Stinky tofu is among the most popular and controversial street foods in Asia, loved in Taiwan, China, and Hong Kong. Its strong odor, crunchy outside, and creamy inside make it a delicacy that many food enthusiasts yearn for. Though some are unwilling to try it due to its overwhelming smell, those who taste it tend to become addicted to its distinctive, umami-laden flavor.

This article explores the history of stinky tofu, its fermentation process, and a step-by-step guide to preparing this unique dish at home.

The History of Stinky Tofu

The history of stinky tofu goes back to the Qing Dynasty in China. Legend has it that a tofu seller named Wang Zhihe left some tofu to ferment by accident and found later that, though it smelled terrible, the flavor was great. Stinky tofu eventually became a favorite street food, consumed in various forms in different parts of the country.

It is now available in night markets and street stalls all over Taiwan, China, and Southeast Asia. Although most deeply fried, some variations feature steamed, braised, and grilled stinky tofu, each providing a distinct texture and taste.

What Makes Stinky Tofu So Pungent?

The characteristic odor of stinky tofu is due to the fermentation process. Tofu is immersed in a brine composed of fermented milk, vegetables, and occasionally meat or shrimp for days to months. The longer it is fermented, the more pungent the aroma. Although the odor is initially overpowering, it adds depth to the flavor, making it a delicacy for those who enjoy strong, aged foods such as cheese or durian.

Ingredients for Homemade Stinky Tofu

For the Fermented Brine:

4 cups water

1/2 cup fermented bean curd (fermented tofu)

1/4 cup fermented milk or yogurt

2 tbsp soy sauce

2 tbsp rice wine

1 tbsp salt

1 tbsp sugar

1/2 cup pickled cabbage or mustard greens

1 tbsp shrimp paste (optional, for more intense flavor)

For the Tofu:

1 block firm tofu (cut into cubes)

2 cups vegetable oil (for frying)

2 cloves garlic, minced

1 tbsp chili sauce (for serving, optional)

2 tbsp scallions chopped (for garnish)

1 tbsp cilantro (for garnish)

1/2 cup pickled vegetables (for serving, optional)

Step-by-Step Instructions on Preparing Stinky Tofu

Step 1: Fermenting the Tofu

Put water, fermented bean curd, fermented milk, soy sauce, rice wine, salt, sugar, pickled cabbage, and shrimp paste in a big container.

Stir well and let all of them dissolve.

Immerse firm tofu cubes in the brine, and make sure to cover them well.

Seal the container and allow it to ferment at room temperature for 24 to 72 hours (or longer, for a deeper flavor). Store in a ventilated area because of the strong odor.

When fermentation is over, drain off the tofu, rinse it lightly, and gently pat it with a paper towel.

Step 2: Deep-Frying the Tofu

Heat the vegetable oil in a deep frying pan or wok over medium-high heat.

Carefully add the fermented tofu cubes and fry until crispy and golden brown (3–5 minutes each side).

Remove and drain off excess oil on paper towels.

Step 3: Serving Stinky Tofu

Sprinkle with garlic, scallions, and cilantro.

Serve hot with an accompaniment of chili sauce or pickled vegetables.

Enjoy immediately for optimal taste and texture!

Variations of Stinky Tofu

✔ Grilled Stinky Tofu: Grill the tofu on charcoal instead of frying, for a smoky flavor.
✔ Braised Stinky Tofu: Braise in a spicy soup prepared with soy sauce, garlic, and Sichuan peppercorns to create a flavorful and aromatic dish.
✔ Steamed Stinky Tofu: A better alternative where tofu is steamed and served with garlic soy sauce.

Tips to Prepare the Best Stinky Tofu

✔ Employ premium fermented ingredients – This adds the depth of flavor.
✔ Control fermentation time – The longer fermentation, the greater the aroma and flavor.
✔ Heat at the right temperature – Low, and tofu will be too soggy; high, and it can scorch.
✔ Serve with condiments – Garlicky sauce, chili sauce, or vinegar balances out powerful flavors.
✔ Consume immediately – Stinky tofu is tastiest served when freshly cooked.

Final Thoughts

Stinky tofu is more than just a street food—it’s a cultural icon that represents the bold and adventurous flavors of Asian cuisine. While its strong aroma may deter some, its crispy exterior and rich, savory taste make it a favorite for those who appreciate fermented delicacies. If you’re looking to experience the authentic flavors of Taiwan or China, making homemade stinky tofu is a fun and rewarding challenge.

So, are you ready to take the plunge and try this legendary food? Love it or hate it, here’s one thing for sure—stinky tofu makes a lasting impression!