Stinky Tofu (Fermented Tofu)

Discover the bold and unique flavors of Stinky Tofu, a beloved street food in Taiwan and parts of East Asia. Known for its strong aroma and deep, savory taste, this fermented tofu dish is crispy on the outside, soft on the inside, and pairs perfectly with a variety of sauces and pickled vegetables. Enjoy it as a snack, appetizer, or part of a larger meal.

Ingredients

• 1 block firm tofu
• 4 cups fermented brine (made from fermented milk, vegetables, and spices)
• 2 cups vegetable oil (for frying)
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon chili sauce (optional)
• 1 small cucumber, thinly sliced (for serving)
• Pickled cabbage or radish (for serving)

Instructions

1. Prepare the Tofu

   Drain the tofu and cut it into cubes, about 1-inch in size. Place the tofu cubes in the fermented brine. Cover and refrigerate for 24–48 hours, depending on the desired level of fermentation.

2. Fry the Tofu

   Heat vegetable oil in a deep skillet or wok over medium-high heat. Remove tofu from the brine, letting excess liquid drip off. Carefully place tofu in hot oil and fry until golden brown and crispy on all sides. Remove and drain on paper towels.

3. Make the Sauce

   In a small bowl, mix minced garlic, soy sauce, and chili sauce (if using). Adjust seasoning to taste.

4. Serve

   Arrange the fried tofu on a plate. Drizzle with the garlic-soy sauce and serve alongside cucumber slices and pickled vegetables.

Serving

Enjoy Stinky Tofu hot as a snack or appetizer. Its pungent aroma may surprise first-timers, but the complex flavors and satisfying texture make it a memorable culinary experience.