If you ever find yourself in Taiwan, and never tasted the well known Stinky Tofu, then you simply aren’t in Taiwan. A stinky(not so stinky) dangerously delicious food that produces a lot/ hate feelings. You might not welcome the odour at first trial but will surely fall in love with it after you are accustomed to it. Stinky tofu is a fermented soybean with a different cooking method that varies according to the regions. The commonest is the fried one which is a good way to start if you have never tried it before. You are probably wondering right now that it undergoes a complex process that should be best left in the hands of professionals. However, here is a simple, practical method for you and your loved ones, given by 許正, one of the best Taiwan chef. From the fermentation to the preparation, have a fabulous stinky tofu time in the kitchen.
Fermentation
The processing of tofu is similar to cheese making and it is based on fermented soy milk that has undergone brining process. The fermentation process starts with the marination of tofu in a brine of fermented milk. Vegetables, fermented shrimp, and meat are added. It is put in an open jar for several months and this can be attributed to its stinkiness. Then, the tofu is marinated in the brine for 4-6 hours for more flavour.
Natural microbes are produced and they acted on the tofu to create broth and the funky smell. The final tofu favour can vary depending on the location it is made, the temperature as well as the time, just like cheese.
If you do not want the street stinky tofu smell, there are commercial slabs of firm tofu that can be purchased in Asian stores which most times undergo brining process for 2 days. Here is a good way to start and give this unique delicious Taiwan snacks a shot. Let’s dig in!
Ingredients
Prep time: 24 hours Cook time: 20 minutes Serves: 4
14-ounce block of firm tofu
4 stinky fermented bean curd, mashed
1 teaspoons cornstarch
1 tablespoon coriander
1 teaspoon baijiu
1 teaspoon fennel powder
4 teaspoon vegetable oil
Sauce
1 teaspoon sugar
2 teaspoons garlic sauce
2 spring onions, diced
1/2 teaspoon red chilli peppers( optional)
Preparation
- Place the tofu on cutting board and cut in small rectangular pieces.
- Mix the baijiu with water, and add fermented bean curd in a container
- Soak the diced tofu in the fermented bean curd water for marination
- Cover the container and let it in the refrigerator for 24 hours
- After 24 hours, take out the refrigerated tofu, drain it and put it aside
- Pour some cornstarch in a bowl and coat the tofu with it.
- Put a cooking wok on a medium-high heat and add the vegetable oil
- Once heated, put the tofu, and fry until it turns golden brown.
- Remove from oil and place on a paper towel
Sauce
Put soy sauce, garlic sauce and chilli sauce in a bowl and mix well
Add the sugar and the lemon juice.
Sprinkle the sauce, spring onion, coriander on the tofu and voila!
Tips
If you want the stinky tofu to be stinkier, elongates the soaking process to more than 24 hours.
Add salt to the brine according to how salty you want the tofu to be.
The Taiwan’s like their tofu paired with sweet or spicy sauces and the smell alone is enough to make their stomach rumbling. Well, it is stinky, but the addict says, the smellier it is, the better.
You will surely get your neighbour envying with this simple yet amazing 許正 recipe.
Is stinky tofu something you will try at home? Leave a comment below, we will love to hear from you.
