愈臭愈好吃？【台式臭豆腐】家庭配方大公開❗️不怕憐居投訴 How to Make Stinky Tofu: Fermentation and Frying Techniques
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豆腐是少數不發酵的豆製食品，一旦大豆製成豆腐 就可以發酵了。
發酵滷水可以全植物，古代還會放內類，越腥臭的滷水製出的臭豆腐越受歡迎。為了增加風味，可加入小魚乾、櫻花蝦、乾貝等乾貨，容易取得也比較衛生安全。
臭豆腐之所以臭，是老豆腐浸泡在臭滷水中，臭滷水中的，讓水中的微生物菌叢，如芽孢桿菌、腸球菌、乳酸菌、酵母菌分解蛋白質，因此在未添加醬料的情況下仍能散發出兼具鹹香的鮮臭味，使豆腐組織鬆弛，質地變滑順。豆腐中的蛋白質被分解成含硫胺基酸，產生硫化氫、氨等氣體，跟腐臭蛋所發出的氣體相同，甚至有人覺得像坑渠水的氣味。
臭豆腐經過油炸後，臭味減輕，雖然臭豆腐有很多料理方法，油炸臭豆腐應該是最具代表性的吧 ^^。
用臭滷水發酵 2 天油炸，氣味並沒有想像中的難聞，是記憶中的微臭的氣味，吃起來完全沒有臭味留在口腔，聞臭吃香，硬豆腐組織變嫩，軟綿有彈性，充滿孔洞的組織蘸醬汁非常好吃，這個微臭版本已經很好吃了。
我把臭滷水進行二次發酵 3 週，浸泡豆腐時間延長到 7 天。這次的臭豆腐味道更「濃郁」了，皮金黃薄脆豆腐滑嫩，超好吃﹗外酥內軟﹗天啊﹗是記憶中的台式臭豆腐的味道﹗
從這次的經驗總結，滷水發酵時間，最好在第 3 週至第 6 週之間使用，第 6 週進入後熟期會更嗆鼻和刺激，進入第 9 週後的氣味更難聞了。倒是有死忠嗜臭者擁護「特臭版本」，聞到臭味立即燃起雄雄的激情。大臭、小臭和不臭，你喜歡那一種？下次我會挑戰港版臭豆腐，喜歡視頻記得訂閱我呀，多謝觀賞。
雖然臭豆腐在發酵過程中會產生許多營養成份，尤其是維生素 B12 及乳酸菌等。透過蒸、煮、炸等不同的調理方式，使營養價值不盡相同。特別油炸應該把維生素和乳酸菌殺到一個不剩。需要補充益生菌，可以選乳酪、發酵黃瓜酸菜、納豆、起司等。所謂越好吃越邪惡，淺嚐﹗淺嚐﹗
台式泡菜視頻製作中……
◤臭滷水♦︎材料
- 紅／白莧菜根部和口感較粗的部份 100 g
- 鴻禧菇或雪白菇的基底 30 g
- 小魚乾 12 g
- 櫻花蝦或蝦米 10 g
- 乾元貝 (乾瑤柱) 3 顆
- 蒜頭拍扁 20 g (5 顆)
- 老薑拍扁 5 g
- 餐桌鹽 1 小匙
- 米酒 1 大匙
- 普洱茶包 1 個
- 糙米 160 g
- 飲用水 1500 ml
◤臭滷水二次發酵♦︎材料
- 紅莧菜根部和口感較粗的部份 200 g
- 鴻禧菇或雪白菇的基底 30 g
◤醬汁♦︎材料
- 飲用水 70 ml
- 玉米澱粉 (鷹粟粉) 2 小匙 (10 ml)
- Demerara 原蔗糖 2 小匙
- 釀造醬油 2 大匙 (30ｍl)
- 黑醋 1 大匙 (15 ml)
- 獨子蒜半顆 (剁成蒜末）
- 喜辣可加入自製辣椒醬／巿售的辣辣醬 2 小匙
製作前請觀看「清潔與消毒」的視頻
◤嗅滷水♦︎做法
❶白、紅莧菜都可以，切下根部和口感較粗的部分，剩下沒用的葉子可做其他料理如煮湯，莧菜根帶有很多泥土，先放在盤裡把黏附的泥土或髒物泡軟，放在流水下中沖洗乾淨，注意把髒東西或爛根取走，否則會影響發酵，瀝乾水份
❷鴻禧菇買回來後不需要水洗，基底切出來備用。基底由玉米梗等做成，養分很多，為臭滷水發酵時提供營養，使其發酵更快。菇放入有孔容器冰箱保存做其他料理
❸自來水含有氯氣殺菌不利於發酵，要先煮沸後放涼讓氯氣蒸發，靜置一晚，第二天即可使用。用飲用水洗糙米，攪拌磨擦讓水變得混濁，過濾糙米，洗米水備用
❹發酵容器建議能密封的玻璃瓶，避免發酵液與容器產生化學反應。玻璃瓶使用前要消毒烘乾，做法可觀看我的視頻(清潔與消毒)。依次放入瀝乾的莧菜根、鴻喜菇基底
