Stinky tofu is a beloved delicacy known for its strong aroma and rich, savory flavor. It's a popular street food in many Asian countries, especially in China. Here's a detailed guide on how to make it at home:
First, cut the tofu into small cubes and place them in the center of a clean white cloth. Next, wrap the tofu tightly with the cloth, making sure to secure the corners so that the pieces don't fall out during the pressing process. Once wrapped, arrange the tofu neatly on a flat board.
Then, place a heavy weight on top of the tofu stack and let it press overnight. This process helps remove excess moisture, resulting in a firmer and more compact texture, which is essential for achieving the perfect stinky tofu consistency. After pressing, you'll notice that the tofu has become much denser and ready for the next step.
Now, prepare a cardboard box lined with clean corn leaves. If you don’t have corn leaves, you can use clean straw as an alternative. Place the pressed tofu pieces on the leaves, alternating layers of leaves and tofu to ensure even fermentation. Stack them carefully and put the box in a warm, well-ventilated area to let the tofu ferment naturally.
After a few days, the tofu will develop its signature strong smell and unique taste. Once it's ready, take the tofu out of the cloth and fry it in a pan with a little oil until both sides are golden brown. The result is crispy on the outside and soft on the inside, offering a delicious contrast in texture.
This traditional method not only preserves the authenticity of stinky tofu but also enhances its flavor through natural fermentation. Whether enjoyed as a snack or part of a meal, it’s a must-try for anyone who loves bold and flavorful foods.
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