Stinky tofu is one of the most popular snacks in Hong Kong, China, and Taiwan, and its smell is likely to be a memorable part of any trip. For first-time visitors, the stench can be overwhelming, and catching it down a Beijing side street is likely to make you cry. The dish is served in hundreds of street food vendors, street vendors, and small restaurants.
Traditionally, it is tofu that has been fermented into a mixture of fermented milk and a vegetable, meat and fish based brine, or some combination of the three. For truly smelly tofu, the brine must be weeks or even months old.
In reality, business concerns mean that the street vendor finds himself where factory-produced stinky tofu that has only been soaked in brine for just a few days is often sold. Unless you eat the dish at a restaurant or street vendor advertising stinky tofu ‘homemade’, you’ll probably end up eating the factory version. This is at least smelly.
How do you serve stinky tofu?
The style of cooking and serving varies by country and region. In Hong Kong, Shanghai, Taiwan, and Chinatown around the world, it is generally fried in vegetable oil and served with chili and soy sauce. Other regional variations include steamed or stewed stinky tofu, sometimes served as part of a larger main dish or in a soup.
Fried stinky tofu is considered the classic dish. It is usually served in small cubes skewered and placed on a plastic plate, sometimes with pickles poured on top.
Is it really stinky?
Oh yeah, it absolutely sucks. Various critics and gourmets have tried to capture the smell with words such as “old socks,” “blue cheese,” and simply “garbage.” It’s incredibly powerful and you won’t have to lick your lips.
Even those who enjoy the taste admit that the smell is really awful and that the attraction is in the taste. There is also a consensus among fans that the smellier the tofu, the tastier. Many tofu vendors earn a reputation for producing the smelliest tofu.
What does it taste like?
Fortunately, the taste is much less pungent than the smell, although some newbies are unlikely to be reaching out for a second help. The shorter fermentation times mean that some stinky tofu may actually taste a little soft. Drizzle some chili or soy sauce on top to mask the smell and add some flavor.
Like many Cantonese dishes, texture is important and biting into stinky tofu is similar to biting into soft cheese. It should be golden brown and crisp on the outside from deep frying and smooth on the inside. It will also be dripping grease and very, very hot inside. And you don’t want to eat it cold: If you think the smell is too strong, then just try biting into the cold stinky tofu.
Where can I try stinky tofu?
If you’re in Hong Kong, Shanghai, or Taiwan, you shouldn’t have any difficulty finding stinky tofu, just follow your nose. Stinky tofu is mostly sold at outdoor street vendor stalls. A popular destination is night markets, such as Temple Street in Hong Kong.
Elsewhere, your local Chinatown is sure to have a place that serves this stinky dish.
