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What is Stinky Tofu
 
Stinky tofu, or 臭豆腐 (chòu dòu fu), is a type of tofu that is fermented in a special brine, which gives it a smelly funk that lives up to its name. It can be found throughout China, usually as a street food.
Stinky tofu has a very strong smell that can be likened to rotting garbage or body odour, but eating the tofu isn’t the same as smelling it!
 
How is Stinky Tofu Made?
Tofu, a staple food in China, is made from ground soybeans. To take the process one step further and make stinky tofu, the tofu is fermented in a brine for a few days to a week.
This brine can have meat, shrimp, milk, tea, or cabbage leaves in it, and each restaurant or vendor has their own recipe that they keep secret.
From there, the tofu can be stewed, deep-fried, or braised. Deep-fried stinky tofu is one of the most popular varieties.
Some legends say that stinky tofu was invented when the owner of a food stall in the Qing Dynasty accidentally left his tofu stewing for a whole season but later discovered that the result was delicious.
 
How is Stinky Tofu Served?
Stinky tofu is served with sides like cucumber, cabbage, garlic sauce, bamboo shoots, thousand-year egg or even duck blood.
The sides help to bring out the flavour of the tofu, which, especially when deep fried, can be crispy on the outside and soft on the inside. It’s also served with sauces, which go really well with the tofu.
Stinky tofu is a street food, so it’s generally very inexpensive.
You can even make your own stinky tofu at home, if you’re really dedicated! Don’t be too put off by the smell! You might be surprised to find that you really enjoy the flavour!
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