My Chinese Recipe Menu
- How I Feel About This Chinese Stinky Tofu
- Story Behind Chinese Stinky Tofu
- Original Name
- Cooking Tips
- Cooking Time
- Ingredients to Make Chinese Stinky Tofu
- Food
- Seasonings
- How to Make Chinese Stinky Tofu
- Preparation
- Cooking
How I Feel About This Chinese Stinky Tofu
Stinky tofu was one of my favorite after-school snacks during my childhood. It was a classic street food in Shanghai, and I often bought it after school when I was in middle school. For those who love stinky tofu, it’s not smelly but deliciously fragrant. However, for newcomers, it might be smelly.
I’m writing this recipe because the other day I happened to spot stinky tofu at the supermarket. It’s not something we usually make at home since it requires a lot of oil, but the memories came flooding back, so I couldn’t resist grabbing some to make at home. Stinky tofu comes in two colors: white and black. I used the white variety because it’s easier to find. It might be difficult to get stinky tofu in your country, but if you ever have the chance, I highly recommend giving it a try!
Story Behind Chinese Stinky Tofu
It is said that in the eighth year of Emperor Kangxi’s reign during the Qing Dynasty, Wang Zhihe, a scholar from Anhui, came to the capital to take the imperial exams but failed to make the honor roll. With no money for travel and no means to return home due to difficult transportation, he stayed idly at a guesthouse, contemplating his next move.
Wang’s family wasn’t wealthy; his father ran a tofu shop back in his hometown, and Wang had learned how to make tofu as a child. So, he rented a few rooms near the Anhui guesthouse, bought some simple equipment, and began grinding soybeans each day to make tofu, which he then sold on the streets.
During the summer, however, the leftover tofu would quickly mold, becoming inedible. Unwilling to waste it, Wang racked his brain for a solution. He decided to cut the tofu into small pieces, air-dry them slightly, and salt them in a small jar. He then temporarily ceased his business to focus on his studies, gradually forgetting about the jar.
When the cool autumn winds arrived, Wang decided to resume his tofu business. He suddenly remembered the jar of salted tofu and hurried to open it. A foul smell hit him, but upon examining the tofu, he found it had turned a bluish-gray color. Curious, he tasted it, discovering that despite its pungent odor, the tofu had a rich, aromatic flavor. Though not a gourmet dish, it had a unique appeal. He shared it with his neighbors, and they all praised its taste.
Wang Zhihe continued to fail the imperial exams and eventually gave up his studies to focus on business. Remarkably, even today, you can still find tofu products from his brand in supermarkets.
Original Name
- Translated English Name: Stinky Tofu
- Original Chinese Pronunciation: Cou Dou Fu 臭豆腐
Note: You may use the Chinese name to order in China because the translated English name of the dishes might be different in every restaurant.
Cooking Tips
- Stinky tofu is often a bit salty, so you can soak it in clean water for an hour beforehand to reduce the saltiness.
- If you want to enjoy the crispiness of stinky tofu, don’t pour the sauce over it—just dip it instead.
- It's better to prepare a small Chinese wok to save oil. Mine is 20 cm wok ( looks like our logo)
Cooking Time
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Ingredients
Serving: 1
Food
Stinky Tofu — 10 pieces
Scallion — 4 stalks
Water — 1/3 cup
Seasonings
Oil — 1 cup
Minced Garlic — 1 tbsp
Chili Oil — 1 tbsp
How to Cook Chinese Stinky Tofu
Preparation
1. Cut scallions
Cooking
1. Heat the oil and add the stinky tofu. Flip it 2-3 times, and remove from the oil once they turn golden. This should take about 10 minutes.
2. While frying the second batch, prepare the sauce. Add minced garlic, chili oil, chopped scallions, and water to a bowl, then stir to combine.
3. Pour the sauce over the stinky tofu. If you prefer crispy, you can skip this step and dip the tofu in the sauce while eating. Now, enjoy your stinky tofu. I hope you like it and I finished mine already!
