Fermented tofu deep-fried to a golden, impossibly crispy shell encasing a creamy, pungent interior, served with tangy pickled cabbage and fiery chili sauce — Taiwan's most polarizing delicacy.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: paper boat or plate
Garnishes: pickled cabbage, cilantro, chili sauce
Accompaniments: chili sauce, soy sauce
Instructions
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1
Heat oil to 180°C (360°F) in a deep fryer or heavy pot.
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2
Carefully lower stinky tofu blocks into the hot oil. Fry for 5-6 minutes, turning occasionally, until deeply golden and crispy on all sides.
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3
Drain on paper towels. Cut each block into quarters with scissors or a knife.
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4
Arrange on a plate with a generous mound of pickled cabbage on the side.
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5
Drizzle with chili sauce and soy sauce. Top with garlic, cilantro, and sliced chili.
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6
Serve immediately while the exterior is still crackling crisp.
Did You Know?
Stinky tofu's aroma is so powerful that many night markets position stinky tofu stalls downwind — yet the taste is mild and delicious, proving that smell and flavor are gloriously disconnected.
Chef's Notes
Equipment Tips
- deep fryer or heavy pot
- tongs
Garnishing
pickled cabbage, cilantro, chili sauce
Accompaniments
chili sauce, soy sauce
The Story Behind 臭豆腐
Stinky tofu has been consumed in China for centuries, but Taiwan made it a night market superstar. Taiwanese-style fried stinky tofu — with its signature pickled cabbage accompaniment — is considered by many food critics to be the definitive preparation. The fermentation brine varies by vendor and is a closely guarded secret. Despite its divisive aroma, stinky tofu consistently ranks among the top foods tourists want to try in Taiwan.
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