Stinky tofu is a beloved Chinese delicacy known for its strong aroma and rich, savory flavor. It may smell pungent, but once cooked, it becomes incredibly tasty and popular among food lovers. Here's how to make it at home:
First, cut the tofu into small cubes and place them in the center of a clean white cloth. Then, wrap the tofu tightly with the cloth, making sure to secure the corners so that the pieces don't fall out. Once wrapped, arrange the tofu neatly on a board, stacking it in a compact and orderly way.
Next, place a heavy weight on top of the stacked tofu and let it press overnight. This process helps remove excess moisture, resulting in a firmer and more delicate texture. After pressing, the tofu will be solid and ready for the next step.
Now, prepare a cardboard box lined with clean corn leaves or, if unavailable, use clean straw as an alternative. Place the pressed tofu slices on the leaves, layering them one by one—leaf, then tofu, repeating until the box is full. Store the box in a cool, dry place to allow the fermentation process to begin naturally.
After a few days, the tofu will develop its characteristic strong smell and flavor. When you're ready to cook, remove the tofu from the box and take off the cloth. Heat a little oil in a pan and fry the tofu until both sides are golden brown. The result is crispy on the outside and soft inside, offering a unique taste experience.
This traditional method not only preserves the flavor but also enhances the texture of stinky tofu, making it a must-try for adventurous eaters.
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