Why recepie famous for?
How to make the perfect, albeit smelly, Shanghai street food Bringing the odious but much loved snack -- stinky tofu -- from the street into your kitchen
Ingredients
4 slices of firm tofu marinated in fermented milk (found at the tofu counter at Carrefour)3 cups vegetable oil (enough to have 1 inch of oil in your wok)
1 tbs soybean paste
1 tbs chili sauce, or dried chili flakes
Instructions
eat wok over a high flameAdd the vegetable oil
When the oil is hot enough that a splash of water or flour causes it to sizzle, it’s frying time
Carefully place the tofu slices into the oil, and gently stir to make sure they don’t stick together
Let fry, stirring occasionally, for two minutes (it will start to smell!)
When the bottoms are browned a bit, flip over and let fry for two to three more minutes, until a really nice golden and crispy crust is formed
Drain on a plate with paper towels
Place the pieces on a serving dish and top with the soybean paste and chili sauce
Serve immediately
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