Chinese stinky tofu: love it or hate it, there’s no ignoring it.

Stinky tofu (Chinese: 臭豆腐; pinyin: chòudòufu) is a Chinese form of fermented tofu that has a strong odor. It is usually sold at night markets or roadside stands as a snack, or in lunch bars as a side dish, rather than in restaurants.


Stinky tofu is like Limburger cheese or durian, which is to say, delicious beneath the stink. In fact, most stinky tofu is relatively mild in flavor. It’s the smell that gives it a semblance of character—brines vary and can include anything from fermented milk to shrimp—and once you settle into it, it’s not that bad. There are variations, of course, with some places priding themselves on stinky tofu so fermented that it looks like a dirty sponge, but it mostly just tastes saltier.

Recipe for stink tofu:

Stir fried soy bean with stinky tofu
Raw stinky tofu 8 pieces
Soy bean 100g
Oil
Sugar
Light soy sauce
Cooking instruction:

  1. Clean the stinky tofu, slice each piece into 4 even pieces. Strain the water, put it aside.
  2. Heat enough oil in the wok to deep fry the stinky tofu until they turn golden yellow, take it out.
  3. Left little oil in the wok, add soy bean, keep stirring until they change color, add stinky tofu, pour little water, add enough salt, sugar, light soy sauce, use medium heat to cook about 2 minutes, then take it out.