Ingredients with Measurements:
- 1 block of stinky tofu (approximately 400g)
- 1/2 cup of roasted peanuts, crushed
- 2 cloves of garlic, minced
- 1 tablespoon of soy sauce
- 1 tablespoon of rice vinegar
- 1 tablespoon of sesame oil
- 1 teaspoon of sugar
- 1/4 teaspoon of white pepper
- 1/4 cup of water
- 1 tablespoon of cornstarch
- 2 tablespoons of vegetable 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, rice vinegar, sesame oil, sugar, and white pepper. Set aside.
3. In another small bowl, mix together the water and cornstarch to make a slurry. Set aside.
4. Heat the vegetable oil in a large skillet over medium-high heat.
5. Add the minced garlic and sauté for 30 seconds.
6. Add the stinky tofu to the skillet and cook for 3-4 minutes on each side until golden brown.
7. Pour the soy sauce mixture over the tofu and stir to coat evenly.
8. Add the crushed peanuts to the skillet and stir to combine.
9. Pour the cornstarch slurry over the tofu and peanuts and stir gently until the sauce thickens.
10. Remove from heat and transfer to a serving dish.
11. Garnish with additional crushed peanuts, if desired.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 350
- Fat: 26g
- Carbohydrates: 16g
- Protein: 15g
Substitutions for ingredients:
- Roasted peanuts can be substituted with any other type of nuts or seeds.
- Soy sauce can be substituted with tamari or coconut aminos.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Sesame oil can be substituted with any other type of oil.
- Cornstarch can be substituted with arrowroot powder or potato starch.
Variations:
- Add sliced scallions or chopped cilantro for additional flavor and color.
- Use firm tofu instead of stinky tofu for a milder flavor.
- Add diced vegetables such as bell peppers or mushrooms for a more substantial dish.
Tips and tricks:
- Stinky tofu has a strong odor, so it is best to cook it in a well-ventilated area.
- If the tofu sticks to the skillet, add a little more oil to prevent it from burning.
- Crush the peanuts using a food processor or a rolling pin for a finer texture.
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 on a bed of rice or noodles for a complete meal.
- Top with additional crushed peanuts and sliced scallions for a pop of color.
Garnishes:
- Crushed peanuts
- Sliced scallions
- Chopped cilantro
Pairings:
- Serve with a side of steamed vegetables or a simple salad.
Suggested side dishes:
- Steamed broccoli
- Stir-fried bok choy
- Cucumber salad
Troubleshooting advice:
- If the sauce is too thick, add a little more water to thin it out.
- If the sauce is too thin, add a little more cornstarch slurry to thicken it.
Food safety advice:
- Make sure to cook the tofu thoroughly to prevent any foodborne illnesses.
Food history:
- Stinky tofu is a popular street food in many parts of Asia, particularly in Taiwan and China.
Flavor profiles:
- Salty, savory, nutty, and slightly sweet.
Serving suggestions:
- Serve hot as a main dish or as a side dish.
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Region: Chinese