Back to list

Best Easy Stinky Tofu with Pickled Cabbage Recipe

Name: Best Easy Stinky Tofu with Pickled Cabbage Recipe
Total time: 30 min
Yield: 150 g
Ingredients: firm stinky tofu 16 oz; pickled cabbage 2 cups; vegetable oil 4 tbsp; scallions 2 pieces; soy sauce 2 tbsp; chili sauce 1 tbsp; sesame oil 1 tsp; garlic 2 cloves; sugar 1 tsp

Pungent stinky tofu paired with tangy pickled cabbage is a bold street food experience. A vegetarian, protein-rich snack for adventurous family outings.

Cook 30 min Difficulty NORMAL 210 kcal

#vegetarian #high protein #mediterranean

Image coming soon

Ingredients

Main ingredients

firm stinky tofu 16 oz
pickled cabbage 2 cups
vegetable oil 4 tbsp
scallions 2 pieces

Seasonings/Sauce

soy sauce 2 tbsp
chili sauce 1 tbsp
sesame oil 1 tsp
garlic 2 cloves
sugar 1 tsp

Nutrition summary

Carbohydrates 14 g 27%

Protein 15 g 29%

Fat 10 g 44%

Serving size 150g

Cooking steps

1

Cut firm stinky tofu into 2-inch cubes and pat dry thoroughly with paper towels.
2

Heat vegetable oil in a deep skillet over medium-high flame until shimmering. Fry tofu cubes, turning frequently, for 5–7 minutes until golden-brown and slightly crispy.
3

Lift tofu out onto a rack to drain excess oil and cool for 2 minutes. Meanwhile, slice scallions thinly.
4

In a separate pan over low heat, stir-fry garlic in sesame oil for 1 minute. Add pickled cabbage, soy sauce, sugar, and chili sauce, then cook for 3 minutes, tossing gently to combine.
5

Arrange fried stinky tofu on a serving plate. Top with warm pickled cabbage mixture and garnish with scallions before serving immediately for best texture.

Personalized Q&A

Q. What are the core ingredients that give stinky tofu with pickled cabbage its signature flavor?

The standout flavor is powered by firm stinky tofu, which provides rich umami and a signature pungency, while pickled cabbage offers a tangy counterpoint. Soy sauce and chili sauce add savory and spicy notes, with sesame oil and garlic infusing aromatic complexity. Together, these ingredients create bold yet balanced flavors.

Q. What's the most important heat control step in this recipe?

Frying the tofu at medium-high heat is crucial. This temperature ensures the tofu develops a crispy exterior without burning or becoming tough inside. Turning the cubes frequently and draining them well prevents sogginess, preserving both taste and texture.

Q. How does this recipe prevent the tofu from becoming dry or mushy?

Patting the tofu dry before frying helps it crisp up, preventing excess moisture. Draining the fried tofu on a rack avoids oil buildup, keeping the texture just right. The warm pickled cabbage topping provides moisture balance, so the tofu stays soft inside with a crisp outside.

Q. What is the nutrition breakdown per serving for this dish?

Each serving provides approximately 210 kcal, with 14g of carbohydrates (27% of calories), 15g of protein (29%), and 10g of fat (44%). This makes the dish relatively high in protein and moderate in carbs and fat, supporting a balanced plant-based diet.

Best Easy Stinky Tofu with Pickled Cabbage Recipe

AI 영양사 앤디