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{{short description|Chinese fermented tofu with a strong odor}}
{{EngvarB|date=October 2013}}
{{Use dmy dates|date=January 2025}}
{{Infobox food
| name             = Stinky tofu
| image            = Stinkender Tofu 1.JPG
| caption          = 
| alternate_name   = 
| country          = China
| region           = [[East Asia]]
| creator          = 
| course           =    
| served           = 
| main_ingredient  = [[fermentation (food)|fermented]] [[tofu]]
| variations       = 
| calories         = 
| other            = 
}}

{{Infobox Chinese|pic = |piccap=|c=臭豆腐|p=chòu dòufu|j=cau3 dau6 fu6|gan=chhiu2 theu5 fuh|poj=chhàu-tāu-hū|h=Tshu-theu-fú|l=stinky tofu}}
'''Stinky tofu''' ({{lang-zh|c=臭豆腐|p=chòu dòufu}}) is a Chinese form of [[fermented tofu]] that has a strong [[odor]]. It is usually sold at [[night market]]s or roadside stands as a snack, or in lunch bars as a side dish, rather than in restaurants. Traditionally the dish is fermented in a brine with vegetables and meat, sometimes for months. Modern factory-produced stinky tofu is marinated in brine for one or two days to add odor. Generally speaking, stinky tofu is mainly made of tofu. After fermentation of edible mold, tofu can produce a large number of B vitamins, a variety of minerals and trace elements. The flavor of stinky tofu is bitter.

==Production==
Unlike [[cheese]],{{citation needed|date=October 2024}} stinky tofu fermentation does not have a fixed formula for [[starter bacteria]]; wide regional and individual variations exist in manufacturing and preparation.

The traditional method of producing stinky tofu is to prepare a [[brine]] made from [[fermented milk]], vegetables, and meat; the brine can also include dried [[shrimp]], [[amaranth]] greens, [[Brassica juncea|mustard greens]], [[bamboo shoot]]s, and [[Chinese herbs]].<ref name="sznews">{{cite news|url=http://paper.sznews.com/szdaily/20060602/ca2324508.htm|title=Stand back! Stinky tofu chain stores arrive in Shenzhen|last=Xiaomi|first=Tan|date=2 June 2006|work=Shenzhen Daily|url-status=dead|archive-url=https://web.archive.org/web/20130828190544/http://paper.sznews.com/szdaily/20060602/ca2324508.htm|archive-date=28 August 2013}}</ref> The brine fermentation can take as long as several months.

Modern factories often use quicker methods to [[Mass production|mass-produce]] stinky tofu. Fresh tofu is marinated in prepared brine for only a day or two, especially for fried or boiled cooking purposes.<ref name="cts">{{cite news|url=http://news.cts.com.tw/cts/general/200910/200910080327597.html|script-title=zh:臭豆腐秘密基地 直擊製作過程!|script-work=zh:華視新聞網|date=2009-10-08}}</ref> The process only adds odor to the marinated tofu instead of letting it ferment completely.

Depending on the method of production, some stinky tofu can be linked to food poisoning outbreaks, especially if prepared traditionally and cooked at home.<ref name="foodborne botulism outbreaks have high mortality rate">{{cite news|url=https://www.food-safety.com/articles/7899-chinese-foodborne-botulism-outbreaks-have-high-mortality-rate-tofu-beef-common-causes|title=Stinky Tofu is unsafe for consumption}}</ref>

==Preparation==
[[File:Doufu puant facon Hangzhou a Pekin.jpg|thumb|Stinky tofu in Beijing]]

Stinky tofu can be eaten cold, steamed, stewed, or, most commonly, deep-fried, and it is often accompanied by [[chili pepper|chili]] sauce or soy sauce. The color varies from the golden, fried [[Zhejiang cuisine|Zhejiang-style]] to the [[Changsha stinky tofu|black]], typical of [[Hunan cuisine|Hunan-style]] stinky tofu.<ref name="sznews"/>

