Stinky Tofu Cooking Method

許正台灣

If you ever find yourself in Taiwan, and never tasted the well known Stinky Tofu, then you simply aren’t in Taiwan. A stinky(not so stinky) dangerously delicious food that produces a lot/ hate feelings. You might not welcome the odour at first trial but will surely fall in love with it after you are accustomed to it. Stinky tofu is a fermented soybean with a different cooking method that varies according to the regions. The commonest is the fried one which is a good way to start if you have never tried it before. You are probably wondering right now that it undergoes a complex process that should be best left in the hands of professionals. However, here is a simple, practical method for you and your loved ones, given by 許正, one of the best Taiwan chef. From the fermentation to the preparation, have a fabulous stinky tofu time in the kitchen.

Fermentation

The processing of tofu is similar to cheese making and it is based on fermented soy milk that has undergone brining process. The fermentation process starts with the marination of tofu in a brine of fermented milk. Vegetables, fermented shrimp, and meat are added. It is put in an open jar for several months and this can be attributed to its stinkiness. Then, the tofu is marinated in the brine for 4-6 hours for more flavour.