Stinky tofu

Stinky tofu (Chinese: 臭豆腐; pinyin: chòudòufu) is a form of fermented tofu that has a strong odor. It is a popular snack in East and Southeast Asia, particularly in China, Taiwan, and Hong Kong.

History

The exact origins of stinky tofu are unknown. According to a popular folk story, stinky tofu was invented by a man named Wang Zhi-He during the Qing Dynasty. However, there are many variations of this story, and the true origin of stinky tofu remains a mystery.

Preparation

Stinky tofu is made by fermenting tofu in a brine made from fermented milk, vegetables, and meat. The brine can also include dried shrimp, amaranth greens, mustard greens, bamboo shoots, and Chinese herbs. The fermentation process can take several days or even weeks, and it results in tofu that has a strong, pungent odor.

Consumption

Stinky tofu can be eaten cold, steamed, stewed, or, most commonly, deep-fried. It is often served with chili sauce, soy sauce, or hoisin sauce. Despite its strong odor, stinky tofu is said to have a rich, savory taste.

Cultural significance

Stinky tofu is a popular street food in many parts of China, Taiwan, and Hong Kong. It is often sold at night markets and roadside stands. In addition to its popularity as a snack, stinky tofu is also considered a comfort food by many people in these regions.

Health benefits

Stinky tofu is a good source of protein and calcium. It also contains beneficial bacteria that can aid digestion.

See also

• Fermented foods
• Tofu
• Chinese cuisine
• Taiwanese cuisine
• Hong Kong cuisine

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