Deep-Fried Taiwanese Stinky Tofu with Pickled Cabbage

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This iconic Taiwanese night-market snack features cubes of brined fermented tofu that are coated in starch and deep-fried until the exterior is shatteringly crisp while the inside turns warm and custardy. It's traditionally served with sweet-sour pickled mustard greens and a glossy chili-garlic sauce to balance the funky depth of the fermented bean curd.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 18 gFat
• 2.5 gSaturated Fat
• 22 gCarbs
• 2 gFiber
• 7 gSugar
• 9 gProtein
• 720 mgSodium
• 180 mgPotassium
• 190 mgCalcium
• 2.4 mgIron
• 6 mgVitamin C
• 45 mcgVitamin A

Ingredients

For the fermented tofu

• 1 block (14 oz) medium-firm tofu, drained and pressed for 30 minutes
• 1 cup stinky tofu brine (from a jar of store-bought stinky tofu, optional)
• 1 cup warm water
• 1 tablespoon fine sea salt

For coating and frying

• 1/2 cup sweet potato starch (or cornstarch)
• 3 cups vegetable oil, for deep frying

For the pickled cabbage topping

• 1 cup pickled mustard greens (suan cai), finely chopped
• 1/2 teaspoon sugar
• 1/2 teaspoon toasted sesame oil

For the sweet chili sauce

• 3 tablespoons Taiwanese sweet chili sauce
• 1 tablespoon light soy sauce
• 2 cloves garlic, finely minced
• 1 tablespoon water
• 1/2 teaspoon sugar

Directions

1. Press the tofu for 30 minutes to remove excess water, then cut it into 1-inch cubes.
2. To ferment, combine the warm water, salt, and stinky tofu brine (if using) in a glass container, submerge the tofu cubes, seal, and leave at cool room temperature for 24-48 hours until strongly aromatic; refrigerate to halt fermentation. (Skip this step if using store-bought fermented stinky tofu.)
3. Drain the fermented tofu cubes and pat them very dry with paper towels; surface moisture will cause splattering and soggy crust.
4. In a small skillet, sauté the chopped pickled mustard greens with the sugar and sesame oil for 2 minutes until warmed through; set aside.
5. Whisk the sweet chili sauce, soy sauce, minced garlic, water, and sugar together in a small bowl until smooth.
6. Heat the vegetable oil in a heavy pot to 350°F (175°C), using a thermometer to keep the temperature steady.
7. Toss the dry tofu cubes in the sweet potato starch, shaking off excess so each cube has a thin, even coat.
8. Carefully lower the coated cubes into the hot oil and fry for 3-4 minutes, turning once, until deep golden and crisp.
9. Remove with a slotted spoon, rest for 30 seconds, then fry a second time for 1 minute at 375°F (190°C) for an extra-crisp shell; drain on a wire rack.
10. Plate the hot tofu, spoon the pickled cabbage over the top, and drizzle generously with the chili-garlic sauce. Serve immediately while the crust is at its crunchiest.

Cook’s Notes

• Use ready-made stinky tofu from an Asian grocery to skip the 24-48 hour fermentation; the flavor and texture will be very close.
• Pat the tofu bone-dry before dredging—any moisture causes violent oil splatters and prevents a crisp crust.
• Double-frying at two temperatures is the secret street-vendor trick for a shattering exterior and warm, custard-like center.
• Eat the tofu right away; the crispy shell softens within minutes and the contrast is what makes this dish special.
• For a more pungent result, let the fermented cubes rest uncovered in the fridge overnight before frying to dry the surface further.

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