❺沙甸魚小魚乾、乾貝(乾瑤柱)、櫻花蝦、去皮獨子蒜、去皮老薑、餐桌鹽、米酒、普洱茶葉剪開包裝只要茶葉，最後倒入糙米的洗米水
❻進行有氧發酵，水不用倒滿。瓶蓋上套長密封的膠墊，膠墊有助阻止氣味外延，蓋好，放入密封盒裡面，放在陰涼處發酵大約 3 週（參考溫度：室溫 26ºC濕度 83%）
❼未開始發酵時水還算清澈，第 3 ~ 4 天水開始變得混濁，第1週每 1～2 天讓滷水呼吸，其他時間靜置不用去理會它。氣泡出現表示微生物開始活動了，也開始產生氣味，我這瓶有酸味和煙熏味。怕隣居投訴 1 週後不再打開瓶蓋
第 1 週
❽從密封箱取出時臭味很明顯了，打開時要有心理準備，帶口罩
3 週後
❾滷水臭氣濃郁，倒入另一個消毒過的容器，過濾殘渣，發酵殘餘可放入廚餘機，沒廚餘機必須用夾鏈袋包好
❿第一次發酵的臭滷水已經可以用了，直接倒入消毒過的深度容器發酵豆腐，套 2 個夾鏈袋以免氣味溢出，冰箱冷藏 1~2 天便可以拿去炸了，未用完的滷水也可放冰箱 1 個月
第二次發酵
⓫臭滷水發酵液可再次餵養增加風味，取出在冰箱趟了 2 天的滷水，再次加入莧菜根和鴻喜菇基底，進行第 2 次發酵。這次套上夾鏈袋，雙重密封防止味道外溢，再發酵 2～3 週，冬天再延長半個月
◤炸豆腐♦︎做法
⓬板豆腐炸起來比較不會碎，也容易脆，每100g 含 9g 蛋白質的板豆腐，很適合做臭豆腐。板豆腐切方丁，準備一個有深度的盒子，倒入二酵滷水 (共發酵 6 週)，記得所有容器和工具必須消毒烘乾，讓每一塊豆腐都均勻的泡在裡面，把蓋子蓋緊，再用兩層夾鏈袋密封起來，再放入冰箱味道比較不會跑出來，這次我放冰箱冷藏 7 天
⓭豆腐放在滷水裡發酵時間越長，質地變得更細膩，更容易破碎，泡滷水 2 天，泡滷水 7 天表面變灰，取出時要更小心，放在鋪有烘焙紙的烤盤上
⓮75ºC 烘乾 1 小時，否則太多水份丟油鍋有油爆風險，摸上去微濕就可以了，若角邊也乾燥炸起來會硬，口感不夠好吃
⓯下鍋前再用廚房紙吸收多餘水份
⓰適合高溫加熱：茶籽油、酪梨油、米糠油，油加熱至 175ºC，豆腐下鍋前表面塗油，不會沾網篩。有些人用筷子測試油溫，拿ㄧ隻筷子放入油鍋，筷子周圍有冒小泡泡，表示油溫可以了。可能我用的鍋具不同吧，我的筷子放進 170ºC 和 190ºC 的滾油裡還是毫無反應，還是乖乖用溫度計
⓱中火，網篩連同豆腐一起下鍋，油溫驟降至 150ºC，上調溫度，大家可依據自己的鍋具和爐具調整，油溫最好保持在 160~170ºC 之間
⓲豆腐下鍋後，先不要翻動，炸約 5 ～ 6 分鐘後，豆腐開始浮起來。7 ～ 8 分鐘後 泡沫變大表示水份減少，豆腐炸到表面金黃色，取出將豆腐靜置一會，再開大火油溫 170ºC 再炸ㄧ次，炸一下就取出瀝油，這樣更酥，但是比較上火，炸物一定是即炸即吃
◤醬汁♦︎做法
❶室溫飲用水加入玉米澱粉，攪拌至澱粉溶化
❷加入原蔗糖，加熱至溶化
❸加入釀造醬油、黑醋、蒜末，加熱至濃稠用用木匙輕刮鍋底，醬汁流動較漫和變少，可輕易撥開見底，醬汁就完成囉～
Recipe in English
Tofu is a rare unfermented soy product, it can be fermented once soy is made into tofu. The fermentation brine can be all plant-based. The longer the fermentation, the more popular the stinky tofu. After oil frying, the smell diminishes, and it’s the most representative way of cooking stinky tofu.