From a distance, the odor of stinky tofu is said to resemble that of rotten garbage or smelly feet.<ref name="LA Times">{{cite news |url=https://www.latimes.com/food/la-fo-find-20111110-story.html |title=The Find: Stinky tofu restaurant may find converts |last=Nguyen |first=C. Thi |work=Los Angeles Times |issn=0458-3035 |quote=Tofu King has opened a second eatery in Arcadia, which is good news to those seeking the Taiwanese, deep-fried fermented dish. ''[...]'' But this is not a masochist's stinky tofu. This is a subtle, carefully controlled, artful bit of fermented snackery. The stuff is almost delicate. If blue cheeses / limburger cheeses and stinky tofus are the foods that smell like feet, this stinky tofu smells like Natalie Portman's feet – at least in a fanboy's imagination. ''[...]'' The tofu burial ought to last for a week, and that’s how they used to do it, but the health department didn’t approve, so they’ve shortened the fermentation bath to three days. Thus: half-ripened, gateway stinky tofu. ''[...]'' The original Rowland Heights branch of Tofu King reigns over a small shopping mall alleyway food court. ''[...]'' The original branch is still around and is still tops for old-school Chinese night-market, street-food charm, but for maximum culinary pleasure, follow Mel Chang to the new Arcadia branch. |date=2011-11-10 |access-date=2018-09-15}}</ref><ref name=HenrysTaiwanKitchen /> Some people have compared it to the taste of [[blue cheese]] / [[limburger cheese]], while others have compared it to rotten meat. It is said that the more it smells, the better its flavor.<ref name="sznews" /><ref name=HenrysTaiwanKitchen />

==History ==
[[File:Changshachoudoufu.jpg |thumb |right |Blackened, [[Hunan cuisine|Hunan-style]] stinky tofu]]
According to a Chinese legend, a scholar named Wang Zhihe ({{lang|zh|王致和}}) hailing from [[Huang Shan]] in [[Anhui Province]] invented stinky tofu during the [[Qing dynasty]].<ref>{{Cite web |url=https://www.haaretz.com/life/2.207/this-wonder-this-miracle-this-stinky-tofu.premium-1.471686 |title=This Wonder, This Miracle, This Stinky Tofu |last= Ezrati |first=Or |date=23 October 2012 |website=Haaretz}}</ref> After failing the [[imperial examination]], Wang stayed in Beijing and relied on selling tofu to make a living. One day, having a huge quantity of unsold tofu on his hands, he cut the tofu into small cubes and put them into an earthen jar.<ref>{{cite web |url=http://kaleidoscope.cultural-china.com/en/8Kaleidoscope2094.html |title=Kaleidoscope: Food Culture: Wang Zhihe Fermented Bean Curd |website=kaleidoscope.cultural-china.com |url-status=dead |archive-url=https://web.archive.org/web/20150418070053/http://kaleidoscope.cultural-china.com/en/8Kaleidoscope2094.html |archive-date=18 April 2015  |access-date=2018-09-14}}</ref> In a legend, Wang Zhihe also wrote a poem titled "Stinky Tofu, National Fragrance."{{citation needed|date=March 2024}}

The stinky tofu that Wang Zhihe invented gained popularity and was later served at the imperial Qing Dynasty palace. The dish has now become extremely popular in [[Taiwan]].<ref name="HenrysTaiwanKitchen">{{Cite web |website=HenrysTaiwanKitchen.com |url=http://www.henrystaiwankitchen.com/blog/blog/post/stinky-tofu-in-seattle-why-you-should-try-this-strange-snack |url-status=dead |archive-url=https://web.archive.org/web/20151231110223/http://www.henrystaiwankitchen.com/blog/blog/post/stinky-tofu-in-seattle-why-you-should-try-this-strange-snack |title=Stinky Tofu in Seattle: Why You Should Try This Strange Snack {{!}} Henry's Taiwan Kitchen |last=Ku |first=Henry |quote=Some say it smells like dirty socks, while others say its stench is akin to that of rotting cheese, dirty garbage, or manure. ''[...]'' Stinky tofu fans claim that the more stinky the tofu, the tastier it is. ''[...]'' Stinky tofu is said to have its roots in the southeastern maritime areas of China. According to legend, a tofu vendor named Wang Zhi He invented stinky tofu during the Qing dynasty. He had a lot of unsold tofu, so he cut it into small cubes and put it in a jar for several days. The tofu fermented and turned a greenish color. He tried the smelly tofu and found that it tasted delicious, so he decided to start selling it at his store. ''[...]'' Henry’s Taiwan Kitchen is a leading Taiwanese restaurant with locations in Seattle, Washington and Tempe, Arizona. Get your stinky tofu fix and sample other authentic Taiwanese dishes at Henry’s Taiwan Kitchen! |date=2013-12-13 |archive-date=2015-12-31 |access-date=2019-04-17}}</ref>

