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Stinky Tofu (臭豆腐)

July 21, 2009 by Jennifer Che 6 Comments

If you’ve never had stinky tofu (chou do fu) before, you might be really grossed out by the idea of the dish. Smelling the dish wouldn’t help either. Essentially, stinky tofu is tofu that has been fermented and smells like it has gone bad.

It is a popular street snack in Asia and you often find it in night markets. You can enjoy it deep fried, steamed, or many other ways. The fried version is a bit less stinky, and is a good place to start if you’ve never had this dish before. Typically, stinky tofu is accompanied by a strong sauce, either spicy or sweet. It is made by marinating tofu in a brine of fermented milk, vegetables, and fermented shrimp for a minimum of several hours.

The fermentation process creates a broth that is full of good bacteria cultures, sort of like yogurt. Because bacteria cultures differ from location to location, the complex flavors of stinky tofu can vary a lot depending on where it’s made. Similar to cheese, location, temperature, and time can wildly affect the flavor of a final stinky tofu product. Oftentimes, stinky fermentation broths take months to develop.

Once the broth is ready, the tofu is marinated in the broth for 4-6 hours. During this time, enzymes in the broth break down the proteins in the tofu. This chemical process releases compounds such as hydrogen sulfide and ammonia, which may account for some of the stinky smells. Of course, the process also creates a lot of complex, “flavorful” amino acid molecules as well.

Many people associate the smell of stinky tofu with garbage or sewage. Nevertheless, people who swear by the dish claim that the stinkier the tofu, the better it is. It’s an acquired taste, sort of like blue cheese, fois gras, or other strong tasting foods. I have had mild stinky tofu a number of times, and I think it’s OK, although I don’t think I could handle the really strong stuff.

In Boston, you can get stinky tofu at Taiwan Cafe, Jo Jo Taipei, and Gourmet Dumpling House. It’s supposedly mild at these restaurants, so it’s not a bad idea to start there before trying it straight off the streets of Asia!

©2009-2014 Tiny Urban Kitchen
All Rights Reserved

Filed Under: Chinese, Taiwanese

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Comments

  1. Justin says

    July 21, 2009 at 9:07 pm

    i really like Taiwan Cafe in Boston, but I definitely didn’t try the stinky tofu there. we have a good spot for this in flushing, queens called Spicy & Tasty. The first time I tried it, I have to say I was in shock. And I felt like I smelled like the tofu for days.

    Reply
  2. Haryoshi says

    December 16, 2010 at 4:58 am

    nice post….

    visit me ok….
    repository of pharmacy, andalas university

    Reply
  3. Dylan says

    November 20, 2016 at 8:39 pm

    mmmmmmmmmmmmmmmmmmmmmmmm

    Reply
  4. Joseph says

    April 4, 2017 at 10:15 pm

    Do you have any recipes or guidelines for making your own stinky tofu?

    Reply
    • Jennifer Che says

      April 6, 2017 at 11:20 pm

      Nope, never tried making it before!

      Reply

Trackbacks

  1. Cooking with Tofu & Tempeh | Mary's Reality Based Nutrition says:
    June 12, 2018 at 12:44 pm

    […] My grandson is staying with us this week. When I told him about the subject of this post he asked if I was going to talk about “black tofu” also called “stinky tofu”. I had never heard of this before so I googled it ???? It sounds awful to me. I will let you decide. Tiny Urban Kitchen: Stinky Tofu […]

    Reply

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Welcome to Tiny Urban Kitchen!

JenChe

Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am a Boston to Hong Kong transplant, born and raised in Ohio with parents from Taiwan. Feel free to head on over to the About page if you want to learn more about me, or just explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!
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