Taiwanese Stinky Tofu (Chou Doufu)

Ingredients:

For the Tofu:

1 block of firm tofu, cut into cubes
For the Marinade:

2 tablespoons gluten-free soy sauce
1 tablespoon rice wine or cooking wine
1 teaspoon five-spice powder
1 teaspoon black bean sauce
1 teaspoon sesame oil
1/2 teaspoon ground white pepper
For Frying:

Vegetable oil, for deep frying
For Serving:

Pickled cabbage
Fermented bean curd sauce (optional)
Fresh cilantro, for garnish

Instructions:

In a bowl, mix together the gluten-free soy sauce, rice wine, five-spice powder, black bean sauce, sesame oil, and ground white pepper to create the marinade.

Place the tofu cubes in a shallow dish and pour the marinade over them. Gently toss to ensure each cube is coated. Let them marinate for at least 30 minutes.

Heat vegetable oil in a deep pot or skillet for deep frying. The oil should be around 350°F (175°C).

Carefully add the marinated tofu cubes to the hot oil and fry until they are golden brown and crispy. 

This usually takes about 3-4 minutes.

Use a slotted spoon to remove the fried tofu cubes from the oil and drain them on paper towels.

Serve the Taiwanese Stinky Tofu with pickled cabbage, fermented bean curd sauce (if desired), and fresh cilantro.

Taiwanese Stinky Tofu (Chou Doufu) is a unique and iconic street food in Taiwan. 

Despite its pungent odor, it has a delicious and crispy exterior with a soft interior. 

The marinade gives the tofu a rich umami flavor, and it's often enjoyed with various condiments to balance the strong aroma.