Stinky Tofu Street Style

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Crispy on the outside, custardy within, and topped with fiery chili sauce and tangy pickled cabbage, Stinky Tofu is one of China's most beloved night-market snacks. Its pungent fermented aroma gives way to a deeply savory, umami-rich bite that has won fans across Taipei, Changsha, and Shanghai for generations.

Nutrition Facts

Per serving (estimated)

• 320 kcalCalories
• 22 gFat
• 3.5 gSaturated Fat
• 14 gCarbs
• 2 gFiber
• 3 gSugar
• 16 gProtein
• 980 mgSodium
• 240 mgPotassium
• 280 mgCalcium
• 2.5 mgIron
• 8 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the tofu

• 1 package (about 1 lb / 450 g) fermented stinky tofu, drained
• 4 cups neutral frying oil (peanut, canola, or vegetable)

For the chili sauce

• 3 tbsp Chinese chili paste (doubanjiang) or sambal oelek
• 2 tbsp light soy sauce
• 1 tbsp Chinkiang black vinegar or rice vinegar
• 1 tsp sugar
• 3 cloves garlic, finely minced
• 1/2 cup water

For the pickled cabbage topping

• 1 cup pickled mustard greens (pao cai), finely chopped
• 2 cloves garlic, minced
• 1 small fresh red chili, thinly sliced (optional)

For garnish

• 1/2 cup fresh cilantro, roughly chopped
• 2 scallions, thinly sliced
• 1 tsp toasted sesame seeds

Directions

1. Drain the fermented tofu pieces on a paper-towel-lined tray for at least 10 minutes, then pat the tops gently to remove excess brine; moisture is the enemy of a crisp crust.
2. Make the chili sauce: whisk together chili paste, soy sauce, vinegar, sugar, garlic, and water in a small saucepan. Bring to a gentle simmer over medium heat and cook 3-4 minutes until slightly syrupy. Keep warm.
3. Prepare the topping: stir-fry the chopped pickled mustard greens with garlic and fresh chili in a dry skillet over medium-high heat for 2 minutes until fragrant and just heated through. Set aside.
4. Pour oil into a wok or deep heavy pot to a depth of about 2 inches and heat to 350°F (175°C). Line a tray with a wire rack or paper towels for draining.
5. Carefully lower tofu pieces into the hot oil in a single layer, leaving space between each. Fry 4-5 minutes total, turning once, until deep golden and crackling on the surface.
6. Lift the tofu out with a slotted spoon and drain on the rack. Repeat in batches, letting the oil return to 350°F between batches and keeping finished pieces warm in a low oven.
7. Using a small sharp knife, slice each fried tofu open across the top to form a deep pocket, taking care not to cut all the way through the base so the sauces can pool inside.
8. Spoon the warm chili sauce generously over and into each pocket, letting it soak into the soft interior. Top with a heaping spoonful of the stir-fried pickled cabbage.
9. Scatter cilantro, scallions, and sesame seeds over the top. Serve immediately on small plates or in paper trays, with extra chili sauce on the side for dipping.

Cook’s Notes

• Patting the tofu dry is essential – even a little extra brine will cause dangerous splattering and prevent a crispy shell.
• Keep the oil between 340-360°F (170-180°C); a thermometer is your best friend here since the tofu fries quickly.
• For an even crunchier crust, double-fry: 3 minutes at 325°F, rest 2 minutes, then 2 minutes at 375°F.
• If fermented stinky tofu is unavailable, submerge fresh firm tofu in a brine of 2 cups warm water, 1 tbsp fermented bean curd liquid, 1 tsp salt, and 1/2 tsp dried shrimp powder for 2-3 days in the fridge.
• The smell mellows dramatically once cooked – what hits the nose at the fryer is far stronger than the finished eating experience.

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