Stinky Tofu

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Place the pressed tofu cubes into a shallow dish and pour the stinky tofu brine over them, ensuring all sides are coated.

   Kokkens note: If you don't have stinky tofu brine, you can buy pre-fermented stinky tofu blocks.

2. 2

   Let the tofu marinate at room temperature for at least 6 hours, or ideally overnight in the refrigerator, turning occasionally to ensure even fermentation.

   Ca. 6 t.

   Kokkens note: The longer the marination, the stronger the 'stinky' flavor will be.

3. 3

   Prepare the pickled cabbage by combining the napa cabbage, rice vinegar, sugar, and salt in a bowl.

   Ca. 5 min.

4. 4

   Mix well and let it sit for at least 15 minutes to allow the flavors to meld and the cabbage to soften slightly.

   Ca. 15 min.

5. 5

   For the spicy sauce, combine the minced garlic, chili garlic sauce, soy sauce, and water in a small bowl.

   Ca. 2 min.

   Kokkens note: Adjust chili garlic sauce to your preferred spice level.

6. 6

   Heat the vegetable oil in a deep pot or wok over medium-high heat until it reaches about 175-180°C (350-355°F).

   Ca. 5 min.

   Kokkens note: Use a kitchen thermometer to ensure the oil is at the correct temperature for best frying results.

7. 7

   Carefully place the marinated tofu cubes into the hot oil, frying in batches to avoid overcrowding the pot.

8. 8

   Fry for 5-7 minutes, turning occasionally, until the tofu is golden brown and crispy on all sides.

   Ca. 7 min.

9. 9

   Remove the fried tofu with a slotted spoon and place it on a wire rack lined with paper towels to drain excess oil.

   Ca. 1 min.

10. 10

    Serve the hot stinky tofu immediately, topped with the pickled cabbage and a drizzle of the spicy garlic sauce.