Stinky tofu

Stinky tofu(Chinese:臭豆腐;pinyin:chòu dòufu) is a Chinese form offermented tofuthat has a strongodor. It is usually sold atnight marketsor roadside stands as a snack, or in lunch bars as a side dish, rather than in restaurants. 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. The flavor of stinky tofu is bitter.
Unlikecheese, 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 abrinemade fromfermented milk, vegetables, and meat; the brine can also include driedshrimp,amaranthgreens,mustard greens,bamboo shoots, andChinese herbs.The brine fermentation can take as long as several months.
Modern factories often use quicker methods tomass-producestinky tofu. Fresh tofu is marinated in prepared brine for only a day or two, especially for fried or boiled cooking purposes.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.
Stinky tofu can be eaten cold, steamed, stewed, or, most commonly, deep-fried, and it is often accompanied bychilisauce or soy sauce. The color varies from the golden, friedZhejiang-styleto the black, typical ofHunan-stylestinky tofu.
From a distance, the odor of stinky tofu is said to resemble that of rotten garbage or smelly feet.Some people have compared it to the taste ofblue cheese, while others have compared it to rotten meat. It is said that the more it smells, the better its flavor.
According to a Chinese legend, a scholar named Wang Zhihe (王致和) hailing fromHuang ShaninAnhui Provinceinvented stinky tofu during theQing dynasty.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.In a legend, Wang Zhihe also wrote a poem titled "Stinky Tofu, National Fragrance."
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.
A 2012 chemical analysis found 39volatile organic compoundsthat contributed to the unique smell and taste of fermented stinky tofu. The main volatile compound wasindole, which has an intense fecal odor,followed bydimethyl trisulfide,phenol,dimethyl disulfideand dimethyl tetrasulfide.
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.
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.
Stinky tofu is made and consumed in different ways in various areas of China. For example, the types of dried stinky tofu made inChangshaandShaoxingare made using different methods, and the resulting flavors are very different.Huo Gong Dian (a stinky tofu shop in Changsha) makes the tofu with yellow soybeans marinated in seasoning. The stinky tofu sold inTianjinis made mostly in theNanjingstyle, 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. 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.
InHong Kong, stinky tofu is astreet food. It is deep-fried fresh at hawkers' stalls and atdai pai dongsand sold by the bag. Stinky tofu in Hong Kong is typically served deep-fried and eaten withhoisin sauce.
InAnhui, the perceived deliciousness of stinky tofu depends mainly on its spiciness: the spicier it is, the more it suits the local favor.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.
Stinky tofu is a symbol of Changsha street snack, also calledchou ganzi(smelly jerky) by local people.Changsha stinky tofuis 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.Along withXiangtan lotus seedsandYongfeng chili sauce, Changsha stinky tofu is known as one of "Hunan Sanbao" or one of Hunan's three treasures.
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.
InSichuan, stinky tofu is often flavored withmala, a spicy and numbing seasoning made fromchilliandSichuan peppercorns.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.
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.
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.
Stewed stinky tofu is served in a thick soup. A Sichuanmalabase 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.
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. It is often described as have a nutty, smooth center and a spongy outer skin.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 always recommended for people trying stinky tofu for the first time.
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.The Shenkeng Old Street inNew Taipei'sShenkeng Districtis known for having an entire boulevard dedicated to eateries serving Taiwanese varieties of stinky tofu.
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).