Tofu is one of the few non-fermented soy-based foods. Once soybeans are made into tofu, it can then be fermented.
The fermented pickling liquid can be entirely plant-based. In ancient times, they would even add internal organs to it. The more pungent and stinky the pickling liquid, the more popular the stinky tofu produced would be. To enhance the flavor, you can add small dried fish, dried shrimp, and dried scallops – these are easy to obtain and relatively safe.
The reason stinky tofu is smelly is that aged tofu is soaked in the stinky pickling liquid. The microorganisms in the pickling liquid, such as Bacillus, Enterococcus, Lactobacillus, and yeast, break down the proteins. So even without added seasonings, it can still release a pungent, salty-savory aroma, making the tofu texture soft and smooth. The proteins in the tofu are broken down into sulfur-containing amino acids, producing hydrogen sulfide, ammonia, and other gases – similar to the odor of rotten eggs or sewage.
After deep-frying, the stinky aroma of stinky tofu is reduced. While there are many ways to prepare stinky tofu, deep-fried stinky tofu is likely the most iconic version.
By fermenting the pickling liquid for 2 days and then deep-frying, the smell is not as offensive as one might imagine – just a mild, lingering aroma. There is no unpleasant aftertaste. The firm tofu texture becomes tender and bouncy, with a porous structure that soaks up the sauce very well, making it delicious.
I proceeded to ferment the pickling liquid for 3 more weeks, and soaked the tofu in it for 7 days. This produced an even “richer” stinky tofu flavor. The golden, crispy outer layer with a soft, smooth interior is absolutely delicious! It captures the authentic Taiwanese stinky tofu flavor I remember.
From this experience, the ideal pickling liquid fermentation time is between 3 to 6 weeks. After 6 weeks, it enters a more pungent, irritating phase, and by 9 weeks the aroma becomes unpalatable to most. Though there are hardcore stinky tofu enthusiasts who swear by the “extra stinky” version, whose passion is immediately ignited by the pungent smell. Whether you prefer it extra stinky, mildly stinky, or not stinky at all – which do you like? Next time I’ll try to recreate the Hong Kong-style stinky tofu. If you enjoy the video, remember to subscribe! Thank you for watching.
While stinky tofu does develop many beneficial nutrients during fermentation, such as vitamin B12 and probiotics, the cooking methods like steaming, boiling, and frying can diminish these. Especially deep-frying, which likely destroys most of the vitamins and probiotics. To replenish probiotics, you can consume other fermented foods like yogurt, fermented pickles, natto, or cheese. The saying goes, “The more delicious, the more sinful.” Enjoy in moderation!
I’m working on a video for Taiwanese-style pickled cabbage…
◤Stinky Marinade ♦︎ Ingredients
Red/white amaranth stems and tougher parts 100 g
Oyster mushroom or white button mushroom stems 30 g
Small dried fish 12 g
Dried sakura shrimp or dried shrimp 10 g
Dried scallops (dried conpoy) 3 pieces
Garlic, smashed 20 g (5 cloves)
Old ginger, smashed 5 g
Table salt 1 tsp
Rice wine 1 tbsp
Pu-erh tea bag 1
Brown rice 160 g
Drinking water 1500 ml
◤Second Fermentation of Stinky Marinade ♦︎ Ingredients
Red amaranth stems and tougher parts 200 g
Oyster mushroom or white button mushroom stems 30 g
◤Sauce ♦︎ Ingredients
Drinking water 70 ml
Corn starch (cornflour) 2 tsp (10 ml)
Demerara sugar 2 tsp
Brewed soy sauce 2 tbsp (30 ml)
Black vinegar 1 tbsp (15 ml)
Half a head of garlic, minced
Add homemade chili sauce/store-bought chili sauce to taste, around 2 tsp
Please watch the “Cleaning and Sanitation” video before proceeding.
