Stinky Tofu (Chou Dou Fu)
匂いは地獄、味は天国！夜市の空気を支配する「黒い揚げ豆腐」
Description
Tofu fermented in special 'Chou Lu Shui' (stinky brine) made from fermented veggies/herbs/seafood. Frying releases an intense odor enveloping dozens of meters. However, the first bite offers crispy textures and condensed umami, creating many addictive fans.
Classification: Hardcore, Ingredient, Stinky Tofu, Fermented Food, Fried, Pungent Odor, Hunan Cuisine, Street Food
Shops selling Stinky Tofu (Chou Dou Fu)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Tofu
- Fermented brine(Chou Lu Shui)
Instructions
- [Typical Uses]
- [Fried Stinky Tofu]: Diced and fried crispy; a hole is poked in the center to soak up soy, chili oil, garlic, and cilantro sauce (Changsha's specialty is pitch black).
- Braised (Ma La Stinky Tofu).
Learn more Substitutes, pairings, tips
Key spices
Behind intense odors of sewers or wet dogs lies overwhelming soy umami surpassing Natto or cheese
Substitutes at Japanese supermarkets
(Irreplaceable. One and only existence)
Pairing
Cold Beer / Cola / Spicy Condiments
Trivia
'Smells stinky, eats fragrant' expresses everything. One brave bite fully opens the door to Chinese food culture.
Eating tips & etiquette
'Changsha Stinky Tofu' is charcoal black due to bamboo/shiitake compounds in the brine, not because it's rotten. In night markets, following the smell always leads to a stall.
Allergen
Soybeans