==Chemical analysis==
A 2012 chemical analysis found 39 [[volatile organic compound]]s that contributed to the unique smell and taste of fermented stinky tofu. The main volatile compound was [[indole]], which has an intense fecal odor,<ref>{{cite journal |last1=Liu |first1=Yuping |last2=Miao |first2=Zhiwei |last3=Guan |first3=Wei |last4=Sun |first4=Baoguo |title=Analysis of Organic Volatile Flavor Compounds in Fermented Stinky Tofu Using SPME with Different Fiber Coatings |journal=Molecules |date=26 March 2012 |volume=17 |issue=4 |pages=3708–3722 |doi=10.3390/molecules17043708 |pmid=22450681 |pmc=6268145 |doi-access=free }}</ref> followed by [[dimethyl trisulfide]], [[phenol]], [[dimethyl disulfide]] and dimethyl tetrasulfide.<ref>{{cite journal |last1=Liu |first1=Yuping |last2=Miao |first2=Zhiwei |last3=Guan |first3=Wei |last4=Sun |first4=Baoguo |title=Analysis of Organic Volatile Flavor Compounds in Fermented Stinky Tofu Using SPME with Different Fiber Coatings |journal=Molecules |date=26 March 2012 |volume=17 |issue=4 |pages=3708–3722 |doi=10.3390/molecules17043708 |pmid=22450681 |pmc=6268145 |doi-access=free}}</ref>

Nevertheless, there have been reported cases of food scandals in China where stinky tofu is made with dead snails, fecal matter and rancid meat for odour enhancement. People who have consumed it reportedly became ill and required hospitalization.<ref name="stinky tofu in shaoxing">{{cite news|url=https://roadsandkingdoms.com/2019/stinky-tofu-in-shaoxing/|title=Stinky tofu contains fecal matter and causes food poisoning}}</ref>

In the town of [[Pingyao]], China, authorities have taken strict enforcement actions against those who sell and consume stinky tofu, due to multiple complaints from tourists and negative traits associated with stinky tofu caused by the unpleasant odour of stinky tofu, as well as possible food poisoning caused by the consumption of ill-prepared stinky tofu.<ref>{{cite web |url=https://www.thestandard.com.hk/breaking-news/section/2/106899/Chinese-town-dwellers-ban-smelly-tofu,-warn-eateries|title=Chinese town dwellers ban smelly tofu, warn eateries.}}</ref>

==Around the world==
[[File:Stinky tofu stall.JPG |thumb |right |A stinky tofu stall in [[Keelung]], Taiwan]]
[[File:Stinky tofu at the Xincheng Night Market.jpg|thumb|A vendor preparing stinking tofu at Xincheng Night Market, [[Hualien County|Hualien]]]]

===China===
Stinky tofu is made and consumed in different ways in various areas of China. For example, the types of dried stinky tofu made in [[Changsha]] and [[Shaoxing]] are made using different methods, and the resulting flavors are very different.<ref>{{Cite web|url=https://www.yumofchina.com/stinky-tofu/|title=Stinky Tofu- The Healthy and Easy Way|last=Maston|first=Tiana|date=2 May 2018|website=Yum China|access-date=16 April 2020}}</ref> Huo Gong Dian (a stinky tofu shop in Changsha) makes the tofu with yellow soybeans marinated in seasoning. The stinky tofu sold in [[Tianjin]] is made mostly in the [[Nanjing]] style, with a mild aroma. In Shanghai, stinky tofu is fried and sold on the street, typically served with a spicy or sweet sauce much like the Shaoxing variety. It is also served as a condiment to [[congee]], often as a part of a regular breakfast meal. In [[Chongqing]], stinky tofu on the street is usually fried and dipped in a mixture of, typically, [[coriander]] (cilantro) leaves, scallions, chili powder, Sichuan pepper and oil. Stinky tofu is also sometimes dipped in Sichuan spicy hot pot. In Beijing, there is a form that is sold in jar as a curd.[[File:Stinky tofu, Chili Garden (Huogong Palace).jpg|thumb|Changsha-style stinky tofu]]

[[File:Stinky Tofu Mala.jpg |thumb |right |[[Sichuan mala|Sichuan-style]] (málà chòu dòufu) numbing spicy stinky tofu]]

