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| Place of origin | China |
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| Region or state | East Asia |
| Main ingredients | fermentedtofu |
| Stinky tofu | |||||||||||||||||||||||
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| Chinese | 臭豆腐 | ||||||||||||||||||||||
| Literal meaning | stinky tofu | ||||||||||||||||||||||
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Stinky tofu (Chinese:臭豆腐;pinyin:chòu dòufu) is a Chinese form offermented tofu that has a strongodor.[1] It is usually sold atnight markets or roadside stands as a snack, or in lunch bars as a side dish, rather than in restaurants.[2] Traditionally the dish is fermented in a brine with vegetables and meat, sometimes for months. Modern factory-produced stinky tofu is marinated in brine for one or two days to add odor. Generally speaking, stinky tofu is mainly made of tofu. After fermentation of edible mold, tofu can produce a large number of B vitamins, a variety of minerals and trace elements.[3] The flavor of stinky tofu is often mild, despite its strong smell.
Unlikecheese,[4] stinky tofu fermentation does not have a fixed formula forstarter bacteria; wide regional and individual variations exist in manufacturing and preparation.
The traditional method of producing stinky tofu is to prepare abrine made fromfermented milk, vegetables, and meat; the brine can also include driedshrimp,amaranth greens,mustard greens,bamboo shoots, andChinese herbs.[5] The brine fermentation can take as long as several months.[6]
Modern factories often use quicker methods tomass-produce stinky tofu. Fresh tofu is marinated in prepared brine for only a day or two, especially for fried or boiled cooking purposes.[7] The process only adds odor to the marinated tofu instead of letting it ferment completely.
Depending on the method of production, some stinky tofu can be linked to food poisoning outbreaks, especially if prepared traditionally and cooked at home.[8]
Stinky tofu can be eaten cold, steamed, stewed, or, most commonly, deep-fried, and it is often accompanied bychili sauce or soy sauce. The color varies from the golden, friedZhejiang-style to theblack, typical ofHunan-style stinky tofu.[5]
From a distance, the odor of stinky tofu is said to resemble that of rotten garbage or smelly feet.[9][10] Some people have compared it to the taste ofblue cheese /limburger cheese, while others have compared it to rotten meat. It is said that the more it smells, the better its flavor.[5][10]
According to a Chinese legend, a scholar named Wang Zhihe (王致和) hailing fromHuang Shan inAnhui Province invented stinky tofu during theQing dynasty.[11] After failing theimperial examination, Wang stayed in Beijing and relied on selling tofu to make a living. One day, having a huge quantity of unsold tofu on his hands, he cut the tofu into small cubes and put them into an earthen jar.[12] In a legend, Wang Zhihe also wrote a poem titled "Stinky Tofu, National Fragrance."[13]
The stinky tofu that Wang Zhihe invented gained popularity and was later served at the imperial Qing Dynasty palace. The dish has now become extremely popular inTaiwan.[10]
A 2012 chemical analysis found 39volatile organic compounds that contributed to the unique smell and taste of fermented stinky tofu. The main volatile compound wasindole, which has an intense fecal odor,[14] followed bydimethyl trisulfide,phenol,dimethyl disulfide and dimethyl tetrasulfide.[15]
Nevertheless, there have been reported cases of food scandals in China where stinky tofu is made with dead snails, fecal matter and rancid meat for odour enhancement. People who have consumed it reportedly became ill and required hospitalization.[16][17]
In the town ofPingyao, China, authorities have taken strict enforcement actions against those who sell and consume stinky tofu, due to multiple complaints from tourists and negative traits associated with stinky tofu caused by the unpleasant odour of stinky tofu, as well as possible food poisoning caused by the consumption of ill-prepared stinky tofu.[18]
Stinky tofu is made and consumed in different ways in various areas of China.[19] For example, the types of dried stinky tofu made inChangsha andShaoxing are made using different methods, and the resulting flavors are very different.[20] Huo Gong Dian (a stinky tofu shop in Changsha) makes the tofu with yellow soybeans marinated in seasoning. The stinky tofu sold inTianjin is made mostly in theNanjing style,[21] with a mild aroma. In Shanghai, stinky tofu is fried and sold on the street, typically served with a spicy or sweet sauce much like the Shaoxing variety. It is also served as a condiment tocongee, often as a part of a regular breakfast meal. InChongqing, stinky tofu on the street is usually fried and dipped in a mixture of, typically,coriander (cilantro) leaves, scallions, chili powder, Sichuan pepper and oil.[22] Stinky tofu is also sometimes dipped in Sichuan spicy hot pot. In Beijing, there is a form that is sold in jar as a curd.[23]
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InHong Kong, stinky tofu is astreet food. It is deep-fried fresh at hawkers' stalls and atdai pai dongs and sold by the bag. Stinky tofu in Hong Kong is typically served deep-fried and eaten withhoisin sauce.[24]
InAnhui, the perceived deliciousness of stinky tofu depends mainly on its spiciness: the spicier it is, the more it suits the local favor.[25] Chinese legend says that stinky tofu was invented by a man from Anhui province, and indeed it is common to attribute the creation of tofu dishes in general toAnhui cuisine, as Anhui is seen as the birthplace of tofu.[26]
