Hand-Made Stinky Tofu

手工臭豆腐

City

This stall makes their stinky tofu entirely by hand using traditional fermentation methods passed down through generations. The tofu is fermented for precisely the right amount of time to achieve maximum funk, then fried until the exterior is crispy while maintaining a soft, custardy interior. Served with pickled vegetables to balance the richness.

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Stinky Tofu

Stinky tofu, or chòu dòufu (臭豆腐), is a form of fermented tofu that has a strong odor. It is usually sold at night markets or roadside stands as a snack, or in lunch bars as a side dish, rather than in restaurants.\n\nStinky tofu is usually served deep-fried (often served drizzled with sauce and topped with sour pickled vegetables), grilled, or added to a Sichuan mala soup base (with solid goose blood, pickled mustard greens, and pork intestines).

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