Method
- Pat the tofu cubes completely dry with paper towels — wet tofu spits violently in hot oil.
- Make the dipping sauce: whisk soy sauce, Chinkiang vinegar, sugar, minced garlic, chilies and chili sauce in a small bowl. Set aside.
- Heat oil in a deep heavy pot to 180°C. Lower in tofu cubes in batches of 6 — don't crowd; the temperature must stay high.
- Fry for 4–5 minutes, turning gently, until the cubes turn deep golden and the surfaces crisp into a shell. The kitchen will fill with the unmistakable funky-cheese smell that gives the dish its name.
- Lift onto a rack to drain and rest 60 seconds — the cubes will continue to crisp from residual heat.
- Pile on a plate. Top each cube with a small pile of pickled cabbage. Drizzle the dipping sauce generously over. Scatter spring onion. Eat immediately while the contrast of crisp-fried exterior and creamy interior is at its peak.
Common questions
Can Stinky Tofu be made ahead?
Stinky Tofu is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 15 minutes.
Is Stinky Tofu spicy?
Stinky Tofu as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Stinky Tofu vegetarian or gluten-free?
Stinky Tofu is suitable for vegetarian (and vegan if dairy is omitted) diets.
How hard is Stinky Tofu to make at home?
Stinky Tofu is approachable for a home cook with basic stove skills — total time about 25 minutes, no special technique required.
Can Stinky Tofu be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Cultural Note
Stinky tofu is the smell of Taiwan's night markets ? vendors fan up huge cauldrons of oil at dusk, and the unmistakable fermented-cheese aroma drifts through the streets. The fermentation traditionally uses a brine of milk, fermented vegetables and dried shrimp, in which fresh tofu cubes ferment for several days. Each Taiwanese region has its preferred chou dou fu ? Shenkeng (near Taipei) is a famous specialty centre. First-time eaters often find the smell unbearable; locals find it evocative of childhood night-market visits.
