Stinky Tofu (Cho Dofu)
- camissonia
- Oct 12
- 1 min read
In Taiwan, stinky tofu was a street vendor staple and a nostalgic fav of mine. For the uninitiated (aka stinky tofu virgins), the name typically raises eyebrows and inner trepidations, and the actual aroma can be an affront to the olfactory senses. But, hey - if you like stinky cheese, then this is a piece of cake! The tofu is fermented and usually deep fried and served with a chili-garlic sauce and pickled Taiwanese cabbage on the side.
1
Note on the sauce:
In this recipe, each layer has about 1 cup of meat sauce. If you prefer more sauce in your lasagna, increase the pasta sauce to 48 oz. Salt needed may vary based on the brand of pasta sauce used. Taste and season after simmering.
Notes
1
Rinse the stinky tofu in a colander, then pat dry with paper towels; set aside.
2
Heat the vegetable oil in a wok or large pan over high heat. When temperature measures 350F, gently add the tofu pieces into the pan using tongs.
3
Fry the tofu pieces, turning over occasionally for 6-8 minutes or until lightly browned and the outsides are crispy. Remove to a plate to drain.
4
For final plating: stack the tofu onto a serving plate, then add pickled cabbage on the side. Garnish tofu with chopped scallions and cilantro. Serve with chili-garlic sauce on the side.
Instructions
22-oz package Stinky Tofu
1-qt 8-oz (40 fluid oz) vegetable oil
Stinky Tofu ("Chou Tofu")
2-3 tbsp chili garlic sauce
Chopped scallions
Chopped cilantro
Dipping Sauce & Garnishes
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Stinky Tofu (Chou Tofu)
Prep Time
10 min
Cooking Time
30 min
Rest Time
5 min
Total Time
45 min
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