Stinky tofu is a symbol of Changsha street snack, also calledchou ganzi (smelly jerky) by local people.[27]Changsha stinky tofu is famous of its spicy flavor. Different than Sichuan stinky tofu, Changsha-style has black crackling. Changsha stinky tofu is made from brine composed of winter bamboo shoots,koji, andshiitake mushrooms. After the surface grows white hair-like filaments, and once it turns grey, the stinky tofu is ready to be fried. Chopped mustard, chili, and shallot are regular toppings on Changsha stinky tofu.[28] Along withXiangtan lotus seeds andYongfeng chili sauce, Changsha stinky tofu is known as one of "Hunan Sanbao" or one of Hunan's three treasures.[29]
There is one famous kind of stinky tofu inNanjing, called "Gaochun stinky tofu". It has different kinds of brine than Changsha style stinky tofu. The brine needs to be made of rotten pickles and its stinky smell will be very natural. Similar to Changsha-style stinky tofu, it also has black crackling.[30]
InSichuan, stinky tofu is often flavored withmala, a spicy and numbing seasoning made fromchilli andSichuan peppercorns.[31][32] Sichuan-style stinky tofu does not need to be deep-fried in the oil, so it does not have black cracklings. It needs to be stir-fried and boiled with different kinds of spices.[citation needed]
Stewed stinky tofu is served in a thick soup. A Sichuanmala base is often used, but can vary. The spicy broth of a mala base is said to be able to mask the smell and taste of the tofu.[33]
InTaiwan, stinky tofu is commonly found at stalls innight markets. Taiwanese stinky tofu is cooked with many methods including frying, steaming, cooking in soup, and barbecuing, but is most commonly found in its fried form.[34] The Shenkeng Old Street inNew Taipei'sShenkeng District is known for having an entire boulevard dedicated to eateries serving Taiwanese varieties of stinky tofu.[35]
Fried stinky tofu is the most common variety found in Taiwanese night markets and is considered to be less pungent than other varieties. It is almost always served with pickled cabbage and garlic sauce.[33]
Steamed stinky tofu in Taiwan is considered to be the most pungent variety of stinky tofu available. It is typically served with pickled cabbage, chili sauce, and garlic sauce.[33]
Barbecued stinky tofu is a popular stinky tofu variety believed to have originated in Taipei's Shenkeng District, and is served in many of Taiwan's night markets.[36] It is often described as have a nutty, smooth center and a spongy outer skin.[37] Cubes of stinky tofu are speared on a bamboo skewer are roasted over charcoal with roasted meat sauce. Because of the huge amount of seasonings, the unpleasant odor of barbecued stinky tofu is comparatively weaker. Therefore, barbecued stinky tofu is interesting for people trying stinky tofu for the first time.[38]
Stinky tofu can also be found in specialty restaurants in some parts of the United States (with preparation methods altered where needed to comply with U.S. food safety laws). Besides restaurants, some grocery stores are starting to carry packaged ones to make easily at home.[9][10][39]
Tofu King has opened a second eatery in Arcadia, which is good news to those seeking the Taiwanese, deep-fried fermented dish.[...] But this is not a masochist's stinky tofu. This is a subtle, carefully controlled, artful bit of fermented snackery. The stuff is almost delicate. If blue cheeses / limburger cheeses and stinky tofus are the foods that smell like feet, this stinky tofu smells like Natalie Portman's feet – at least in a fanboy's imagination.[...] The tofu burial ought to last for a week, and that's how they used to do it, but the health department didn't approve, so they've shortened the fermentation bath to three days. Thus: half-ripened, gateway stinky tofu.[...] The original Rowland Heights branch of Tofu King reigns over a small shopping mall alleyway food court.[...] The original branch is still around and is still tops for old-school Chinese night-market, street-food charm, but for maximum culinary pleasure, follow Mel Chang to the new Arcadia branch.
Some say it smells like dirty socks, while others say its stench is akin to that of rotting cheese, dirty garbage, or manure.[...] Stinky tofu fans claim that the more stinky the tofu, the tastier it is.[...] Stinky tofu is said to have its roots in the southeastern maritime areas of China. According to legend, a tofu vendor named Wang Zhi He invented stinky tofu during the Qing dynasty. He had a lot of unsold tofu, so he cut it into small cubes and put it in a jar for several days. The tofu fermented and turned a greenish color. He tried the smelly tofu and found that it tasted delicious, so he decided to start selling it at his store.[...] Henry's Taiwan Kitchen is a leading Taiwanese restaurant with locations in Seattle, Washington and Tempe, Arizona. Get your stinky tofu fix and sample other authentic Taiwanese dishes at Henry's Taiwan Kitchen!
The Orange Tree Square Shopping Center, a small shopping center backed up hard against the 5 freeway at Jeffrey Road, gains another strong player in the cuisine of that nation. This is the first Orange County location of Tofu King, which has other shops in Rowland Heights and Arcadia. It joins other Taiwanese heavyweights as 101 Noodle Express, Liang's Kitchen, Yu's Garden, Home Town Deli, and Lao Dong Beef Noodles.
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