Stinky Tofu

Ingredients

Instructions

1. 1

   Prepare the pickled cabbage: If not pre-chopped, rinse the pickled cabbage and chop it into bite-sized pieces.

2. 2

   Prepare the chili sauce: In a small bowl, combine minced garlic, chili paste, soy sauce, sugar, water, and white vinegar. Mix well.

3. 3

   Heat the oil: Pour vegetable oil into a deep wok or pot and heat to 170-180°C (340-350°F). Use a thermometer if available.

4. 4

   Fry the tofu: Carefully place the stinky tofu pieces into the hot oil. Do not overcrowd the pot; fry in batches if necessary.

5. 5

   Deep fry until golden: Fry the tofu, turning occasionally, until all sides are golden brown and crispy.

6. 6

   Drain the tofu: Remove the fried tofu with a slotted spoon and place them on paper towels to drain excess oil.

7. 7

   Serve: Arrange the fried stinky tofu on a serving plate. Top with the prepared pickled cabbage, drizzle generously with the chili sauce, and garnish with fresh chopped coriander. Serve immediately.