Crispy Taiwanese Fermented Tofu with Pickled Cabbage

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This iconic Taiwanese night-market snack features cubes of fermented tofu fried until crackling and golden, served with sweet-sour pickled cabbage and a punchy garlic-chili sauce. The funky aroma comes from a short brine loaded with fermented vegetables and aromatics, then mellows dramatically into a creamy, custardy interior once crisped. Eat it hot from the fryer for the full contrast of shatter-crisp shell and molten middle.

Nutrition Facts

Per serving (estimated)

• 320 kcalCalories
• 22 gFat
• 3 gSaturated Fat
• 8 gCarbs
• 2 gFiber
• 3 gSugar
• 18 gProtein
• 860 mgSodium
• 210 mgPotassium
• 260 mgCalcium
• 3 mgIron
• 9 mgVitamin C
• 55 mcgVitamin A

Ingredients

For the fermented tofu

• 2 (14 oz) blocks extra-firm tofu, cut into 1 1/2-inch cubes
• 4 cups room-temperature water
• 3 tablespoons coarse sea salt
• 2 tablespoons fermented bean curd brine (or 1 tablespoon white miso)
• 2 tablespoons rice bran (optional, for authentic aroma)
• 4 dried shiitake mushrooms, torn
• 1 small handful fresh perilla leaves or Thai basil
• 1 (1-inch) chunk of ginger, smashed

For the pickled cabbage

• 3 cups thinly shredded napa cabbage
• 1 1/2 teaspoons kosher salt
• 1 tablespoon rice vinegar
• 1 teaspoon granulated sugar
• 1/2 teaspoon grated garlic

For the garlic-chili sauce

• 3 tablespoons chili-garlic paste (such as sambal oelek)
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 2 teaspoons sugar
• 1 teaspoon toasted sesame oil
• 2 cloves garlic, finely grated

For frying and finishing

• 3 cups neutral oil (canola or peanut), for deep-frying
• 1/2 teaspoon flaky sea salt
• 2 tablespoons chopped cilantro (optional)
• 1 teaspoon toasted white sesame seeds (optional)

Directions

1. Pat the tofu cubes very dry with paper towels and let them sit uncovered on a wire rack for 30 minutes to release excess moisture.
2. Combine the water, salt, fermented bean curd brine, rice bran (if using), shiitake, perilla, and ginger in a large glass or ceramic jar; stir until the salt dissolves.
3. Submerge the tofu cubes in the brine, weight them down with a small overturned plate to keep them underwater, cover loosely with cheesecloth, and ferment at cool room temperature (around 70°F) for 2 to 4 days until strongly pungent.
4. Meanwhile, toss the napa cabbage with the salt, rice vinegar, sugar, and grated garlic in a bowl; press down lightly, cover, and refrigerate for at least 4 hours, or until softened and tangy.
5. Whisk together the chili-garlic paste, soy sauce, rice vinegar, sugar, sesame oil, and grated garlic in a small bowl; set aside.
6. When ready to cook, gently rinse the fermented tofu under cool water and pat very dry with clean towels; the smell will be intense but this is normal.
7. Heat the oil in a heavy pot or wok to 350°F (175°C) over medium-high heat; fry the tofu in small batches for 4 to 5 minutes, turning, until deep golden and crisp on all sides.
8. Drain on a wire rack set over a tray (not paper towels, which trap steam and soften the crust) and season immediately with the flaky salt.
9. Spread the pickled cabbage across a serving plate, pile the hot fried tofu on top, and either spoon the garlic-chili sauce over the tofu or serve it in a small dish alongside for dipping.
10. Eat hot while the shells are shatter-crisp, poking through the crust with chopsticks to reveal the molten, custardy fermented center.

Cook’s Notes

• For a shortcut, buy vacuum-sealed fermented tofu from an Asian market, or soak plain tofu overnight in strong miso brine plus 1/4 cup drained pickle juice as a fast approximation.
• Double-fry for an even thicker, hollow shell: fry 3 minutes at 325°F, rest 2 minutes, then fry 2 minutes at 365°F – this mimics authentic night-market texture.
• The aroma is strongest during fermentation and the first minute of frying; open a window or run the exhaust fan because the funk is part of the experience.
• Stir 1 teaspoon Chinese chili crisp or a splash of numbing-spice oil into the dipping sauce for a mala-leaning Taipei variation.
• Save extra brine after fermenting to start the next batch; the culture strengthens with each round, producing more flavor in less time.

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