Stinky tofu

Description:

Stinky tofu or chòu dòufu is a form of fermented tofu that has a strong odor. It is a popular snack in East and Southeast Asia, particularly mainland China, Taiwan and Hong Kong and in East Asian enclaves elsewhere where it is usually found homemade, at night markets or roadside stands, or as a side dish in lunch bars rather than in restaurants. It is listed at number 41 on World's 50 most delicious foods complied by CNN Go in 2011.

Country of Origin:

Southeast Asia

How to make "Stinky tofu" (Recipe):

Stinky tofu is a kind fermented tofu that has a strong odor, as its name implies. It is served as snack or side dish in Asia and can be found at night markets or hawker stands. Manufacturing and preparation of fermented tofu can vary, but usually tofu is marinated in a brine made from fermented vegetables, fish or shrimp stock. The fermenting process can take two to five months. The stinky tofu flavor is surprisingly mild, despite its odor.

Use regular tofu if you can't stand the smell or don't want to use stinky tofu. To use regular tofu, wrap it in a towel and place it on a flat surface. Find something heavy, like a brick or book (about 1 pound in weight) and put it on top. This is to squeeze out as much water as possible and prevent oil splashing during frying. Press tofu for one hour or longer.

Cut stinky or regular tofu into eight to 12 triangular or rectangular wedges.

Lightly coat the tofu with cornstarch.

Heat the cooking oil in a frying pan over medium-high heat. When the oil is very hot (around 400 degrees), pan fry the stinky tofu . Be prepared, as the frying tofu odor will be very strong, something like melting blue cheese in a pan. Brown on all sides until golden and crispy.

Remove the tofu from the heat and drain on paper towers, if needed.

Place the soy sauce, chili sauce and barbecue sauce in separate dipping saucers. Arrange the tofu on a large plate and garnish with cilantro. Sprinkle chopped green onion while enjoying the stinking tofu.