- published: 25 Jun 2014
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Stinky tofu or chòu dòufu is a form of fermented tofu that has a strong odor. It is a popular snack in East and Southeast Asia, particularly mainland China, Malaysia, Taiwan and Hong Kong and in East Asian enclaves elsewhere where it is usually found homemade, at night markets or roadside stands, or as a side dish in lunch bars rather than in restaurants.
Unlike cheese, stinky tofu fermentation does not have fixed formula for starter bacteria; wide regional and individual variations exist in manufacture and preparation.
The traditional method for producing stinky tofu is to prepare a brine made from fermented milk, vegetables, and meat; the brine can also include dried shrimp, amaranth greens, mustard greens, bamboo shoots, and Chinese herbs. The brine fermentation can take as long as several months. Although stinky tofu is very popular in East and Southeast Asia, not many households prepare stinky tofu brine at home due to its strong odor, especially in metro-residential areas.
Even though the traditional method is still widely practiced by street vendors, modern factories often use quicker methods to mass produce stinky tofu. Fresh tofu is marinated in prepared brine for only a day or two, especially for fried or boiled cooking purpose. The process only adds odor to the marinated tofu instead of letting it ferment completely.