Can somebody give the recipe for taiwanese stinky tofu and direction to cook it?!
Answers:
How to Make Stinky Tofu
Some members of my extended family in China had short stints at being street food vendors so I know the gory details of the process!. But you really ought to think twice before trying this at home!. E2 has too many other tasty and authentic Chinese recipes!. This description of the process is meant to be more educational rather than practical!. Even Chinese people don't make stinky tofu at home!. You wouldn't try making Roquefort cheese at home, would you!? If you want a creative tofu dish, try baked blackstrap shellac tofu!.
1!. Make the Brine
(Brace yourselves)!. Fill a large bucket with pure soy milk--not the supermarket type with sugar, calcium, and vanilla flavoring added!. It must be pure soybeans and water!. You can obtain it at Asian markets or make it yourself!. Notice how white and pure it is!? Good!. Now let it sit outside for several weeks until it becomes putrid, moldy, and grey colored!.
This isn't the only method to make the brine!. For example, there is another method involving old wintermelon rinds that have been rotting away for over a year!. Sometimes shrimp heads are also tossed in for added stink factor!. Most stinky tofu vendors have their own "secret" recipe, but the rancid soy milk method is the most common currently in use in mainland China!.
2!. Marinate
Once your brine is prepared, add some salt to it!. The amount depends on how salty you like your finished tofu to be!. Get several slabs of very firm tofu and leave it in the brine for a few hours, depending on the desired "potency" of the finished tofu!. Don't leave it in for more than six hours since it's actually possible to make stinky tofu too stinky!.
3!. Cook
Stinky tofu can be deep fried and served with hot sauce and pickled cabbage!. Sometimes it is also served with pickles!. Stinky tofu can also be simmered in a stew or chopped and used as normal tofu in a stir-fry!.
=======Or try this one=====
To make modern stinky tofu, fresh tofu marinates for a couple of hours in a brine of vegetables, tofu and dried shrimp that has been fermenting for six months or more!. Correctly made, the brine produces a unique rather lacy texture in the tofu, and the insides taste mild and custardy!. The typical open fermentation methods allow for easy contamination of the developing brine!. Impatient venders have been arrested for faking stinky tofu by adding gunpowder, rotten fish and other inedible additions to their brine!.
Once it has been correctly fermented, the stinky tofu is cut into bite-size squares for cooking!. The tofu may be steamed but is most commonly deep fried!. A typical dish would be deep-fried squares of the fragrant tofu drizzled with black vinegar, with chopped black beans and kimchi sprinkled over the top!. Connoisseurs of stinky tofu say the magic is in the topping, which is made of soy sauce, vinegar and chili oil!. If you get the opportunity, try mixing these four sauces into your own blend: soy sauce, garlic and radish pastes and chili oil!.Www@FoodAQ@Com
Some members of my extended family in China had short stints at being street food vendors so I know the gory details of the process!. But you really ought to think twice before trying this at home!. E2 has too many other tasty and authentic Chinese recipes!. This description of the process is meant to be more educational rather than practical!. Even Chinese people don't make stinky tofu at home!. You wouldn't try making Roquefort cheese at home, would you!? If you want a creative tofu dish, try baked blackstrap shellac tofu!.
1!. Make the Brine
(Brace yourselves)!. Fill a large bucket with pure soy milk--not the supermarket type with sugar, calcium, and vanilla flavoring added!. It must be pure soybeans and water!. You can obtain it at Asian markets or make it yourself!. Notice how white and pure it is!? Good!. Now let it sit outside for several weeks until it becomes putrid, moldy, and grey colored!.
This isn't the only method to make the brine!. For example, there is another method involving old wintermelon rinds that have been rotting away for over a year!. Sometimes shrimp heads are also tossed in for added stink factor!. Most stinky tofu vendors have their own "secret" recipe, but the rancid soy milk method is the most common currently in use in mainland China!.
2!. Marinate
Once your brine is prepared, add some salt to it!. The amount depends on how salty you like your finished tofu to be!. Get several slabs of very firm tofu and leave it in the brine for a few hours, depending on the desired "potency" of the finished tofu!. Don't leave it in for more than six hours since it's actually possible to make stinky tofu too stinky!.
