.jpg&w=3840&q=75)
4 Serves
100 Mins
Prepare the stinky tofu by patting it dry with paper towels to ensure a crispy crust during frying.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
.jpg&w=3840&q=75)
LebaneseVitamin 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
15 µg / 400 µgCalcium
343 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
30 mg / 420 mgPhosphorus
95 mg / 1,250 mgPotassium
123 mg / 4,700 mgSodium
298 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
0 gAlcohol
0 g
Heat a generous amount of cooking oil in a deep-frying pot or wok until it reaches approximately 175°C.
Carefully place the stinky tofu into the hot oil and fry until golden brown and crispy on all sides.
Remove the tofu using a slotted spoon and drain on a wire rack to remove excess oil.
Season the fried tofu with a light dusting of salt and pepper, and serve immediately while hot.
1
g6
g4
g
Japanese