Doufulu

Doufulu (also known as stinky tofu or chòu dòufu) is a popular fermented food and street food in many Asian countries, including China, Taiwan, and Hong Kong. It is known for its strong odor, which is often compared to rotten food or garbage.

History

The exact origins of doufulu are unknown, but it is believed to have been invented during the Qing Dynasty in China. According to legend, a tofu vendor named Wang Zhihe created doufulu by accident when he had a surplus of unsold tofu. He packed the tofu into a jar with salt and left it for several days. When he opened the jar, the tofu had turned green and had a strong odor. Despite its appearance and smell, the tofu tasted delicious and thus, doufulu was born.

Preparation

Doufulu is made by fermenting tofu in a brine made from fermented milk, vegetables, and meat. The brine can also include Chinese herbs, bamboo shoots, and amaranth greens. The tofu is left to ferment for several days to several weeks. The longer the tofu ferments, the stronger its odor becomes.

Once the tofu has fermented, it is typically deep-fried and served with chili sauce, soy sauce, or vinegar. In some regions, it is also served with pickled cabbage or radish.

Cultural significance

Despite its strong odor, doufulu is beloved in many Asian countries for its unique flavor and texture. It is often sold at night markets and street food stalls. In Taiwan, it is considered a national snack and is a staple at Taiwanese night markets.

In recent years, doufulu has gained popularity in Western countries as well. It is often featured on food travel shows and is served at some Asian restaurants in the United States and Europe.

Health benefits

Doufulu is a good source of protein and contains beneficial bacteria from the fermentation process. It is also low in calories and fat, making it a healthy snack option.

See also

• List of fermented foods
• List of tofu dishes
• Chinese cuisine
• Taiwanese cuisine

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