Growing up in Taiwan, stinky tofu was a street vendor staple and a nostalgic fav of mine. For the uninitiated (aka stinky tofu virgins), the name typically raises eyebrows and inner trepidations, and the actual aroma can be an affront to the olfactory senses. But, hey - if you like stinky cheese, then this is a piece of cake! The tofu is fermented and usually deep fried and served with a chili-garlic sauce and pickled Taiwanese cabbage on the side.
INGREDIENTS:
22-oz package stinky tofu
1 quart 8 oz (40 fl oz) vegetable oil
Chili-garlic sauce or hot bean sauce
Chopped scallions and/or cilantro for garnish
Taiwanese pickled cabbage
DIRECTIONS:
1. Rinse the stinky tofu in a colander, then pat dry with paper towels; set aside;
2. Heat the vegetable oil in a wok or pot over high heat. When temperature measures 350F, gently add the tofu pieces into the pan using tongs.
3. Fry the tofu pieces, turning over occasionally, for 15 minutes or until lightly browned and the outsides are crispy. Remove to a plate.
4. For final plating: stack the tofu onto a serving plate, then add pickled cabbage on the side. Garnish tofu with chopped scallions and cilantro. Serve with chili-garlic sauce on the side.
Pickled Taiwanese cabbage
Rinse the tofu
Cut the tofu into 2"x2" squares, the pat dry with paper towels
Deep fry the tofu about 15 minutes over high heat, turning occasionally
Remove the fried tofu
Plate the tofu on a serving plate and serve with pickled Taiwanese cabbage and
chili-garlic sauce on the side
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