Stinky tofu: A Chinese dish comprised of fermented tofu that produces a strong and foul-smelling odor.

Oftentimes, stinky fermentation broths take months to develop.
The restaurant hasn’t had any problems with its stinky tofu.
It’s a challenge, however the future of the delicacy depends upon ensuring it’s made well—and safely.
Though the funky delicacy has been ingrained in the culture of Shaoxing for more than 2,500 years, its future is suddenly uncertain.
Stinky tofu, like other street food across China, is caught in the crosshairs as Chinese authorities strengthen the country’s food safety laws.

Impatient venders have already been arrested for faking stinky tofu with the addition of gunpowder, rotten fish and other inedible additions to their brine.
For stinky tofu vendors like Zhao Baoxian, this is problematic.
It comes highly recommended by diners on Dianping, the Chinese version of Yelp!

It really is typically served with pickled cabbage, chili sauce, and garlic sauce.
Stinky tofu in Hong Kong is normally served deep-fried and eaten with hoisin sauce.
To make modern stinky tofu, fresh tofu marinates for two hours in a brine of vegetables, tofu and dried shrimp that is fermenting for six months or more.
Correctly made, the brine produces a distinctive rather lacy texture in the tofu, and the insides taste mild and custardy.
The typical open fermentation methods allow for easy contamination of the developing brine.

• But this odorous fermented bean curd is really a popular staple of Chinese and especially Taiwanese street food.
• composition is the synthesis of a large amount of vitamin B12.
• The mix of the special marinated tofu, sautéed cabbage, and the spicy sauce provide a very unique flavor.

the fermented bean curd in Changsha, Hunan Province is the most famous.
The brine ingredients of fermented bean curd in Changsha, Hunan Province are cooked with Douchi, soda ash, green alum, mushrooms, winter bamboo shoots and salt.
Then boil fermented black bean sauce, add mushrooms, winter bamboo shoots, Baijiu and other seasonings, and soak for 15 days.
The brine fermentation can take as long as several months.
Stinky tofu is a type of fermented tofu which has a strong odor.
Strong smelling preserved soybean curd is divided into two categories, dried stinky tofu and stinky sufu, both which are popular snacks.
Through the stinky tofu is small in proportions, the process is quite complicated.

Just like the most fermented European cheeses, stinky tofu makes an unforgettable impression; non-native eaters think it is either exotically tasty or unbearably repugnant.
Twice-fermented stinky tofu, chou doufu ru, makes even stinky tofu smell good.
Zhao insisted I’ve a taste, handing me a container of piping-hot tofu that had just come out of the fryer.
The funky odor mixed rather pleasantly with the rest of the taste of the cooking oil and the slightly sour, umami notes of the tofu.
The outer layer had a rough, craggy appearance, but inside, the tofu was still soft—the perfect counterbalance.

Following the surface grows white hair-like filaments, as soon as it turns grey, the stinky tofu is preparing to be fried.
Chopped mustard, chili, and shallot are regular toppings on Changsha stinky tofu.
Along with Xiangtan lotus seeds and Yongfeng chili sauce, Changsha stinky tofu is called “Hunan Sanbao” or one of Hunan’s three treasures.
The Chinese dish of “chòu dòufu” is popularly referred to as “stinky tofu” for a very good reason—it smells bad.
The tofu is highly fermented and is seasoned with soy sauce, vinegar, mashed garlic or chili paste.
Fermented bean curd can be split into fermentation and non-fermentation.
The odor of fermented fermented bean curd comes from hydrogen sulfide, indole and some stinky amino acids produced by protein fermentation.