I’d like to focus on one of the most diverse staples in Taiwanese cuisine, which also happens to be part of the sweetest and stinkiest dishes I’ve tried so far: 豆腐 (dòufu) or tofu. Specifically, I'm going to talk about stinky tofu and tofu pudding, which both include tofu but taste wildly different from one another.
Stinky tofu 臭豆腐 (chòu dòufu) is one of the most popular snacks in Taiwan, and I have yet to go to a single night market where I haven’t seen it (or, more accurately, smelled it). The smell of chòu dòufu can most accurately be likened to a sewer drain stench on a hot summer day. The smell can be quite off-putting, but if you can get past what your nose is screaming at you, your taste buds will thank you, as this dish is actually delicious! Also, either from becoming accustomed to the smell or by moving away from the active cooking process, the dish is usually less smelly once you’ve sat down to eat it. Stinky tofu in Taiwan is almost always fried, creating a crispy and crunchy outer layer that protects the soft inner tofu. It is typically served with pickled vegetables and a sauce, such as vinegar, sesame oil or chilli sauce.
Another one of my favorite tofu dishes in Taiwan is 豆花 (douhua), or tofu pudding. This delicious dessert is quite the contrast to stinky tofu, as it is sweet and completely inoffensive to your nose. The soft, almost silken tofu, is scooped into a bowl with a ladle, drenched in a sweet syrup and soy milk, and then coated with the toppings of your choice. My favorite toppings lately have been tapioca pearls, taro and sweet potato balls, sweet peanuts, and red beans.
