🧂 Ingredients
- 500 g Firm Tofu(cut into 2-inch cubes)
- 3 cups Vegetable Oil(for deep frying)
- 1 cup Pickled Cabbage(finely chopped)
- 2 cloves Garlic(minced)
- 2 tbsp Chili Sauce(or to taste)
- 1 tbsp Soy Sauce
- 1 tsp Sesame Oil
- 1 tsp Sugar
👨🍳 Instructions
- 1
Heat vegetable oil in a wok or deep pot to 350°F (175°C).
- 2
Carefully add tofu cubes to the hot oil, frying in batches until golden brown and crispy on all sides, about 5-7 minutes per batch.
- 3
Remove fried tofu and drain on paper towels.
- 4
In a small bowl, combine pickled cabbage, minced garlic, chili sauce, soy sauce, sesame oil, and sugar. Mix well.
- 5
Serve the crispy stinky tofu hot, topped with the prepared pickled cabbage mixture.
💡 Pro Tips
- ✓The fermentation process for stinky tofu is complex; for home cooking, it's best to purchase pre-fermented tofu.
- ✓Ensure the oil is hot enough for a crispy exterior.
- ✓Adjust the amount of chili sauce to your spice preference.
🔄 Variations
- Serve with a side of sweet chili sauce or hoisin sauce.
- Some variations include a drizzle of oyster sauce over the pickled cabbage.