4 Serves
119 Mins
Pat the stinky tofu dry using paper towels to ensure it fries evenly without splattering.
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Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
18 µg / 400 µgCalcium
412 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
36 mg / 420 mgPhosphorus
116 mg / 1,250 mgPotassium
158 mg / 4,700 mgSodium
379 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
2 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
1 gAlcohol
0 g
Heat a generous amount of high heat cooking oil in a deep-frying pot or wok over medium-high heat until it reaches 175°C.
Carefully add the stinky tofu to the hot oil and fry for 5 to 7 minutes, turning occasionally, until the exterior is crispy and golden brown.
Remove the tofu using a slotted spoon and drain on a wire rack or paper towels to remove excess oil.
Season the hot tofu immediately with a sprinkle of salt and black pepper, and serve with your favorite hot sauce.
25
g95
g20
g
Yemeni
