Thursday, March 1, 2012

Hippy Chou Doufu

Each time I travel to Taiwan I try stinky tofu (chou doufu) (臭豆腐) at least once. It's usually pretty tasty but I can't say that I love it. I do love tofu though and I eat it often in many different preparations. A couple weeks ago I came up with this recipe at home and declared it an instant winner. In my opinion it is easy, healthy and delicious, with a taste that hints at real chou doufu while smelling great too. Prepare it as a quick snack or as one dish for a larger Taiwanese themed meal.

• 1 block of firm tofu (~14 ounce) (press it for an hour or two if it is water-packed)
• 2 tablespoons cooking oil
• 1/2 cup of natural raw sauerkraut (homemade if you have it)
• 5 or 6 minced garlic cloves
• 2 tablespoons soy sauce
• 1 pinch of red pepper flakes (optional)

Chop the tofu in to thin slices and pan fry in oil until both sides are golden brown and crispy (a non-stick skillet will help a lot here). Turn off the burner then immediately toss in the garlic, sauerkraut, soy sauce, and red pepper flakes. Stir and sizzle for about a minute. Serve immediately.

Fermenting Sauerkraut

Pan Frying the Tofu

Ready to eat! 很好吃!

1 comment:

Green Stone said...

My first encounter with chou doufu was Zhejiang-style in Shanghai. Oh man, you could smell it for a block around. I did eat it in Shaoxing, though it was with several bowls of huangjiu, a bunch of chili sauce and a bad head cold. Still, not bad for a laowai.