However, the herbs used in the brine, like amaranth and bamboo shoots, are local to Taiwan and are responsible for stinky tofu’s signature taste and smell. Also, stinky tofu is often served with cabbage. Cabbage is one of the most commonly grown crops in Taiwan. I see it everywhere here, from the fields I pass on my scooter to the morning markets to my daily lunch at school; and of course, at the night market, pickled and served with a hot plate of stinky tofu.
