Stinky tofu is one of the traditional Chinese snacks, which has the characteristics of "smells stinky, tastes delicious". There are considerable differences in the production methods and eating methods in various places. There are different types in the north and the south. Stinky tofu is also called stinky dry in the south. Although its name is vulgar, it is ugly on the outside and beautiful on the inside, strange in the ordinary, and has a long history. It is a very distinctive traditional Chinese snack. It is ancient and traditional, and it is irresistible. The production materials include soybeans, tempeh, sodium carbonate, etc.
- old tofu
- stinky tofu
- cooking oil
- mashed garlic
- red pepper noodles
- monosodium glutamate
- soy sauce
- vegetarian oyster sauce
- cumin powder
- pepper powder
First prepare a piece of old tofu, cut it in half from the middle, and then put it directly on the steamer to steam. Steam for about 8 minutes on high heat, and let the tofu cool after steaming.
Then cut the tofu into small square slices with even thickness.
Take an empty bowl, add two pieces of stinky tofu into it, and add some marinade from the stinky tofu. Crush the stinky tofu with a spoon, then add warm water and stir well.
Then pour into the tofu bowl, cover, and set aside to marinate for 20 minutes.
Pour the oil into the pan. After the oil is hot, put the marinated tofu into it and fry it one by one. Fry the tofu until both sides are golden and then put it into the bowl. Don’t fry the tofu too old. otherwise, the taste will not be very good eating.
Take another empty bowl, add garlic paste into it, add salt, add red pepper powder according to your taste, add monosodium glutamate, light soy sauce, vegetarian oyster sauce, add two spoons of cumin powder, a teaspoon of pepper powder, add a teaspoon Spoon starch, then add water and stir well.
Then pour it directly into the pot, boil for two minutes and turn off the heat, and our stinky tofu sauce is ready.
Pour the sauce into the bowl of stinky tofu, sprinkle coriander on top, and serve.