Chou Doufu (Taiwanese Stinky Tofu)

Name: Chou Doufu (Taiwanese Stinky Tofu)
Yield: 4
Cuisine: Taiwan
Ingredients: Fermented tofu (chou doufu), store-bought or homemade, cut into pieces — 500 g (1.1 lb); Vegetable oil, for deep-frying — 1 L (4 cups); Pickled cabbage (Taiwanese-style), for serving — 150 g (1½ cups); Soy sauce — 15 ml (1 tbsp); Chili sauce or chili oil, for drizzling — to taste; Sweet soy sauce, for drizzling — 15 ml (1 tbsp); Garlic, minced, for the sauce — 1 clove

The Quirky Foodster Team

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Servings

Ingredients

Fermented tofu (chou doufu), store-bought or homemade, cut into pieces — 500 g (1.1 lb)
Vegetable oil, for deep-frying — 1 L (4 cups)
Pickled cabbage (Taiwanese-style), for serving — 150 g (1½ cups)
Soy sauce — 15 ml (1 tbsp)
Chili sauce or chili oil, for drizzling — to taste
Sweet soy sauce, for drizzling — 15 ml (1 tbsp)
Garlic, minced, for the sauce — 1 clove

Method

Pat the fermented tofu pieces dry with paper towel; excess surface moisture can cause oil to splatter during frying.
Heat oil to 180°C (350°F) in a deep pot.
Carefully lower the tofu pieces into the hot oil in batches, avoiding overcrowding.
Fry for 4– 5 minutes, turning occasionally, until the exterior is deeply golden brown and crisp, while the interior remains soft and creamy.
Remove with a slotted spoon and drain well on paper towel.
Meanwhile, mix together soy sauce, sweet soy sauce, minced garlic, and chili sauce or oil to taste for a dipping sauce.
Serve the hot, crispy tofu immediately, topped with pickled cabbage and a generous drizzle of the prepared sauce.

Introduction: Chou doufu, fermented tofu with a famously pungent aroma but a surprisingly mild, savoury flavour once fried, is one of Taiwan’s most notorious and beloved night market foods.

Cultural Background: Chou doufu, fermented tofu with a famously pungent aroma but a surprisingly mild, savoury flavour once fried, is one of Taiwan’s most notorious and beloved night market foods. Deepfried until crisp outside and creamy within, it’s typically served with pickled cabbage and a drizzle of spicy sauce.

Tips: Frying at a properly hot, steady temperature is essential to achieve a crisp, non-greasy exterior while keeping the interior creamy rather than overly oily.

Variations: A steamed version, topped with the same sauces and pickled cabbage, is a milder alternative for those who prefer not to deep-fry.

Storage: Best eaten immediately while hot and crisp; not recommended for storing or reheating, as the texture degrades significantly.

Reheating: Not recommended; the dish is meant to be enjoyed fresh and hot from frying.

FAQs:

Q: Why does chou doufu smell so strong?

A: The tofu is fermented in a brine of vegetables, herbs, and sometimes meat or seafood over an extended period, developing a famously pungent aroma that mellows significantly once fried.

Q: Does it taste as strong as it smells?

A: No — most people find the flavour surprisingly mild and savoury once fried, quite different from its distinctive smell.

Q: Where can I buy chou doufu?

A: It’s available pre-fermented at well-stocked Asian grocers, particularly those specializing in Taiwanese or Chinese ingredients; homemade fermentation takes several days to weeks.