Stinky Tofu | FoodieAtlas

Ingredients

For the Fermentation Brine:
4 cups water
2 tablespoons fermented bean curd (fu ru)
1/4 cup kimchi brine or sauerkraut brine
2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon salt
4 cloves garlic, crushed
2-3 slices ginger
2 green onions, chopped
1 piece of dried shrimp (optional)
For the Tofu:
1 block firm tofu, cut into 1-inch cubes
Vegetable oil, for frying
For the Sauce:
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon sugar
1 clove garlic, minced
1 teaspoon chili sauce (optional)
Fresh cilantro, chopped (for garnish)

Instructions

Prepare the Fermentation Brine

In a large container, combine the water, fermented bean curd, kimchi or sauerkraut brine, soy sauce, sugar, salt, crushed garlic, ginger slices, chopped green onions, and dried shrimp (if using).

Stir well to dissolve the sugar and salt.

Add the tofu cubes to the brine, ensuring they are fully submerged. Cover the container and refrigerate for 2-3 days to allow the tofu to ferment. The longer it ferments, the stronger the flavor will be.

Fry the Tofu

After fermenting, remove the tofu cubes from the brine and pat them dry with paper towels.

In a deep pan or wok, heat enough vegetable oil to fully submerge the tofu cubes to 350°F (175°C).

Carefully add the tofu cubes to the hot oil and fry until they are golden brown and crispy on all sides, about 4-5 minutes.

Remove the fried tofu with a slotted spoon and drain on paper towels.

Prepare the Sauce

In a small bowl, combine the soy sauce, rice vinegar, sugar, minced garlic, and chili sauce (if using). Stir until the sugar is dissolved.

Serve

Arrange the fried stinky tofu on a serving plate.

Drizzle the sauce over the tofu and garnish with fresh chopped cilantro.