Stinky tofu is famously controversial. Its infamous smell can be extremely off-putting and it, admittedly, scared me out of trying it for my first couple of weeks in Taiwan. Beyond the smell, stinky tofu is known to be an acquired taste even for Taiwanese people, and especially for foreigners. But when I finally did get the courage to try this famous snack, I was surprised to find that I actually loved it! It’s a lot crunchier than I thought, and I think the smell really does not compare to the taste. Many of my Taiwanese friends are still happily surprised when I want to order this food at the night market!
The key to stinky tofu is its fermentation, created from soaking braised tofu in a brine of milk, meat and herbs. This brine is actually what’s responsible for the notorious smell -- not only because of the brine’s ingredients, but because soaking the tofu in it causes the tofu’s proteins to break down and release gases like ammonia. Depending on how the tofu is prepared, it may be soaked in the brine for anywhere from a few days to a few weeks or even a few months. At the night market, the stinky tofu can be served either deep fried (which is the kind I see the most often, and also my favorite), steamed, barbecued or stewed in a spicy broth.
