Stinky tofu has two major secrets. One is that the tofu becomes stinky, but it is not stinky. The second is the method of ingredients and the production steps of the seasoning juice. The production of the juice has always been the secret of the major chain stores and roadside stalls. If you can do both, a delicious and delicious stinky tofu is done.
INGREDIENTS
• 14 ounce block of firm tofu
• 4 Stinky fermented bean curd, mashed
• 2 green onions, minced
• 1/2 teaspoon red chili peppers
• 2 teaspoons potato starch (halve if using cornstarch)
• 2 teaspoons soy sauce• 1 teaspoon sugar
• 2 medium cloves of garlic, minced
• 1 tablespoon parsley
• 1 teaspoon white spirit
• 1 teaspoon fennel powder
• 1 teaspoon vegetable oil
INSTRUCTIONS
1. Mix the water, stinky fermented bean curd, and white spirit in a large sealable container.
2. Add the tofu into the fermented bean curd water.
3. Seal the lid and put it in the refrigerator for more than 24 hours.
4. Take out the refrigerated soaked tofu and drain it. Heat wok with oil, and fry the soaked tofu until it becomes golden. Transfer it on a plate and set aside.
5. Heat wok with oil, and stir-fry garlic until fragrant. Add fennel powder, oyster sauce, 1/2 bowl of water and cooking until water boiling. Pour the soaked tofu, stir and cook for 1 minute.
6. Sprinkle with water starch and parsley on it. Transfer it on a plate. Serve.
Notes
1. If you want to eat stinky tofu with a stronger smell, you can extend the soaking time appropriately.
2. After soaking in the water, be sure to drain the tofu well and dry it. When it is dried, it will not splash.
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