Stinky tofu is deep-fried tofu and is commonly matched with Taiwanese kimchi to counterbalance its greasy flavor. The stinky smell is from the industrial fermentation which takes less time and facilitates great amounts of health food product.
Where is it from?
It is said in Qing Dynasty, Wang, an owner of a tofu shop, put chopped tofu with salt under the sun to preserve it for a long time. But the tofu became green after a number of days and it became the prototype for stinky tofu. Its unique smell and taste attracted the Empress Dowager, a queen of Qing Dynasty.
How do you prepare it?
Stinky tofu is one of the best-known Taiwanese foods. Because of its smell, tourists have a love-hate relationship with stinky tofu. There are mainly four flavors of stinky tofu: steamed, deep fried, spicy and grilled. Among these, the most common one is deep fried stinky tofu with Taiwanese kimchi added to counterbalance the greasy taste. What’s more, stinky tofu is also added into a hotpot. It is another unique way of enjoying stinky tofu especially in Taiwan.
Where do you buy it?
In Taiwan, it is not difficult to spot all kinds of stinky tofu stands and stores, among which, the one in Raohe St. Night Market in Taipei City is the most famous.