Low Sodium Stinky Tofu

Discover the bold flavors of *Low Sodium Stinky Tofu*, a healthier twist on the iconic street food that celebrates its intense umami profile without overwhelming sodium levels. This creative recipe uses extra-firm tofu fermented in a fragrant brine of unsalted vegetable broth, low-sodium fermented bean curd, and unsweetened soy milk, balanced with the aromatic touch of garlic, ginger, and Napa cabbage. After a 24-48 hour fermentation, the tofu is lightly coated with a cornstarch slurry and fried to golden, crispy perfection. A drizzle of sesame chili oil adds a subtle kick, making this dish a savory delight with a satisfying crunch. Perfect for those seeking the unique experience of stinky tofu with a lower salt content, this recipe is a must-try for adventurous eaters and thoughtful entertainers alike. Ideal for serving as a shareable appetizer or a bold centerpiece, it’s a guaranteed conversation starter!

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 400 grams Extra-firm tofu
• 4 cups Unsalted vegetable broth
• 2 tablespoons Fermented bean curd (low sodium)
• 100 grams Napa cabbage
• 1 cup Unsweetened soy milk
• 2 tablespoons Rice vinegar
• 3 cloves Garlic
• 1 inch Ginger
• 1 teaspoon Chili flakes
• 2 tablespoons Sesame oil
• 2 tablespoons Cornstarch
• 2 cups Neutral frying oil

Directions

Step 1

Prepare the brine by combining unsalted vegetable broth, fermented bean curd, rice vinegar, and soy milk in a large container that can hold the tofu. Mix well to ensure the fermented bean curd is fully dissolved.

Step 2

Add the Napa cabbage, garlic (smashed), and ginger (sliced) into the brine. Stir gently to infuse the brine with their flavors.

Step 3

Cut the extra-firm tofu into 2-inch cubes. Add the tofu to the brine, ensuring it is fully submerged.

Step 4

Cover the container loosely and allow the tofu to ferment at room temperature for 24-48 hours. For a stronger flavor, ferment for the full 48 hours.

Step 5

After fermentation, remove the tofu and pat it dry with paper towels.

Step 6

Heat the neutral frying oil in a deep pot or wok to 350°F (175°C).

Step 7

Mix cornstarch with a small amount of water to create a light slurry. Coat each tofu piece in the slurry to create a delicate outer layer for frying.

Step 8

Carefully fry the tofu cubes until they are golden brown and crispy on the outside, about 3-4 minutes per batch. Remove and drain on a wire rack or paper towels.

Step 9

In a separate pan, heat sesame oil and lightly sauté chili flakes to create a fragrant sauce or drizzle to serve with the tofu.

Step 10

Serve the stinky tofu piping hot with the chili sesame drizzle and fresh Napa cabbage for garnish. Optionally, pair with a low-sodium dipping sauce for additional flavor.

Nutrition Facts

Serving size	(2292.1g)

Amount per serving	% Daily Value*
Calories	5161.8

Total Fat 542.2g	0%
Saturated Fat 77.8g	0%
Polyunsaturated Fat 11.7g
Cholesterol 0mg	0%
Sodium 383.2mg	0%
Total Carbohydrate 52.4g	0%
Dietary Fiber 12.8g	0%
Total Sugars 10.1g
Protein 73.5g	0%

Vitamin D 119.5IU	0%
Calcium 3195.3mg	0%
Iron 13.5mg	0%
Potassium 1820.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 90.6%

Protein: 5.5%

Carbs: 3.9%