bean curd (low sodium)
- 100 grams Napa cabbage
- 1 cup Unsweetened soy milk
- 2 tablespoons Rice vinegar
- 3 cloves Garlic
- 1 inch Ginger
- 1 teaspoon Chili flakes
- 2 tablespoons Sesame oil
- 2 tablespoons Cornstarch
- 2 cups Neutral frying oil
Instructions
Prepare the brine by combining unsalted vegetable broth, fermented bean curd, rice vinegar, and soy milk in a large container that can hold the tofu. Mix well to ensure the fermented bean curd is fully dissolved.
Add the Napa cabbage, garlic (smashed), and ginger (sliced) into the brine. Stir gently to infuse the brine with their flavors.
Cut the extra-firm tofu into 2-inch cubes. Add the tofu to the brine, ensuring it is fully submerged.
Cover the container loosely and allow the tofu to ferment at room temperature for 24-48 hours. For a stronger flavor, ferment for the full 48 hours.
After fermentation, remove the tofu and pat it dry with paper towels.
Heat the neutral frying oil in a deep pot or wok to 350°F (175°C).
Mix cornstarch with a small amount of water to create a light slurry. Coat each tofu piece in the slurry to create a delicate outer layer for frying.
Carefully fry the tofu cubes until they are golden brown and crispy on the outside, about 3-4 minutes per batch. Remove and drain on a wire rack or paper towels.
In a separate pan, heat sesame oil and lightly sauté chili flakes to create a fragrant sauce or drizzle to serve with the tofu.
Serve the stinky tofu piping hot with the chili sesame drizzle and fresh Napa cabbage for garnish. Optionally, pair with a low-sodium dipping sauce for additional flavor.
Nutrition Facts
Calories |
5162 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 542.2 g | 695% | |
| Saturated Fat | 77.8 g | 389% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 383 mg | 17% | |
| Total Carbohydrate | 52.4 g | 19% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 10.1 g | ||
| Protein | 73.5 g | 147% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 3195 mg | 246% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1821 mg | 39% | |
*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.
