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Asian

Stinky Tofu

The Taiwanese night-market classic: cubes of fermented tofu deep-fried until the crust blisters and the inside turns custardy, served with sweet-sour pickled cabbage and a sharp garlic-soy sauce spooned into the middle.

Lunch & dinnerSnacksVegan
35 min20 prep · 15 cookMedium805 kcalper serving
Stinky Tofu

Method

  1. Make the pickle first, as it needs time to sit. Toss 80 g of finely shredded white cabbage and 20 g of julienned carrot with 0.5 tsp of fine salt in a bowl and leave for 15 minutes, then squeeze out the water with your hands and discard it.
  2. Dress the squeezed vegetables with 1.5 tbsp of rice vinegar and 1.5 tsp of the caster sugar, toss until the sugar dissolves, cover and refrigerate for at least 1 hour (overnight is better) so the pickle turns crisp and sharp.
  3. For the sauce, stir 1 clove of garlic crushed to a paste and 1 of finely sliced red chilli into 1 tbsp of light soy sauce, 1 tbsp of water and the remaining 0.5 tsp of sugar. Set aside so the garlic mellows slightly.

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Per serving

805kcal
20gprotein
29gcarbs
71gfat
3gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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