Deep-fried fermented tofu with a famously pungent aroma but a mild, custardy interior, served with pickled cabbage and chili sauce.
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.
Serves 4
Toss shredded napa cabbage with rice vinegar, sugar and salt. Let sit for at least 20 minutes while you prepare the tofu.
Remove the fermented tofu from its packaging and pat each piece dry with paper towels.
Heat oil to 175°C (350°F) in a deep pot or wok.
Fry the tofu pieces in batches for about 5 minutes until deeply golden and crisp on the outside, turning occasionally.
Drain on a wire rack or paper towels.
Serve hot, topped with the quick-pickled cabbage, a drizzle of soy sauce and chili sauce, and a scatter of cilantro.
Pat the tofu very dry before frying — excess moisture causes dangerous oil splattering and a soggier crust.
Fry in small batches so the oil temperature doesn't drop, which is what keeps the crust crisp rather than greasy.
The famous smell is much stronger than the actual taste, which is mild and slightly tangy — don't let the aroma alone discourage a first try.
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.
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.
Chou 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.
Frozen or fresh pre-fermented stinky tofu is available at well-stocked Asian grocery stores; making the fermentation from scratch at home takes days to weeks and isn't practical for a first attempt.
Yes, frying releases the characteristic pungent aroma noticeably — cook with good ventilation or a window open.
Much milder than it smells — a soft, custardy tofu interior with a savory, faintly tangy, umami-rich flavor.
Per serving (200g / 7.1 oz) · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
