Stinky tofu, or Chou Doufu, is a uniquely pungent and intensely flavorful fermented soybean curd that's a beloved street food across many parts of Asia, particularly Taiwan. Its powerful aroma, often described as a combination of aged cheese, socks, and something indefinably "fermented," might initially deter the uninitiated. However, those brave enough to overcome the initial olfactory assault are rewarded with a surprisingly delicious experience. The texture, depending on preparation, can range from crispy and golden-brown on the outside to soft and yielding within, offering a delightful textural contrast. Its taste is complex, a savory umami bomb balanced by a hint of sourness from the fermentation process.
This captivating dish offers a truly unique culinary adventure. While the fermentation process itself can be time-consuming, the preparation of the ready-to-eat stinky tofu is surprisingly straightforward. Ready to dive into the delicious world of stinky tofu and learn how to make this iconic street food? Let's get started with our step-by-step guide!
Tools Needed
- Deep Pan
- Slotted Spoon
- Blender
Ingredients
- Firm Tofu
- Fermented Shrimp Paste
- Chinese Fermented Bean Paste
- Rice Wine
- Vegetable Oil
- Garlic
- Ginger
- Sugar
- Salt
- Black Pepper
- Red Pepper Flakes: optional
- Green Onions
- Sliced Chili Peppers
- Soy Sauce
Step-by-Step Instructions
Step 1. Prepare the Tofu and Marinade
- Cut a block of firm tofu into cubes.
- Blend fermented shrimp paste, Chinese fermented bean paste, rice wine, vegetable oil, garlic, ginger, sugar, salt, black pepper, and optional red pepper flakes until smooth.
Step 2. Ferment the Tofu
- Coat the tofu cubes with the marinade, cover, and let them ferment in a cool, dark place for at least 3 days (the longer, the stronger the aroma).
- Rinse the tofu to remove excess bacteria.
Step 3. Fry the Tofu
- Heat vegetable oil in a deep pan to 350°F.
- Fry the fermented tofu cubes in batches until golden brown and crispy (about 3-5 minutes per batch).
- Remove the tofu with a slotted spoon and drain on paper towels.
Step 4. Serve the Stinky Tofu
- Serve the stinky tofu hot, garnished with chopped green onions, sliced chili peppers, or a drizzle of soy sauce.
Read more: Crispy Salt & Pepper Shrimp: A Simple Chinese Prawn Recipe
Tips
- The longer the tofu ferments, the stronger the aroma becomes.
Nutrition
- N/A
FAQs
1. What does stinky tofu actually smell like?
It's a strong, pungent smell often compared to a mix of aged cheese, fermented soybeans, and sometimes even socks! The intensity varies depending on the fermentation process.
2. Is stinky tofu safe to eat?
Yes, when prepared properly and sourced from reputable sellers. The fermentation process actually helps preserve the tofu and is generally safe. Just ensure it's cooked thoroughly before eating.
3. Where can I buy stinky tofu if I don't want to make it myself?
Many Asian markets and some specialty grocery stores carry stinky tofu. You might also find it at Asian restaurants, often as a street food or appetizer.
So there you have it – your very own batch of delicious, crispy stinky tofu! Don't be intimidated by the name; the unique flavor and satisfying texture are well worth the effort. Enjoy this incredible Asian street food delight with your favorite dipping sauce and prepare to be amazed.