Experience the bold flavors of Hong Kong with our Stinky Tofu Delight. This traditional dish features crispy fried tofu cubes marinated in a pungent blend of fermented ingredients, delivering a unique and unforgettable culinary adventure. Whether you're a stinky tofu enthusiast or a curious foodie, this dish is sure to tantalize your taste buds and leave you craving more.

Here's a recipe for Hong Kong Stinky Tofu:

Ingredients:

  - 1 block of stinky tofu

  - Vegetable oil, for frying

  - Pickled vegetables, for serving

Instructions:

1- Drain the stinky tofu and cut it into bite-sized cubes.

2- Heat vegetable oil in a deep frying pan or pot to 350°F (180°C).

3- Carefully add the tofu cubes to the hot oil and fry until they are golden brown and crispy, about 5-7 minutes.

4- Remove the tofu cubes from the oil and drain them on a paper towel-lined plate.

5- Serve the stinky tofu hot with pickled vegetables on the side.

Enjoy your Hong Kong Stinky Tofu!

Nutritional Values:

Here are the approximate nutritional values for the main ingredients in the Hong Kong Stinky Tofu recipe:

For Stinky Tofu:

- 1 block of stinky tofu(approx. 150g):

 - Calories: Approximately 250 kcal

 - Fat: 20g

 - Carbohydrates: 8g

 - Protein: 15g

 - Benefits: Rich in protein and fat, providing a hearty, umami flavor. It also offers beneficial probiotics if fermented.

For Vegetable Oil:

- Vegetable oil, for frying(amount varies by recipe):

 - Calories: Approximately 120 kcal (per tablespoon)

 - Fat: 14g

 - Carbohydrates: 0g

 - Benefits: Adds a crispy texture to fried foods; provides fat that helps with flavor and satiety. Use in moderation due to high calorie and fat content.

For Pickled Vegetables:

- Pickled vegetables, for serving(approx. 1/4 cup):

 - Calories: Approximately 15-20 kcal

 - Fat: 0g

 - Carbohydrates: 4-5g

 - Benefits: Adds a tangy, crunchy contrast to the tofu; provides some vitamins and minerals. Contains probiotics if fermented.

Stinky tofu provides a rich, protein-packed option with a unique flavor, while vegetable oil is used to achieve a crispy texture. Pickled vegetables add a refreshing, tangy element to balance the dish.

Please note that these values are approximate and can vary based on the specific brands and types of ingredients used.