==== Hong Kong ====
In [[Hong Kong]], stinky tofu is a [[street food]]. It is deep-fried fresh at hawkers' stalls and at [[dai pai dong]]s and sold by the bag. Stinky tofu in Hong Kong is typically served deep-fried and eaten with [[hoisin sauce]].<ref>{{Cite web|title=Stinky tofu is a celebration of the beautiful stank|url=https://thetakeout.com/stinky-tofu-is-a-celebration-of-the-beautiful-stank-1798259609|website=The Takeout|date=13 June 2018 |language=en-us|access-date=2020-05-02}}</ref>

==== Anhui ====

In [[Anhui]], the perceived deliciousness of stinky tofu depends mainly on its spiciness: the spicier it is, the more it suits the local favor.<ref>{{cite web|url=http://hk.myblog.yahoo.com/jw!5SWvgtaHGho436uhz6m2/article?mid=1460|title=Yahoo雅虎香港|access-date=1 March 2015}}{{Dead link|date=November 2024 |bot=InternetArchiveBot |fix-attempted=yes }}</ref> Chinese legend says that stinky tofu was invented by a man from Anhui province, and indeed it is common to attribute the creation of tofu dishes in general to [[Anhui cuisine]], as Anhui is seen as the birthplace of tofu.<ref>{{Cite web|url=https://www.chinesefoodwiki.org/Stinky_Tofu|title=Stinky Tofu in Chinese Food Wiki|access-date=4 April 2020}}</ref>

==== Changsha, Hunan ====
Stinky tofu is a symbol of Changsha street snack, also called ''chou ganzi'' (smelly jerky) by local people.<ref>{{cite web | title=Netizens selected top ten local cultural specialties  | website=[[China News Service]] | url=http://www.chinanews.com/cul/2017/04-12/8197476.shtml |date=2017-04-12 }}</ref> [[Changsha stinky tofu]] is famous of its spicy flavor. Different than Sichuan stinky tofu, Changsha-style has black crackling. Changsha stinky tofu is made from brine composed of winter bamboo shoots, [[Aspergillus oryzae|koji]], and [[shiitake mushroom]]s. After the surface grows white hair-like filaments, and once it turns grey, the stinky tofu is ready to be fried. Chopped mustard, chili, and shallot are regular toppings on Changsha stinky tofu.<ref>{{Cite web|url=https://www.zhifure.com/snzfj/71202.html|title=The difference between Changsha stinky tofu and Shaoxing stinky tofu|last=Yuan|first=Xiwei|date=28 September 2018|website=Zhifure|access-date=24 April 2020|archive-date=6 November 2023|archive-url=https://web.archive.org/web/20231106010921/https://www.zhifure.com/snzfj/71202.html|url-status=dead}}</ref> Along with [[Lotus seed|Xiangtan lotus seeds]] and [[Yongfeng chili sauce]], Changsha stinky tofu is known as one of "Hunan Sanbao" or one of Hunan's three treasures.<ref name="yongfeng hot sauce">{{cite web|title=Yongfeng hot sauce (China Protected Geographical Indication Products)|url=http://www.cgi.gov.cn/Products/Detail/1667/|publisher=Government of China 6|url-status=live|archive-url=https://web.archive.org/web/20190329145248/http://www.cgi.gov.cn/Products/Detail/1667/|archive-date=29 March 2019|access-date=20 April 2019}}</ref>

==== Nanjing, Jiangsu ====
There is one famous kind of stinky tofu in [[Nanjing]], called "Gaochun stinky tofu". It has different kinds of brine than Changsha style stinky tofu. The brine needs to be made of rotten pickles and its stinky smell will be very natural. Similar to Changsha-style stinky tofu, it also has black crackling.{{citation needed|date=October 2020}}

==== Sichuan ====
In [[Sichuan]], stinky tofu is often flavored with ''[[Mala (seasoning)|mala]]'', a spicy and numbing seasoning made from [[chili pepper|chilli]] and [[Sichuan peppercorns]].<ref>{{Cite web|url=https://thetakeout.com/stinky-tofu-is-a-celebration-of-the-beautiful-stank-1798259609|title=Stinky tofu is a celebration of the beautiful stank|last=Lin|first=M.Paramita|date=12 June 2018|website=The Takeout|access-date=27 April 2020}}</ref> Sichuan-style stinky tofu does not need to be deep-fried in the oil, so it does not have black cracklings. It needs to be stir-fried and boiled with different kinds of spices.{{citation needed|date=October 2020}}

===== Stewed stinky tofu =====
Stewed stinky tofu is served in a thick soup. A Sichuan [[Mala (seasoning)|mala]] base is often used, but can vary. The spicy broth of a mala base is said to be able to mask the smell and taste of the tofu.<ref name=":0" />

