Food – Stinky Tofu (臭豆腐)

This “Food” series will highlight one uniquely Taiwanese food or food tradition in each posting.

Stinky tofu is arguably the most notorious of Taiwanese cuisine. The kind that can be sensed a block away. That slight sewer smell in the air that becomes a full blown stench in-line with ultra-ripe stilton. To the connoisseur, the riper the smell, the more satisfying it will be. To the uninitiated, the smell can physically repel you backwards until you have removed yourself out of its odoriferous zone. For my husband, his training in all things stinky from our local gourmet cheese counter, has prepared him to truly enjoy the wonderful flavors that come with the stinky tofu.

There are numerous variations on the theme but they can be best divided into fried and stewed, with the latter really bringing the smell front and center. The fried variety tends to mask much of the stinkiness by frying it and giving it accompaniments of pickled cabbage and sauces. This is a great option for the uninitiated, though the deliciousness and stinkiness will vary widely from one vendor to another.

Now, for those more daring and who enjoy the stench for stench’s sake, there is the stewed variety. The odor contributes to the overall taste of the stew to enjoy its full intensity. This cauldron of spicy goodness is enhanced with szechuan peppercorns, chillies, characteristically Taiwanese spices, and unctuous duck blood cakes. So, go ahead, give it a whiff.