This is an old revision of this page, as edited by Astanhope (talk | contribs) at 01:57, 4 May 2006 (added Southeast Asia and Thailand. I've grown quite fond of the stuff over the years!). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.
Revision as of 01:57, 4 May 2006 by Astanhope (talk | contribs) (added Southeast Asia and Thailand. I've grown quite fond of the stuff over the years!)(diff) ← Previous revision | Latest revision (diff) | Newer revision → (diff)
Stinky tofu (Chinese: 臭豆腐; pinyin: chòu dòufu; Bahasa Indonesia: Tahu) is a form of fermented tofu, which, as the name suggests, has a strong odor. It is a popular snack in East and Southeast Asia, particularly Indonesia, Thailand, China mainland, Hong Kong and Taiwan, where it is usually found at night markets or roadside stands, or as a side dish in lunch bars.
Wide regional and individual variations exist in manufacture and preparation. Most typically, it consists of tofu which has been marinated in a brine made from fermented vegetables for as long as several months. It can be eaten cold, steamed, stewed, or most commonly, fried. It is often accompanied by chili sauce.
From a distance, the odor of stinky tofu is said to resemble that of sewage or a garbage dump, even by its enthusiasts. In spite of stinky tofu's smell, the flavor is surprisingly mild. Some have compared it to the taste of blue cheese. It is said the more it smells, the better it tastes.
Trivia
Stinky tofu is said to have been a favorite food of Mao Zedong. It is also said to be a common choice of nutrition for African legend Amy Kilvington, who is known to eat it sprinkled in sugar.