Stinky Tofu, a dish that is as intriguing as its name, has been a culinary sensation in East and Southeast Asia for centuries. This fermented tofu, known for its strong odor, is a popular street food in China, Taiwan, and Hong Kong. But why is this pungent food so popular? The answer lies in its unique flavor profile. Stinky Tofu, despite its smell, has a surprisingly mild taste. The fermentation process gives it a rich, complex flavor that is both savory and slightly sweet. The texture is another highlight – crispy on the outside, soft and creamy on the inside. It’s often served with chili sauce or soy sauce, adding another layer of flavor. The contrast between its notorious smell and its delightful taste is what makes Stinky Tofu a must-try for food adventurers. It’s a testament to the saying, “Don’t judge a book by its cover,” or in this case, a food by its smell!
Where to try the best Stinky Tofu
Stinky Tofu, a popular Chinese delicacy, is best enjoyed in Taiwan, where it is considered a street food staple. The night markets of Taipei, such as Shilin Night Market, are renowned for serving the best Stinky Tofu. The tofu is fermented, deep-fried, and served with pickled cabbage and chili sauce, offering a unique blend of flavors. Another place to try this dish is Shenkeng Old Street, known as the “Stinky Tofu Street” of Taipei. Here, you can find a variety of Stinky Tofu dishes, from barbecued to soup versions. For a more upscale experience, head to Dai’s House of Stinky Tofu, a restaurant that specializes in this dish. Despite its pungent smell, Stinky Tofu is a must-try for food adventurers.
Shilin Night Market: https://www.travelking.com.tw/eng/tourguide/nightmarket/shilin-night-market.html
Shenkeng Old Street: https://www.rtaiwanr.com/taipei-city/shenkeng-old-street
Dai’s House of Stinky Tofu: https://www.tripadvisor.com/Restaurant_Review-g293913-d615720-Reviews-Dai_s_House_of_Unique_Stink-Taipei.html
Where did Stinky Tofu come from
Stinky Tofu, also known as Chòu Dòufu, is a traditional Chinese dish that has a history dating back to the Qing Dynasty (1644-1912). The dish is believed to have been invented by a man named Wang Zhi-He, who lived in Huizhou, Anhui Province. According to legend, Wang was a failed scholar who started selling tofu to make a living. One day, he had a surplus of unsold tofu, which he cut into cubes and left in an earthen jar. After a few days, the tofu fermented and turned greenish, emitting a strong odor. Despite its smell, Wang tasted it and found it surprisingly delicious. He then started selling this fermented tofu, which quickly gained popularity. Today, Stinky Tofu is a beloved street food in China, Taiwan, and other parts of Asia, known for its pungent smell and unique flavor. It is often deep-fried and served with chili sauce or soy sauce.
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