Kitchen Recipe Collection
Stinky Tofu (Chou Dou Fu)
The most infamous Chinese snack. Fermented tofu that smells pungently of decay, but when deep-fried, transforms into an incredibly savory, crispy, and addictive delicacy.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- hard
- Cuisine
- Chinese
Ingredients
Scaled for 4 servings
- 1 block (400g) raw stinky tofu (fermented tofu), purchased from an Asian grocer
- Oil for deep frying
- Sauce: 2 tbsp soy sauce, 1 tbsp minced garlic, 1 tbsp chili paste, 1 tbsp black vinegar, 1 tsp sugar
- Garnish: 1 cup pickled cabbage (Taiwanese style), fresh cilantro
Equipment
- Wok for frying
- Excellent ventilation (mandatory)
Instructions
- 1
Ventilate
Open all windows and turn your stove exhaust fan to maximum. The smell during frying will be intensely pungent.
- 2
Prepare Tofu
Remove the stinky tofu from its packaging. Rinse it gently and pat it completely dry with paper towels to prevent severe oil splattering.
- 3
Cut
Cut the block into large bite-sized cubes.
- 4
Make Sauce
In a small bowl, mix the soy sauce, minced garlic, chili paste, black vinegar, and sugar.
- 5
Heat Oil
Heat a wok full of oil to a high temperature, around 375°F (190°C).
- 6
Fry
Carefully drop the tofu cubes into the hot oil. Fry for 4-5 minutes.
- 7
Crisp
Fry until the exterior of the tofu is deep golden brown, heavily blistered, and completely crispy.
- 8
Drain
Remove the tofu with a slotted spoon and drain on paper towels.
- 9
Poke Holes
Use a chopstick to poke a deep hole into the center of each crispy tofu cube.
- 10
Add Sauce
Drizzle or inject the garlic-chili-vinegar sauce directly into the holes so the spongy interior absorbs it.
- 11
Garnish
Top the tofu with a generous pile of sweet and sour pickled cabbage and fresh cilantro.
- 12
Serve
Serve immediately while piping hot and crispy.
Cooking Tips
- Making the fermented brine from scratch takes months and involves rotting vegetables and shrimp paste. Do not attempt this at home; always buy pre-fermented raw stinky tofu.
- The smell is likened to blue cheese or wet socks, but the flavor is entirely different—it is intensely savory, earthy, and umami-rich.
Variations
- Changsha Style: The stinky tofu is black instead of golden, fried, and served in a pool of incredibly spicy broth.
Nutrition Estimate
220 calories · 14g protein · 8g carbs · 15g fat · 2g fiber per serving
