Stinky Tofu Mapo
The magic of turning smells into umami! Intense fermentation odor becomes habituated
Description
A maniacal dish where intensely smelling fermented 'Stinky Tofu' (Chou Doufu) is diced and simmered in Mapo sauce instead of regular tofu.
Restaurants serving Stinky Tofu Mapo
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Raw stinky tofu
- Minced pork
- Doubanjiang
- Garlic
- Coarse chili flakes
Instructions
- [Authentic Recipe]
- Prepare raw stinky tofu (steeped in intense fermentation brine), cut into
- 5cm cubes. Blanch briefly to slightly reduce excessive surface odor.
- Sauté minced pork, garlic, plenty of doubanjiang, and coarse chili flakes in a wok (make the base seasoning much stronger and spicier than regular Mapo to stand up to the stinky tofu).
- Toss in the stinky tofu, add soy sauce, wine, sugar, and water (or pork bone broth), and simmer vigorously.
- Simmering converts the unique fermented odor into 'umami and richness', integrating with the sauce.
- Thicken and scatter scallions.
Learn more Spice, substitutes, tips
Key spices
Intense fermented odor and Doubanjiang
Substitutes at Japanese supermarkets
Irreplaceable (Natto/Blue cheese cannot replicate it)
Pairing
Cold Taiwan Beer and Kaoliang liquor
Trivia
[Hardcore] The pinnacle of 'stinky but delicious'. Offers a deep richness irresistible to natto or blue cheese lovers, but be prepared as the intense smell fills the house during cooking.
Eating tips & etiquette
[Unique Eating] Toss it in your mouth without fearing the smell, and swoon over the 'hot juice of fermentation brine mixed with spicy umami sauce' overflowing when chewed!
Allergen
Soy, Pork, Wheat