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Stinky Tofu is a beloved Taiwanese street food known for its distinctive aroma and unique flavor. Often enjoyed as a snack or appetizer, it is typically served deep-fried and accompanied by a variety of dipping sauces. This dish holds a special place in Taiwanese culture, often found at night markets and enjoyed by locals and tourists alike.
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.
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.
In a small bowl, combine the soy sauce, rice vinegar, sugar, minced garlic, and chili sauce (if using). Stir until the sugar is dissolved.
Arrange the fried stinky tofu on a serving plate.
Drizzle the sauce over the tofu and garnish with fresh chopped cilantro.
Enjoy your meal!
Stinky Tofu is a fermented tofu dish known for its strong odor and rich flavor, often served fried or grilled.
Stinky Tofu originated in Taiwan, where it has become a staple of local cuisine and street food culture.
Key ingredients include tofu, fermented bean curd, kimchi brine, soy sauce, garlic, and optional dried shrimp.
It takes about 20-30 minutes to prepare and cook Stinky Tofu.
Stinky Tofu pairs well with sweet chili sauce, pickled vegetables, or a spicy dipping sauce.