Entree: China – Taiwanese Chinese – 臭豆腐 ➤ Chòu dòufu (Pungent fermented tofu deep-fried and served with pickled vegetables and chili sauce)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 10 min

Additional 24 hrs

Total 24 hrs

Ingredients

- 2 blocks firm tofu, approx. 1 lb (454 g) total
- 1 cup (240 ml) prepared stinky tofu brine or starter (available from Asian markets) OR use the quick marinade below (see Notes)
- 4 cups (960 ml) vegetable oil for deep-frying
- 2 cups (200 g) Napa cabbage, shredded for quick pickles
- 1/2 cup (120 ml) rice vinegar
- 1/4 cup (50 g) granulated sugar
- 1 tbsp (15 g) kosher salt
- 1/2 cup (120 ml) water (for pickling)
- 2 tbsp (30 ml) soy sauce (for serving sauce)
- 2 tbsp (30 ml) chili paste or Taiwanese chili sauce (serve to taste)
- 2 cloves garlic, minced, approx. 0.5 oz (14 g)
- 1 tbsp (15 ml) rice wine or Shaoxing wine (optional, for sauce)
- 1 tsp (5 ml) sesame oil for finishing
- 2 scallions, thinly sliced, for garnish
- Fresh cilantro, optional garnish
Optional quick marinade (if no prepared brine): 
- 1/4 cup (60 g) mashed fermented bean curd or fermented tofu
- 2 tbsp (30 ml) soy sauce
- 1 cup (240 ml) water

Instructions

1. If using a prepared stinky tofu brine: submerge tofu blocks in the brine in a nonreactive container, cover, and refrigerate for 3–7 days to develop pungency, turning once daily. For a quicker approach, combine the optional quick marinade ingredients, cover tofu, and refrigerate overnight (24 hours).
2. Prepare quick pickled cabbage: in a bowl combine rice vinegar, sugar, salt, and 1/2 cup (120 ml) water; stir until sugar dissolves. Add shredded Napa cabbage, toss, and refrigerate at least 30 minutes.
3. Remove tofu from brine/marinate; pat dry gently with paper towels. Cut each block into 8 evenly sized pieces (about 1–1.5 in / 2.5–4 cm thick).
4. Heat vegetable oil in a deep pot to 350°F (175°C). Carefully lower tofu pieces into the oil and fry until exterior is deeply golden and crisp, 3–5 minutes per side (fry in batches to avoid crowding).
5. Transfer fried tofu to a wire rack or paper towel-lined plate to drain briefly.
6. Make serving sauce: in a small bowl combine soy sauce, chili paste, minced garlic, rice wine (if using), and sesame oil; taste and adjust heat and salt.
7. Serve hot fried stinky tofu with quick pickled cabbage, drizzle or serve sauce on the side, and garnish with sliced scallions and cilantro.
8. Notes: authentic Taiwanese stinky tofu relies on a long-fermented multi-ingredient brine (fermented milk, vegetables, herbs, and sometimes seafood); prepared brine or starter from an Asian market yields the most traditional flavor. The quick marinade produces a milder, home-friendly version.