Ingredients with Measurements:
- 1 block of stinky tofu
- 1 tablespoon of vegetable oil
- 1 tablespoon of fermented black beans
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 1 tablespoon of soy sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of sugar
- 1 tablespoon of cornstarch
- 1/2 cup of water
- 1 green onion, chopped
- 1 tablespoon of sesame oil
Special equipment needed:
- None
Step-by-step instructions:
1. Cut the stinky tofu into bite-sized pieces and set aside.
2. In a small bowl, mix together the soy sauce, oyster sauce, sugar, cornstarch, and water until well combined.
3. Heat the vegetable oil in a wok or large frying pan over medium-high heat.
4. Add the fermented black beans, garlic, and ginger, and stir-fry for 1-2 minutes until fragrant.
5. Add the stinky tofu to the pan and stir-fry for 2-3 minutes until lightly browned.
6. Pour the sauce mixture over the tofu and stir to coat evenly.
7. Reduce the heat to medium-low and simmer for 5-7 minutes until the sauce has thickened and the tofu is fully cooked.
8. Stir in the chopped green onion and sesame oil, and remove from heat.
9. Serve hot with rice or noodles.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat for stir-frying
- Medium-low heat for simmering
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 220
- Fat: 12g
- Protein: 10g
- Carbohydrates: 20g
- Fiber: 3g
- Sodium: 900mg
Substitutions for ingredients:
- Vegetable oil can be substituted with any neutral-tasting oil.
- Fermented black beans can be substituted with black bean sauce.
- Soy sauce can be substituted with tamari or coconut aminos.
- Oyster sauce can be substituted with hoisin sauce or mushroom sauce.
- Sugar can be substituted with honey or maple syrup.
- Cornstarch can be substituted with arrowroot powder or potato starch.
- Green onion can be substituted with chives or scallions.
- Sesame oil can be substituted with any nut oil.
Variations:
- Add diced vegetables such as bell peppers, carrots, or zucchini for a more colorful dish.
- Use firm tofu instead of stinky tofu for a milder flavor.
- Add chili flakes or hot sauce for a spicy kick.
- Use chicken or shrimp instead of tofu for a non-vegetarian version.
Tips and tricks:
- Rinse the stinky tofu under cold water before using to reduce the strong odor.
- Use a non-stick pan or well-seasoned wok to prevent the tofu from sticking.
- Adjust the amount of sugar and salt to taste.
- Garnish with chopped cilantro or peanuts for extra flavor.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a shallow bowl with a side of rice or noodles.
- Garnish with chopped green onion and sesame seeds.
Garnishes:
- Chopped green onion
- Sesame seeds
- Chopped cilantro
- Crushed peanuts
Pairings:
- Steamed rice
- Noodles
- Stir-fried vegetables
Suggested side dishes:
- Steamed bok choy
- Stir-fried green beans
- Egg drop soup
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the tofu is too soft, increase the cooking time to ensure it is fully cooked.
Food safety advice:
- Make sure to cook the tofu to an internal temperature of at least 165°F to ensure it is safe to eat.
- Wash your hands and any utensils or surfaces that come into contact with the tofu to prevent cross-contamination.
Food history:
- Stinky tofu is a popular street food in China and Taiwan, made by fermenting tofu in a brine of vegetables, meat, and/or seafood.
Flavor profiles:
- Salty, savory, umami, slightly sweet, and pungent.
Serving suggestions:
- Serve as a main dish with rice or noodles, or as a side dish to a larger meal.
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Region: Chinese