3!. Cook
Stinky tofu can be deep fried and served with hot sauce and pickled cabbage!. Sometimes it is also served with pickles!. Stinky tofu can also be simmered in a stew or chopped and used as normal tofu in a stir-fry!.
=======Or try this one=====
To make modern stinky tofu, fresh tofu marinates for a couple of hours in a brine of vegetables, tofu and dried shrimp that has been fermenting for six months or more!. Correctly made, the brine produces a unique rather lacy texture in the tofu, and the insides taste mild and custardy!. The typical open fermentation methods allow for easy contamination of the developing brine!. Impatient venders have been arrested for faking stinky tofu by adding gunpowder, rotten fish and other inedible additions to their brine!.
Once it has been correctly fermented, the stinky tofu is cut into bite-size squares for cooking!. The tofu may be steamed but is most commonly deep fried!. A typical dish would be deep-fried squares of the fragrant tofu drizzled with black vinegar, with chopped black beans and kimchi sprinkled over the top!. Connoisseurs of stinky tofu say the magic is in the topping, which is made of soy sauce, vinegar and chili oil!. If you get the opportunity, try mixing these four sauces into your own blend: soy sauce, garlic and radish pastes and chili oil!.Www@FoodAQ@Com
Smelly Spicy Korean Tofu AKA Tubu Bokkum-Bap
This is a spicy hot dish of tofu and sauteed vegetables, in a hot pepper & garlic sauce, served over rice!.
4 servings over rice
3 tablespoons oil
4-5 cloves of garlic, sliced thin
1 carrot, peeled and sliced
1 medium white onion, sliced
3 tablespoons kochujang (Korean red chili pepper paste)
1 tablespoon cayenne pepper
1 2/3 tablespoons sugar
2 tablespoons soy sauce
1/4 pound small broccoli flowerettes
1 pound firm tofu, drained, pressed & sliced
4 green onions
3 tablespoons water
1 tablespoons sesame oil
Saute garlic, carrots, and onion in oil for several minutes in a large pan, until the onions are just golden!.
Mix kochujang, cayenne pepper, sugar, and soy sauce in a small bowl!. (You can reduce or omit the cayenne out if you want this dish to be milder - though remember that the kochujang is, by itself, spicy - and if you like things really spicy, double it or even more!.)
Add mixture, broccoli, green onions, and tofu to pan!. Mix gently until vegetables and tofu are covered with pepper sauce!.
Add water (if you didn't drain the tofu well, you may want to skip adding water) to pan and cover!. Let steam for a few minutes!.
Remove from heat!. Add sesame oil, mix gently!.
Serve hot, over rice!.Www@FoodAQ@Com
This is a spicy hot dish of tofu and sauteed vegetables, in a hot pepper & garlic sauce, served over rice!.
4 servings over rice
3 tablespoons oil
4-5 cloves of garlic, sliced thin
1 carrot, peeled and sliced
1 medium white onion, sliced
3 tablespoons kochujang (Korean red chili pepper paste)
1 tablespoon cayenne pepper
1 2/3 tablespoons sugar
2 tablespoons soy sauce
1/4 pound small broccoli flowerettes
1 pound firm tofu, drained, pressed & sliced
4 green onions
3 tablespoons water
1 tablespoons sesame oil
Saute garlic, carrots, and onion in oil for several minutes in a large pan, until the onions are just golden!.
Mix kochujang, cayenne pepper, sugar, and soy sauce in a small bowl!. (You can reduce or omit the cayenne out if you want this dish to be milder - though remember that the kochujang is, by itself, spicy - and if you like things really spicy, double it or even more!.)
Add mixture, broccoli, green onions, and tofu to pan!. Mix gently until vegetables and tofu are covered with pepper sauce!.
Add water (if you didn't drain the tofu well, you may want to skip adding water) to pan and cover!. Let steam for a few minutes!.
Remove from heat!. Add sesame oil, mix gently!.
Serve hot, over rice!.Www@FoodAQ@Com