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The Origin Story of Stinky Tofu
When it comes to Taiwanese street food, the notorious stinky tofu claims the top spot on the dare-to-try list, sparking curiosity about what stinky tofu is and how to make stinky tofu. Similar to blue cheese, it elicits either adoration or disdain, with its spiced and sliced fermented blocks boasting a distinct spoiled taste. The well-known putrid smell arises from soaking tofu in brine for a couple of days, creating that distinctive odor through the fermentation process.
According to folk tales, the origin of stinky tofu is believed to stem from an accidental mishap. The story goes that a vendor, unknowingly letting his tofu spoil over the course of several days, found himself confronted with the task of salvaging the situation. In a daring effort to redeem the tofu, he ventured to enhance its flavor by infusing it with robust spices and introducing pickled vegetables to disguise the undesirable taste. Miraculously, this ironic creation turned out to be a blessing in disguise, becoming a widely embraced and popular street food in Asia.
How to Make Stinky Tofu with Simple Fermentation?
How to make stinky tofu? Needless to say, our initial step is to intentionally impart the distinctive “stickiness” to the tofu. Similar to the process employed in creating blue cheese, both foods undergo fermentation, albeit utilizing different ingredients and techniques. Blue cheese typically relies on specific mold cultures, resulting in its characteristic blue veins, whereas stinky tofu undergoes fermentation involving various bacteria and fungi, giving rise to its unique taste and aroma.
For the traditional preparation of stinky tofu, individuals blend fermented milk, vegetables, meat, and additional components such as dried shrimp, amaranth greens, mustard greens, bamboo shoots, and Chinese herbs into a saline solution known as brine. This brine is left to sit for an extended period, often several months, allowing the fermentation process to take place. However, in modern times, factories employ expedited methods to mass-produce stinky tofu for commercial purposes. They swiftly immerse fresh tofu in a pre-prepared brine for just a day or two, especially if the intention is to fry or boil it. This accelerated approach imparts the characteristic smell to the tofu without undergoing complete fermentation. In today’s recipe, we will take you through an easy fermentation that is similar to the commercial method, enabling you to learn how to make stinky tofu at home with ease.
Note: While the homemade fermentation process can be executed successfully, we still recommend that you proceed with caution and adhere to food safety guidelines when reproducing and consuming the product. This recipe from Cooking23 is carefully selected to share with you as the ingredients have a lower risk of potential exposure to harmful pathogens.
Brine Ingredients
Stems of White Amaranth 600g
Salt 1 tbsp. (14g)
Rice-washed Water 450ml
Cool Boiled Water or filtered Water 2000ml
Rice Wine 2 tbsp. (28ml)
Instructions
Step 1: Begin by removing the leaves from White Amaranth and cutting the stems into pieces suitable for brining. It is not necessary to remove all leaves if they are attached to the stems.
Note: Comments on the video mentioned using spinach and other “stem and dark green vegetables” can be equally effective.
Step 2: Thoroughly wash the stems with tap water, then place them into a 4L jar.
Step 3: Place the salt, rice-washed water, cool boiled water and rice wine into the jar, ensuring the lid is unsealed to prevent contact with insects. Allow the mixture to sit in a shady and room temperature environment for fermentation.
Note: An alternative option for improved air circulation during fermentation is to replace the unsealed lid with a cloth and secure it in place with a rubber band.
Step 4: Continue to keep the jar at room temperature for an additional one to two months.
Step 5: After the fermentation period, filter the fermented liquid through a sieve into a new container, creating the finished brine. This refrigerated brine can be stored and used for up to one month.
Step 6: Immerse the tofu in the brine, ensuring it is fully covered, and let it ferment for 24 hours under refrigeration before cooking.
Tips: For more cautious fermentation guidelines, we recommend the following.
- Make sure the pH level of the brine stays below 4.6 during the fermentation process.
- Try to store it in a close space where the temperature is consistent.
Mala Stinky Tofu Made Easy with S.J. Stinky Tofu Sauce
Based on the nutrition label, a 100g serving of firm tofu contains 2.4g of carbohydrates, 4.7g of fats, and 8.2g of proteins. With these advantageous nutrients, tofu is recognized as an ideal addition to our diet as a plant-based protein source, given that it encompasses all nine essential amino acids, rendering it a complete protein. Additionally, tofu is low in saturated fat and calories, positioning it as a heart-healthy protein alternative. This makes it a viable choice over animal-based proteins, which often carry higher levels of saturated fats.
While tofu is widely recognized for its health benefits, some individuals hesitate to include it in their diet because of its bland taste. That’s why, at S.J. Asia, we have got the secret recipe to help you craft a flavorful tofu dish that will leave you craving more. To transform ordinary tofu into a salivating delight, it’s crucial to have a flavorful broth for it to soak up the deliciousness. The application of S.J. Stinky Tofu Sauce is tailored for individuals with no prior cooking experience. The sauce comprises over a dozen varieties, and a simple dilution with hot water can capture the essence of this classic dish. Beyond the fiery kick of hot chili pepper, S.J. Stinky Tofu Sauce also incorporates seafood to introduce a bold umami flavor for the broth.
