Taiwanese Stinky Tofu (Chou Doufu)

About This Recipe

Taiwanese Stinky Tofu is a real, traditional Taiwanese dish, known as Chou Doufu. Deep-fried fermented tofu with a famously pungent aroma but a mild, custardy interior, served with pickled cabbage and chili sauce.\n\nChou doufu developed from fermented tofu traditions across China and became a defining Taiwanese night-market snack, with the tofu traditionally fermented in a brine of vegetables, herbs and sometimes dried shrimp for days to weeks before frying.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Taiwanese home cooking, not a generic stand-in for a search term.

Ingredients

Serves 4

• 8 piecesfermented stinky tofu (store-bought, pre-fermented)
• 1 Lneutral oil(for frying)
• 150 gnapa cabbage(shredded)
• 2 tbsprice vinegar
• 1 tbspsugar
• 0.5 tspfine sea salt
• 3 tbspsoy sauce
• 2 tbspchili sauce or chili oil
• 2 tbspchopped cilantro(to garnish)

Instructions

1. 1

   Quick-pickle the cabbage

   Toss shredded napa cabbage with rice vinegar, sugar and salt. Let sit for at least 20 minutes while you prepare the tofu.

2. 2

   Pat the tofu dry

   Remove the fermented tofu from its packaging and pat each piece dry with paper towels.

3. 3

   Heat the oil

   Heat oil to 175°C (350°F) in a deep pot or wok.

4. 4

   Fry the tofu

   Fry the tofu pieces in batches for about 5 minutes until deeply golden and crisp on the outside, turning occasionally.

5. 5

   Drain

   Drain on a wire rack or paper towels.

6. 6

   Serve

   Serve hot, topped with the quick-pickled cabbage, a drizzle of soy sauce and chili sauce, and a scatter of cilantro.

Variations

• •

  A steamed version skips frying for a softer, more delicate texture, popular in mainland Chinese variations.

• •

  Add extra garlic to the chili sauce for a punchier condiment.

• •

  Some vendors serve it with a Sichuan-style numbing chili oil instead of the standard sweet-savory sauce.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.

Frequently Asked Questions