Spicy Pan-Fried Stinky Tofu
Crispy on the outside, soft and savory on the inside—street food classic with a kick. This Taiwanese favorite features golden-fried stinky tofu tossed in a bold chili garlic sauce that delivers heat and umami in every bite.
Story
Stinky tofu gets a bad rap for its pungent aroma, but one bite will convert you. The fermentation gives it that unmistakable depth—pairing perfectly with the crispy exterior and fiery sauce.
Ingredients
stinky tofu (fermented)
300g, cut into 1-inch cubes
potato starch or cornstarch
4 tablespoons
vegetable oil
½ cup for frying
garlic
3 cloves, minced
red chili paste (sambal oelek)
2 tablespoons
light soy sauce
1 tablespoon
rice vinegar
1 teaspoon
scallions
2, sliced thin
sesame seeds
1 teaspoon
Instructions
1
Prep the tofu
Cut the stinky tofu into uniform cubes about 1 inch square. Pat them very dry with paper towels—this helps the coating stick and ensures crispy results.
2
Coat and rest
Spread the starch in a shallow bowl. Gently roll each tofu cube in the starch until evenly coated on all sides. Set aside for 5 minutes so the coating adheres.
3
Fry until golden
Heat oil in a wide nonstick pan over medium-low heat. Carefully add the tofu in a single layer—don't crowd the pan. Cook 4-5 minutes per side until deeply golden and crisp. Remove and drain on paper towels.
4
Build the sauce
Pour off all but 1 tablespoon of oil from the pan. Add minced garlic and fry until fragrant, about 30 seconds. Stir in the chili paste, soy sauce, and rice vinegar—let it bubble for a moment.
5
Finish and serve
Return the fried tofu to the pan and toss quickly to coat each piece in the spicy sauce. Sprinkle with scallions and sesame seeds. Serve immediately while hot and crispy.
