Stinky tofu

Stinky tofu (Chinese: 臭豆腐; pinyin: chòu dòufu) is a traditional Chinese delicacy made from fermented tofu, renowned for its distinctive and pungent aroma. Despite its strong odor, it typically has a surprisingly mild and savoury flavour. It is commonly sold as a snack at night markets or roadside stalls, or served as a side dish in casual eateries rather than in formal restaurants. Traditionally, stinky tofu is fermented for several months in a brine containing vegetables and meat. In contrast, most modern factory-produced versions are soaked in specially prepared brine for just one or two days to develop their characteristic odour. As its primary ingredient is tofu, the fermentation process—driven by edible moulds—also increases the production of B vitamins while providing a variety of minerals and trace elements.