Stinky Tofu
Discover the bold, authentic flavors of "Stinky Tofu," a beloved street food delicacy from East Asia that celebrates the art of fermentation. This crispy, golden tofu is marinated for 24 hours in a rich blend of fermented bean curd, soy sauces, garlic, and Sichuan peppercorns, infusing it with an unmistakably robust aroma and deep umami taste. Deep-fried to perfection, each bite boasts a satisfying crunch that contrasts beautifully with the soft interior. Served hot alongside a zesty dipping sauce made from rice vinegar, fresh chili, and cilantro, this dish is a must-try for adventurous foodies and fans of unique global cuisine. Whether you're exploring Asian street food classics or seeking a new culinary challenge, Stinky Tofu promises a flavorful experience you won't forget.
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Recipe Information
Ingredients
- 400 grams Firm tofu
- 2 tablespoons Fermented bean curd
- 500 milliliters Vegetable oil
- 3 cloves Garlic cloves
- 2 tablespoons Dark soy sauce
- 2 tablespoons Light soy sauce
- 1 teaspoon Sugar
- 1 teaspoon Sichuan peppercorns
- 2 tablespoons Chopped fresh cilantro
- 1 tablespoon Rice vinegar
- 1 tablespoon Chopped fresh chili
Instructions
Cut the firm tofu into large cubes, approximately 3 cm wide.
Rinse the tofu cubes in cold water, drain, and pat dry with a clean cloth or paper towels.
In a glass container, create the marinade by mixing fermented bean curd with dark soy sauce, light soy sauce, minced garlic, and Sichuan peppercorns. Stir well until combined.
Place the tofu cubes in the marinade, ensuring each piece is submerged. Seal the container with a lid and refrigerate for 24 hours to allow the tofu to absorb the flavors.
Remove the marinated tofu from the refrigerator and gently pat dry, removing excess liquid. This step is crucial to achieve a crispy texture.
Heat vegetable oil in a large pot or deep fryer to 180°C (350°F) for deep frying.
Carefully add the tofu cubes to the hot oil, frying in batches to avoid overcrowding. Fry each batch for approximately 4-5 minutes or until golden brown and crispy.
Remove the fried tofu with a slotted spoon and drain on a plate lined with paper towels.
To prepare the dipping sauce, combine rice vinegar, a pinch of sugar, fresh cilantro, and freshly chopped chili in a small bowl, mixing until the sugar dissolves.
Serve the stinky tofu hot, paired with the spicy vinegar dipping sauce.
Nutrition Facts
Calories |
4263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 464.9 g | 596% | |
| Saturated Fat | 66.5 g | 332% | |
| Polyunsaturated Fat | 284.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4575 mg | 199% | |
| Total Carbohydrate | 25.4 g | 9% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 9.7 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 751 mg | 58% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 923 mg | 20% | |
*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.
