Stinky Tofu

Name: Stinky Tofu
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Taiwanese
Ingredients: 14 oz fermented tofu (stinky tofu), cubed; 1/2 cup vegetable oil (for frying); 2 tbsp soy sauce; 2 tbsp rice vinegar; 1 tbsp chili sauce or sriracha; 1 tsp sugar; 2 garlic cloves, minced; 2 scallions, chopped; 2 tbsp fresh cilantro, chopped

Crispy-outside, silky-inside fermented tofu cubes, pan-fried until golden and served with a tangy-spicy dipping sauce. An iconic street snack that's loved despite its pungent aroma.

25 minEasyServes 4280 cal/serving

TaiwaneseAppetizerStovetopVegetarianVeganGluten-Free

Ingredients

14 oz fermented tofu (stinky tofu), cubed
1/2 cup vegetable oil (for frying)
2 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp chili sauce or sriracha
1 tsp sugar
2 garlic cloves, minced
2 scallions, chopped
2 tbsp fresh cilantro, chopped

Instructions

1

Make the dipping sauce: whisk together 2 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp chili sauce or sriracha, 1 tsp sugar, and 2 minced garlic cloves. Set aside.
2

Heat 1/2 cup vegetable oil (for frying) in a large skillet or wok over medium-high heat until shimmering.
3

Working in batches, carefully add 14 oz cubed fermented tofu (stinky tofu) to the hot oil.
4

Fry for 3-4 minutes per side until golden and crispy. Do not overcrowd the pan.
5

Transfer tofu to a paper towel-lined plate to drain.
6

Arrange fried tofu on a serving plate.
7

Drizzle or pour dipping sauce over the tofu.
8

Garnish with 2 chopped scallions and 2 tbsp chopped fresh cilantro.
9

Serve hot, with extra sauce on the side for dipping.

Questions

How long does Stinky Tofu keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Stinky Tofu?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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