Stinky Tofu – Yes That Is A Recipe

Stinky tofu is a popular dish in East and Southeast Asia. It is sometimes eaten as a break, or as a side dish or appetiser, in Taiwan, hong kong, China, and Indonesia. It is usually found at night markets and roadside stands, though more formal venues can also offer them. Though different recipes exist, the dish will be strong, and is even banned in some parts of HK for its highly strong and deep odour.

And no wonder: as well as garlic, onions, chili peppers, and any variety of spices, the tofu itself is fermented in a brine made of, variously, fermented milk, vegetables, and meat, as well as, doubtless shrimp, mustard greens, and one or two kinds of exotic Chinese herbs. Even white mold is used in some recipes!

Indeed, brine recipes are sometimes considered a trade secret, which is 1 explanation why stinky tofu can taste radically different from seller to vendor. There is no fixed formula for starter bacteria, so regional and individual variations exist in abundance. For the stinky tofu lover often an acquired taste for those not native to the Chinese world this cornucopia of differences makes it much more fun to order the dish. Stinky tofu in the West has a tendency to be much less authentic, given the sanitary concerns involved, but to the non-Asian palate its scent or odour, as the case could be surely not any less nauseating.

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Nevertheless regardless of the smell, many folks find the actual taste quite mild in contrast. Stinky tofu is most often encountered fried, though it can also be steamed or stewed, as the recipe calls for, and even served cold. The dipping sauces can vary from easy soy sauce and chili pepper varieties to more unusual ones that are even sweet in taste. Stinky tofu is garnished sometimes with sour pickled veggies, particularly on Taiwan.

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