Among all the variations of stinky tofu, here is the simple recipe of Mala Stinky Tofu to guide you in creating a homemade meal that resembles the street food experience of Taiwan night market.
Broth
S.J. Stinky Tofu Sauce 250g
Water 500ml
Ingredients
Fermented or regular firm tofu 600g
Cabbage 50g
Garlic Sprout 50g
Sautéed Garlic 30g
Vegetable Oil 15g
Optional Ingredients
Baby corn 30g
Any types of mushrooms 100g
Edamame 30g
Instructions
Step 1: Use a frying pan to sauté 30g of chopped garlic with vegetable oil over low heat until it turns golden brown.
Step 2: Pour 500ml of water into the same frying pan over high heat.
Step 3: Add 250g of S.J. Stinky Tofu Sauce into the same pan and wait until it boils.
Step 4: Before adding tofu into the broth, score the raw tofu skin with some stripes to allow it to absorb the flavor of the broth while cooking.
Step 5: Turn the heat to medium-low and braise the tofu with the lid on for 20 minutes.
Step 6: Throw in the rest of the ingredients into the pan and cook until it boils.
Step 7: Chop the garlic sprout into small pieces for garnishing before serving.
Tips: Letting the tofu soak in the broth overnight enhances the dish’s flavor. Reheat until it boils or microwave for 2 minutes before serving
Exploring the Four Styles of Taiwanese Stinky Tofu
How to make stinky tofu? As it is known as a signature food in Taiwan, you can find stinky tofu to be made in 4 different ways of style and flavor here.
1. Deep Fried Stinky Tofu (酥炸臭豆腐)
This is the most common and popular way of serving stinky tofu in Taiwan.
The tofu is sliced into cubes and fried to a golden perfection, served alongside a thick soy sauce paste that embodies a delightful combination of sweetness and saltiness. To prepare this dish, the fermented tofu is cut into bite-sized pieces and deep-fried until crispy on the outside and tender on the inside. Accompanying the dish on the side are pickled radishes and hot chili sauce, providing a tantalizing kick that entices you to savor every bite.
2. Barbequed Stinky Tofu (炭烤臭豆腐)
Highlighting the extensive popularity of stinky tofu in Taiwan, the charcoal-barbecued version has transformed into a quintessential experience. This has elevated the Shenkeng Old Street (深坑老街) in New Taipei City to an indispensable tourist destination. In contrast to the deep-fried version, this version not only boasts fewer calories but also offers a distinctive textural contrast, with the tofu skin developing a slight firmness while still soft on the inside. Wandering through the old street, savoring it off the bamboo stick with tofu drizzled in garlic soy sauce and accompanied by pickled cabbage, summarizes the authentic and unforgettable spirit of enjoying street food in Taiwan.
3. Steamed Stinky Tofu (清蒸臭豆腐)
Should the aroma of deep-fried stinky tofu seem intense, brace yourself for the experience of its steamed counterpart. As the intense heat permeates the fermented tofu, the pungent scent and flavor are elevated further. Typically, this variant is simmered in a soy-based broth and presented alongside pickled cabbage, complemented by hot chili sauce.
4. Mala Stinky Tofu (麻辣臭豆腐)
If the idea of trying steamed Stinky Tofu makes you nervous, picture this: an additional burst of fiery spiciness from flaming hot chili peppers and Sichuan peppercorns. For aficionados of spicy cuisine, this is a flavor that should not be overlooked. It is often presented in a flavorful spicy broth, accompanied by duck blood—a divisive yet intriguing food in Asia. If you’re feeling adventurous and looking to expand your culinary daring, this dish is a must-try.
Having listened to the captivating tales surrounding the legendary stinky tofu, we are confident that many of you are eager to take a flight and indulge in the salivating flavors of this renowned dish. Before you set out on a trip to explore the beautiful island of Taiwan, we are thrilled to share an easy method enabling you to recreate the same experience within the confines of your home. This recipe will guide you through each step, allowing you to effortlessly concoct a simple homemade version that captures the essence of this unforgettable and iconic Taiwanese stinky tofu.
How to Make Stinky Tofu? Begin Your Journey with S.J. Stinky Tofu Sauce
In this detailed guide, we delve into all aspects of stinky tofu, exploring its fascinating history, the variety of flavors it offers, and providing step-by-step recipes on how to make stinky tofu. Through these recipes, you’ll be equipped to replicate the authentic and intricate tastes of this Taiwanese delicacy in your own home, introducing a touch of Taiwanese culinary culture to your meals. If you’re curious about enhancing your stinky tofu dishes with our specialized stinky tofu sauce, please feel free to reach out to Siang Ji Asia for more information.
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