Stinky tofu… but start from soybeans

Name: Stinky tofu… but start from soybeans
Total time: 1200 s
Yield: 2 people
Cuisine: American
Ingredients: 600 g Gai Choi; 2000 g water; 450 g rice-washed water; 2 T rice wine; 1 t salt; 400 g soybeans; 1200 g soaking water; 4000 g water for soy milk; 10 g solid Nigari (bittern); 160 g warm water; 2 tofu molds; 1000 ml If you choose deep fry then prepare oil; 30 ml If you choose pan-fry then prepare oil; 40 g Taiwanese pickled cabbage; Soy sauce a little; Garlic a little

阿默 @amosayhello

Connecticut, 美国

#GoldenApron23
Week 6 challenge ingredient: tofu

Stinky tofu is a Taiwanese food that is known for its bad smell 😂
The most interesting thing is Taiwanese people will say it smells so good when it’s more “stinky”

This dish’s ingredients prepared time was the longest time I had ever done. It took 1 month for the fermentation liquid, 1 day for soybeans, 2 hours for making soy milk, 40 minutes for making tofu, at least 1 day for soaking the tofu and around 20 minutes for deep fried the stinky tofu.

It takes really long time but for me it was a good experience and I had so much fun!

#GoldenApron23
Week 6 challenge ingredient: tofu

Stinky tofu is a Taiwanese food that is known for its bad smell 😂
The most interesting thing is Taiwanese people will say it smells so good when it’s more “stinky”

It takes really long time but for me it was a good experience and I had so much fun!

阿默 @amosayhello

Connecticut, 美国

#GoldenApron23
Week 6 challenge ingredient: tofu

Stinky tofu is a Taiwanese food that is known for its bad smell 😂
The most interesting thing is Taiwanese people will say it smells so good when it’s more “stinky”

It takes really long time but for me it was a good experience and I had so much fun!

#GoldenApron23
Week 6 challenge ingredient: tofu

Stinky tofu is a Taiwanese food that is known for its bad smell 😂
The most interesting thing is Taiwanese people will say it smells so good when it’s more “stinky”

It takes really long time but for me it was a good experience and I had so much fun!

Saved

Ingredients

(Not including prepare time)20 minutes

2 people

Fermentation liquid
600 gGai Choi
2000 gwater
450 grice-washed water
2 Trice wine
1 tsalt
Tofu
400 gsoybeans
1200 gsoaking water
4000 gwater for soy milk
10 gsolid Nigari (bittern)
160 gwarm water
2tofu molds
Cooking stinky tofu
1000 mlIf you choose deep fry then prepare oil
30 mlIf you choose pan-fry then prepare oil
Stinky tofu sauce and side
40 gTaiwanese pickled cabbage
Soy sauce a little
Garlic a little

Saved

Steps

(Not including prepare time)20 minutes

1

Prepare the fermentation liquid first. Cleaning the gai choi, taking off the leaves and roots and cutting the rest into pieces.
2

Mix all the fermentation liquid section’s ingredients well and put into a container covered with a lid
3

Let the fermentation liquid ferment in a place without sunlight and cool for 1 to 2 months, here is the process of fermentation (I put the mosaic on😂)
If on top of the liquid has some white mold means good, if it has other colors then you need to restart!
4

The day before the fermentation liquid can be used you can start making the tofu.
Washing the soybeans and using the 3 more times weight than the soybeans of water to soak the soybeans overnight (or more than 6 hours)
5

If the soybeans are ready, they can be easily fall apart and also the cross-section will be smoothed
6

My blender is not big enough so I need to blend them with a small amount each time.
I use four time to make the raw soy milk, put the soybeans to the line 0.3 litters and then add 1 litter of water. Blend for 1:40
7

Put the raw soy milk into a sieve with a cloth on it and then squeeze it, so you can have soy milk and ground soy beans. Don’t throw the ground soy beans away, it can replace 20% of the flour in the recipe when you need to use flour!
8

Use middle fire to cook the soy milk until 212 degrees and stir it often. If you don’t have a thermometer you can see when the soy milk start boiling cook 10 more minutes
9

When you finish cooking the soy milk, let it cool down to 168 to 179 degrees. While waiting, you can make the nigari water
10

Stirring the soy milk and put 1/3 of nigari water and then stop the serving spoon in the middle then take it out
Putting another 1/3 nigari water in and put the lid on and set a 3 minutes timer
11

3 minutes later, say hi to the soy milk and use the serving spoon stirring on the top 1 inch deep (don’t stir too hard) and then put the last 1/3 of nigari water then keep stirring until like the picture (around half minute) then you can put the lid back and say see you 5 minutes later
12

5 minutes later you can put the minced tofu into the tofu molds and use heavy things like elephant to let the water come out at least 20 minutes!
13

Cut the tofu into small pieces and put into the fermentation liquid and put them into refrigerated overnight
14

This time I pan-fried them until golden brown! And then you can enjoy it!