Stinky Tofu – Yes That Is A Recipe

Stinky tofu is a well-liked dish in East and Southeast East Asia. It is often eaten as a break, or as a side plate or appetizer, in Taiwan, hong kong, China, and Indonesia. It is often found at night markets and roadside stands, though more formal venues can also offer them. Though different recipes exist, the dish will always be sharp, and is even banned in some parts of HK for its intensely powerful and deep odor.

And little 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, veggies, and meat, as well as, presumably shrimp, mustard greens, and a couple of types of exotic Chinese herbs. Even white mold is used in some recipes!

Indeed, brine recipes are often considered a trade secret, which is one explanation why stinky tofu can taste significantly dissimilar from seller to vendor. There’s no fixed formula for starter bacteria, so regional and individual fluctuations exist in abundance. For the stinky tofu lover often an acquired taste for those not local to the Chinese world this cornucopia of differences makes it much more fun to order the dish. Stinky tofu in the West tends to be a lot less authentic, given the sanitary concerns involved, but to the non-Asian palate its scent or odour, as the case may be surely not any less sickening.

However , despite the smell, many of us find the actual taste quite mild in contrast. Stinky tofu is most often encountered fried, though it may also be steamed or stewed, as the recipe needs, and even served cold. The dipping sauces can change from simple soy sauce and chili pepper varieties to more unusual ones that are even sweet in taste. Stinky tofu is garnished often with sour pickled veggies, particularly on Taiwan.