Entree: Taiwan – 臭豆腐 ➤ Chòu dòufu (Fermented tofu with a pungent aroma, typically deep-fried and served with pickled cabbage and spicy-sweet sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 10 min

Additional 20 min

Total 1 hr

Ingredients

- 8 pieces stinky tofu, approx. 1 lb (450 g) total
- 4 cups (960 ml) vegetable oil for deep frying
- 1/2 cup (60 g) cornstarch for dredging
- 2 cups (200 g) shredded cabbage
- 1/2 cup (60 g) shredded carrot
- 1 tsp (5 g) salt for pickling cabbage
- 2 tbsp (30 ml) rice vinegar
- 1 tbsp (12 g) granulated sugar
- 2 tbsp (30 ml) water (for pickled cabbage)
- 3 tbsp (45 ml) soy sauce
- 2 tbsp (30 ml) rice vinegar (for sauce)
- 1 tbsp (15 ml) sesame oil
- 2 tbsp (30 g) sweet chili sauce
- 2 cloves garlic, minced
- 1 tsp (5 g) sugar (for sauce)
- 2 tbsp (30 ml) vegetable oil for sauce
- 2 tbsp (8 g) chopped scallions for garnish
- 2 tbsp (6 g) chopped cilantro for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Prepare the quick pickled cabbage: toss shredded cabbage and carrot with 1 tsp (5 ml) salt, let sit 20 minutes, squeeze out excess liquid, then mix with 2 tbsp (30 ml) rice vinegar, 1 tbsp (15 ml) sugar and 2 tbsp (30 ml) water. Set aside to marinate.
2. Make the dipping sauce: stir together 3 tbsp (45 ml) soy sauce, 2 tbsp (30 ml) rice vinegar, 1 tbsp (15 ml) sesame oil, 2 tbsp (30 ml) sweet chili sauce, 2 tbsp (30 ml) vegetable oil, minced garlic, and 1 tsp (5 ml) sugar. Adjust seasoning and keep warm or at room temperature.
3. Heat oil in a deep pot to 350°F (175°C). Pat tofu pieces dry. Dredge each piece lightly in cornstarch, shaking off excess.
4. Fry tofu in batches until golden brown and heated through, about 3–4 minutes per batch. Transfer to a rack or paper towel-lined plate to drain.
5. Plate: place 2 pieces of fried stinky tofu per serving, top with a spoonful of pickled cabbage, drizzle or serve sauce on the side, and garnish with chopped scallions and cilantro.

1. Prepare the quick pickled cabbage: toss shredded cabbage and carrot with 1 tsp salt, let sit 20 minutes, squeeze out excess liquid, then mix with 2 tbsp rice vinegar, 1 tbsp sugar and 2 tbsp water. Set aside to marinate.
2. Make the dipping sauce: stir together 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, 2 tbsp sweet chili sauce, 2 tbsp vegetable oil, minced garlic, and 1 tsp sugar. Adjust seasoning and keep warm or at room temperature.
3. Heat oil in a deep pot to 350°F (175°C). Pat tofu pieces dry. Dredge each piece lightly in cornstarch, shaking off excess.
4. Fry tofu in batches until golden brown and heated through, about 3–4 minutes per batch. Transfer to a rack or paper towel-lined plate to drain.
5. Plate: place 2 pieces of fried stinky tofu per serving, top with a spoonful of pickled cabbage, drizzle or serve sauce on the side, and garnish with chopped scallions and cilantro.