A Unique Flavor and Cultural Significance

In a recent New York Times article, Ms. Wu Hsu Pi-ying, the owner of "Dai's House of Unique Stench" in Taipei, described reactions to stinky tofu, a traditional Taiwanese fermented food: "From time to time, a tour bus full of foreigners will stop. Some love it, and some will spit it out into a napkin after the first bite."

The smell of stinky tofu is indeed memorable, but its flavor and texture can vary. While it can be steamed or served in soup, the most common version found at street food stalls is deep-fried. The deep-fried version is often more approachable for first-timers.

Traditional and Modern Production Methods

Although most soybeans consumed in Chinese cuisine are unfermented, stinky tofu is an exception in Taiwan, where it is even hailed as a national snack. Because it can be fermented using many different bacterial culture formulas, the flavor of stinky tofu products varies greatly between regions and vendors.

Traditionally, stinky tofu is soaked in a brine made from fermented milk, vegetables, and meat. The brine may also contain dried shrimp, amaranth, mustard greens, bamboo shoots, and Chinese herbs. The traditional process can take several months, whereas modern factories can sometimes complete it in just a day or two. This rapid process may impart the familiar aroma to the tofu but doesn't allow it to fully ferment.

The Unique Nutritional Value of Stinky Tofu: Equol

Like all traditional soy products, stinky tofu is a good source of "soy isoflavones," compounds that may offer various health benefits. However, what makes stinky tofu unique is that it is also rich in the isoflavone derivative "equol." Studies have found that urinary equol levels are quite high in individuals who consume stinky tofu, indicating good absorption.

Equol is produced from the metabolism of "daidzein," a soy isoflavone, by gut bacteria. Numerous studies have explored the potential health benefits of equol, including its effects on skin and menopausal symptoms. However, only about one-third of Westerners have the gut bacteria capable of converting daidzein into equol. This means that, compared to Asian populations who are more likely to produce equol, some individuals in Europe and North America may not fully reap all the benefits of consuming soy products.

In this context, directly consuming stinky tofu, which contains equol, could be a solution. If you have an adventurous palate, it is definitely worth a try.

Original Author: Mark Messina, PhD
Source: The Soy Nutrition Institute (https://thesoynutritioninstitute.com/adventurous-stinky-tofu-worth-try/)