Zha Chou Dou Fu (Taiwanese Deep-fried Stinky Tofu)
The smell is strong, if you eat it, you will be in heaven! Crispy Fried Tofu, King of Taiwan Night Market
Description
One of the most misunderstood dishes in the world. Tofu soaked in a unique plant-based fermented brine, deep-fried at high heat until the exterior is rock-hard and crunchy. The absolute staple of Taiwan night markets. Despite the intense aroma, eating it reveals a premium umami similar to incredibly savory fried tofu.
Restaurants serving Zha Chou Dou Fu (Taiwanese Deep-fried Stinky Tofu)
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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
- Chou Dou Fu(Fermented tofu)
- Frying oil
- Garlic
- Soy sauce
- Taiwanese pickled cabbage(Pao Cai)
- Chili sauce
Instructions
- [Authentic Recipe & Trends]
- (Tofu Prep) Soak pressed firm tofu in a 'secret fermented brine (Lu Shui)'—made by fermenting amaranth greens and herbs for months, possessing a unique aged aroma.
- Remove once the brine penetrates the core and breaks the proteins down into umami amino acids.
- (Frying) Drop whole into 180°C+ hot oil. The frying process broadcasts an intense aroma to the surroundings.
- Remove when the surface puffs and turns a rock-hard golden brown that sounds hollow when tapped.
- [Taiwan Style Finish]: Stab a hole directly into the center of the freshly fried tofu with chopsticks.
- Violently inject a special sauce of grated garlic, soy, and thick soy sauce directly into the hole.
- Serve alongside 'Taiwanese sweet-sour pickled cabbage (Pao Cai)' and chili sauce.
Learn more Spice, substitutes, tips
Key spices
Intense fermented soy amino acid umami、Raw garlic
Substitutes at Japanese supermarkets
(Irreplaceable - the fermented brine aroma is totally unique)
Pairing
Taiwan Beer / Boba Milk Tea
Trivia
[Trivia] Called the 'Blue Cheese of Asia' due to its intense aroma. You smell it blocks away, but the exact second it enters your mouth, your brain magically translates that odor into 'intense, savory roasted soy umami'.
Eating tips & etiquette
[Unique Eating] Bite into the tofu where the sauce has soaked into the hole. The 'CRUNCH' outside and 'fluff' inside is supreme. Completely reset the greasiness by eating it together with the accompanying sweet-sour pickled cabbage (Pao Cai).
Allergen
Soybeans, Wheat (Soy sauce)