Stinky tofu (Chinese: 臭豆腐; pinyin: chòu dòufu) is a Chinese form of fermented tofu that has a strong odor. It is usually sold at night markets or roadside stands as a snack, or in lunch bars as a side dish, rather than in restaurants.

Now that you have a comprehensive guide on making stinky tofu and answers to some common questions, you’re ready to embark on your stinky tofu culinary adventure! Enjoy experimenting with different flavors and techniques to create your own unique version of this traditional dish.

Changsha’s Stinky Tofu is made from fine soybeans and then soaked in a brine containing bamboo shoots, shiitake mushrooms, koji, and soybean meal. Stinky Tofu is gray, however, as it ferments, white fuzz will form on the surface.

2019年6月25日 · Stinky tofu has two major secrets. One is that the tofu becomes stinky, but it is not stinky. The second is the method of ingredients and the production steps of the seasoning juice.

2022年12月11日 · Stinky tofu is a variety of fermented tofu that has been allowed to rot and develop a strong, pungent odor. The tofu is usually then deep-fried or stir-fried and served as a street food or in a restaurant.

2024年4月9日 · Chinese hairy tofu, also known as stinky tofu, is a type of fermented tofu with a fuzzy white mold layer covering the surface. To make hairy tofu, fresh firm tofu is coated with a mix of beneficial molds, similar to those used in cheese making.

2023年12月10日 · Stinky tofu may have a polarizing aroma, but it’s a culinary adventure that’s not to be missed for adventurous tourists and food enthusiasts alike. From its unique fermentation process to its diverse regional variations, stinky tofu is a …

2024年10月9日 · Homemade stinky tofu can be a fun DIY project. Just be prepared for the smell. A popular street food throughout China and Taiwan, stinky tofu is known for its intense aroma.

Stinky tofu is full of essential nutrients and has a depth of flavour that no other food comes close to. Make your own stinky tofu at home with our easy recipe.

2021年3月9日 · This method involves mixing mashed stinky tofu with cold water and a little white wine vinegar or baijiu spirit in a large sealable container, then adding cubes of regular tofu and marinating for 24 hours or more, depending on your desired levels of stinkiness.