Stinky Tofu is a highly distinctive fermented tofu in the Chinese-speaking world, famous for its strong odor. It is commonly served as a popular snack at night markets or street stalls, and sometimes as a side dish in restaurants, beloved by a specific group of enthusiasts.

History and Origin

According to Chinese legend, stinky tofu was invented during the Qing Dynasty by a scholar from Huangshan, Anhui, named Wang Zhihe. It is said that after failing the imperial examination, Wang Zhihe stayed in Beijing and made a living by selling tofu. One day, he had a large amount of unsold tofu, so he cut it into small cubes and placed them in an earthenware jar. A few days later, he opened the jar and found that the tofu had turned green and emitted an extremely strong odor. At first, he thought it tasted terrible, but after trying it, he was surprised to find it exceptionally delicious and decided to start selling it in his shop. The stinky tofu invented by Wang Zhihe became very popular and was later even introduced to the Qing imperial court. It is rumored that Empress Dowager Cixi later named this delicacy "Imperial Green Cubes" (御賜青方).

Production Process

Unlike cheese, the fermentation of stinky tofu does not have a fixed formula of starter cultures; there are significant variations in its production and preparation among different regions and individual producers.

• Traditional Method: The traditional way to make stinky tofu is to prepare a brine made from fermented milk, vegetables, and meat; the brine may also include dried shrimp, amaranth, mustard greens, bamboo shoots, and Chinese herbs. The fermentation of the brine can take several months.
• Modern Method: Modern factories typically use a faster method to mass-produce stinky tofu. Fresh tofu is soaked in a pre-made brine for only one or two days, especially for frying or boiling purposes. This process is mainly to add odor to the soaked tofu rather than letting it ferment completely.

Stinky tofu can be eaten cold, steamed, stewed, or, most commonly, deep-fried, and is usually served with chili sauce or soy sauce. Its color varies from the golden, Zhejiang-style fried stinky tofu to the black, Hunan-style stinky tofu. From a distance, the smell of stinky tofu is said to resemble rotten garbage or smelly feet. Some people compare its taste to blue cheese, while others liken it to rotten meat. As the saying goes, the smellier it is, the more delicious it tastes.