Stinky tofu is a popular snack in Southeast Asian countries. Read the Tastessence article to find easy-to-follow recipes that won’t take much of your time in the kitchen.
Stinky tofu, better known in many Asian countries as chòu dòufu, is a fermented tofu dish that has a strong pungent aroma. As Taiwan’s night food market culture started to get popular, different flavors of tofu was prepared. It is used in cooking snacks and side dishes for lunch in Hong Kong, Indonesia, Mainland China, and of course, Taiwan.
Ingredients
Procedure
Place the tofu on a cutting board and cut 8―12 rectangle wedges. Pour some cornstarch in a bowl, and coat the pieces of tofu. In a wok, heat 4 tablespoons of cooking oil on medium-high heat. Once you see light smoke coming from the oil, add tofu pieces to stir-fry it. As you are frying the tofu, be prepared to get the strong odor again; it basically smells like melted blue cheese. Fry all sides till they turn golden brown and crispy. Bring them out of the wok, and place on some paper towels. Take 3 different bowls to pour soy sauce, chili sauce, and barbecue sauce in. These will be your dipping sauces for the tofu. In a serving platter, arrange the wok-fried tofu, and sprinkle cilantro and chopped green onion on top.
Ingredients
Procedure
In a large pan, sauté garlic, carrots, and onions in sesame oil, until onions turn golden brown in color. Take a small mixing bowl to add gochujang, cayenne pepper, sugar, and soy sauce together. Depending on how hot you want this mix to be, add or reduce cayenne peppers as gochujang is also spicy. Now add broccoli, green onions, spicy sauce min, and tofu in the pan. Mix everything together gently till the vegetables and tofu get covered with the spicy sauce. You can add the water now (depending on the sauce consistency you are looking for). Cover the pan and let the ingredients steam for few minutes. Take the pan off the heat and pour some more sesame oil in it. Mix everything properly and serve hot over boiled rice.
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