◤Instructions
❶ Wash the cabbage/amaranth leaves thoroughly. Remove the tough bottom stems and discard any damaged parts. Soak the leaves in water to loosen any dirt, then rinse under running water to clean. Make sure to remove any rotten or dirty parts that could affect the fermentation.
❷ For the oyster mushroom stems, you don’t need to wash them. Chop the stems and set aside. The stems contain a lot of nutrients that will help facilitate the fermentation process.
❸ Use filtered or boiled-then-cooled water instead of tap water, as chlorine in tap water can inhibit fermentation. Wash the brown rice and let the cloudy rice water settle, then reserve this water for later use.
❹ Use a sealable glass jar as the fermentation container. Sterilize the jar thoroughly before use. Layer the cleaned cabbage/amaranth leaves and the chopped mushroom stems in the jar.
❺ Add the following ingredients: dried small sardines, dried scallops, dried shrimp, peeled garlic, peeled ginger, table salt, rice wine, and pu-erh tea leaves. Finally, pour in the reserved rice washing water.
❻ Allow the mixture to ferment aerobically. Cover the jar with a tight-fitting lid, but don’t seal it completely. Place the jar in a cool, dark place and let it ferment for about 3 weeks (suggested temperature: 26°C, 83% humidity).
❼ In the first 3-4 days, the water will start to become cloudy, indicating the start of fermentation. For the first week, open the lid every 1-2 days to allow the mixture to “breathe”. After that, you can leave it undisturbed. The appearance of bubbles means the microbes are active, and you may start to notice a sour and smoky aroma.
❽ After the first week, the strong odor will be very apparent when you open the jar, so be prepared and wear a mask.
❾ The stinky brine is poured into another sanitized container, the residue is filtered, and the remaining fermentation can be put into a food waste recycler. If there is no food waste recycler, it must be packed in a zipper bag.
❿ The first fermented stinky brine is now ready to use. Directly pour it into a sanitized deep container to ferment the tofu, seal with 2 zipper bags to prevent odor from escaping, and refrigerate for 1-2 days before frying. The unused brine can also be stored in the refrigerator for up to 1 month.
⓫ The fermented stinky brine can be fed again to increase the flavor. Take out the brine that has been refrigerated for 2 days, and add amaranth roots and shitake mushroom base for the second fermentation. Seal with double zipper bags to prevent odor from leaking out, and ferment for 2-3 weeks. In winter, extend the fermentation by another half a month.
◤Fried Tofu♦︎ Preparation
⓬ Pressed tofu is less likely to crumble and easier to make crispy when fried. 100g of pressed tofu contains 9g of protein, making it very suitable for making stinky tofu. Cut the pressed tofu into cubes, prepare a deep container, and pour in the doubly fermented brine (total fermentation time of 6 weeks). Remember that all containers and tools must be sanitized and dried. Submerge each tofu cube in the brine, cover the lid tightly, and seal with two layers of zipper bags, then refrigerate. This helps prevent the odor from escaping.
⓭ The longer the tofu is fermented in the brine, the more delicate the texture becomes, making it more prone to breaking. Soaking the tofu in the brine for 2 days results in a gray surface when taken out, so extra care is needed.
⓮ Dry the tofu at 75°C for 1 hour to remove excess moisture, otherwise, there is a risk of oil splashing when frying. The tofu should feel slightly damp to the touch. If the corners are too dry, the fried tofu will be hard and not have a good texture.
⓯ Blot the surface of the tofu with kitchen paper to absorb any remaining moisture before frying.
⓰ Suitable high-heat oils are tea seed oil, avocado oil, or rice bran oil. Heat the oil to 175°C. Coat the tofu surface with oil before frying to prevent sticking to the frying basket.
⓱ Use medium heat. Lower the tofu in the frying basket into the oil, the temperature will drop to 150°C. Adjust the heat to maintain the oil temperature between 160-170°C.
⓲ After putting the tofu in the oil, do not flip it immediately. Fry for 5-6 minutes until the tofu starts to float. After 7-8 minutes, when the bubbles get bigger, indicating reduced moisture, the tofu will be golden brown. Take it out and let it rest for a while. Then, fry it again briefly at 170°C to make it extra crispy, but be careful not to overdo it as fried foods are best consumed immediately.
◤Dipping Sauce♦︎ Preparation
❶ Mix room temperature drinking water and corn starch until the starch is dissolved.
❷ Add raw cane sugar and heat until dissolved.
❸ Add brewed soy sauce, black vinegar, and minced garlic. Heat until thickened, stirring with a wooden spoon. When the sauce flows more slowly and you can easily see the bottom of the pan, the sauce is ready.
