PLUMP 'N' PUNGENT TOFU
by DefiantDrift
Stinky tofu, an Earthen equivalent of this dish that originated in Greater China, is definitely something of an acquired taste, so it’s not surprising that Prompto had a little trouble with it at camp. Happily, the “pungent” factor has been toned down considerably in this healthy and delicious recipe, and a non-stinky alternative is available as well!
Active cooking time: 1 hr 30 mins. Total cooking time: 24-36 hours. Serves 2-3
Ingredients
8 cabbage leaves, rinsed, air-dried thoroughly (a must), shredded into wide strands
1 carrot stick, rinsed, dried, peeled, julienned
3-4 tsp coarse sea salt (12-16g)
5 tbsp distilled white vinegar (75mL)
cold bottled distilled water or still mineral water (no tap water)
4 tsp granulated sugar (17g)
2 cloves garlic, sliced
(optional) 1 Thai chili, rinsed, dried, chopped
Disgorge vegetables: mix cabbage and carrot thoroughly with salt. Leave at room temperature for at least 1.5 hours, or until water is seeping from the vegetables (add more salt if necessary). Drain the water, and gently hand squeeze the vegetables to further remove the water within. Wearing food preparation gloves is recommended.
Combine the white vinegar and ⅚ cup (200mL) distilled water in a dry, non-plastic container (e.g. glass or ceramic). Add the sugar and stir and mix well, until dissolved.
Immerse the garlic, chili, and vegetables into the fluid.The container should be no more than 80% filled as water within the vegetables will be drawn out.
Seal the container and leave in refrigerator for 24-48 hours.
Ingredients
1 clove garlic, diced
2.5 tbsp Chinkiang/Zhenjiang or balsamic vinegar (35mL)
1⁄4 tsp sesame oil (1.5mL)
Combine all the ingredients in a dipping dish and stir well.
Ingredients
2 10oz blocks of extra-firm non-silken tofu (560g)
cold bottled distilled water or still mineral water (no tap water)
1.5-2 tbsp shrimp paste/sauce (23-30mL)
2 tsp fish sauce (10mL)
8 slices of ginger, 1-1.5mm thick
4 tbsp non-sweet white rice wine (60mL) high-heat cooking oil
2 Thai chili, rinsed, dried, chopped, for garnish
3-4 lettuce leaves, rinsed, dried, for garnish
Note: This is a toned-down version of pungent tofu with only a hint of smell. For a non-stinky alternative, skip steps 8 to 10. Tofu texture and its water content can have drastic impact on the outcome. The ideal tofu normally contains calcium sulfate/gypsum as a coagulant agent. Do not use silken varieties, which break up easily, even if they are labeled as extra firm or suitable for frying.
Rinse the tofu thoroughly with distilled water twice (only for non- sealed packed tofu, skip this step otherwise).
Cover tofu with paper towel, and pat gently to absorb excess moisture. Cut into approximately 1.5 inch (3cm) wide cubes.
Stir shrimp paste into 2⅛ cups distilled water (500mL). Add fish sauce and mix well. Pour into a dry, air-tight container (or zipper freezer bag).
Immerse the ginger and tofu into the fluid. Seal the container or bag. Wrap with several layers of cling film and put inside another zipper food storage bag to seal off the strong aroma. Leave in refrigerator for 24-36 hours. Add the non-sweet white rice wine to the fluid 3 hours before cooking.
Remove the tofu from the fluid. Dry with paper towel; do not press or squeeze the liquid out.
Deep fry the tofu in oil at medium-high heat until golden brown. Turn the heat up to high for the last 20 seconds to force excess oil out of the food. Drain briefly on paper towel.
Serve with pickled vegetables, dipping sauce, and garnishes. Enjoy!
Note: Marinating vegetables and tofu takes a full day or longer. To prevent the ingredients from spoiling, adjust the refrigerator to a reasonably low temperature, and do not leave tofu in room temperature for too long. Safety first, everybody!
Creator: DefiantDrift (Twitter) | DDrift (Reddit)