===Taiwan===
In [[Taiwan]], stinky tofu is commonly found at stalls in [[Night markets in Taiwan|night markets]]. Taiwanese stinky tofu is cooked with many methods including frying, steaming, cooking in soup, and barbecuing, but is most commonly found in its fried form.<ref>{{Cite web|url=https://www.nytimes.com/2017/11/19/world/asia/taiwan-stinky-tofu-taipei.html|title=Where Stinky Tofu Is at Its Malodorous Best|last=Horton|first=Chris|date=19 November 2017|website=The New York Times|access-date=1 May 2020}}</ref> The Shenkeng Old Street in [[New Taipei City|New Taipei]]'s [[Shenkeng District]] is known for having an entire boulevard dedicated to eateries serving Taiwanese varieties of stinky tofu.<ref>{{Cite web|title=Taipei's tasty 'House of Stink'|url=http://www.bbc.com/travel/story/20190507-taipeis-tasty-house-of-stink|last=Mulyanto|first=Randy|publisher=BBC|language=en|access-date=2020-05-02}}</ref>

==== Fried stinky tofu ====
Fried stinky tofu is the most common variety found in Taiwanese night markets and is considered to be less pungent than other varieties. It is almost always served with pickled cabbage and garlic sauce.<ref name=":0">{{Cite web|title=Taiwanese Stinky Tofu – Taiwan's Most Iconic Street Food Dish|url=https://biglittleisland.com/taiwan-stinky-tofu/|date=2020-01-29|website=Big Little Island|language=en-US|access-date=2020-05-02}}</ref>

==== Steamed stinky tofu ====
Steamed stinky tofu in Taiwan is considered to be the most pungent variety of stinky tofu available. It is typically served with pickled cabbage, chili sauce, and garlic sauce.<ref name=":0" />

==== Barbecued stinky tofu ====
Barbecued stinky tofu is a popular stinky tofu variety believed to have originated in Taipei's Shenkeng District, and is served in many of Taiwan's night markets. It is often described as have a nutty, smooth center and a spongy outer skin.<ref>{{Cite web|title=A Taiwanese stinky tofu tour|url=http://www.bbc.com/travel/story/20130123-a-taiwanese-stinky-tofu-tour|last=Kelly|first=Robert|publisher=BBC|language=en|access-date=2020-05-02}}</ref> Cubes of stinky tofu are speared on a bamboo skewer are roasted over charcoal with roasted meat sauce. Because of the huge amount of seasonings, the unpleasant odor of barbecued stinky tofu is comparatively weaker. Therefore, barbecued stinky tofu is always recommended for people trying stinky tofu for the first time.<ref>{{Cite web|title=A Stinky Tofu Tour in Taipei, Taiwan|url=https://www.lonelyplanet.com/taiwan/taipei/in-location/other-features/d9993e3b-f3d3-4693-84e8-c17e7165f82b/a/nar/d9993e3b-f3d3-4693-84e8-c17e7165f82b/357551|last=Planet|first=Lonely|website=Lonely Planet|language=en|access-date=2020-05-02}}</ref>

===United States===
Stinky tofu can also be found in specialty restaurants in some parts of the United States (with preparation methods altered where needed to comply with U.S. food safety laws). Besides restaurants, some grocery stores are starting to carry packaged ones to make easily at home.<ref name="LA Times" /><ref name=HenrysTaiwanKitchen /><ref>{{cite news |url=https://www.ocweekly.com/tofu-king-opens-in-irvine-6623752/ |title=Tofu King Opens in Irvine |last=Sakai |first=Shuji |work=[[OC Weekly]] |quote=The Orange Tree Square Shopping Center, a small shopping center backed up hard against the 5 freeway at Jeffrey Road, gains another strong player in the cuisine of that nation. This is the first Orange County location of Tofu King, which has other shops in Rowland Heights and Arcadia. It joins other Taiwanese heavyweights as 101 Noodle Express, Liang's Kitchen, Yu's Garden, Home Town Deli, and Lao Dong Beef Noodles. |date=2013-07-09 |access-date=2018-09-15}}</ref>

==See also==
* [[Fermented bean curd]]
* [[List of fermented soy products]]
* [[List of tofu dishes]]
* [[Specialty foods]]

==References==
{{Reflist}}

==External links==
* {{Commons-inline}}

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