Tofu & Soy Products
Stinky Tofu
臭豆腐
China
Tofu fermented in a brine of vegetables, shrimp and milk for days, then deep-fried and served with pickled cabbage and chilli sauce.
Original eatfuls sticker artwork
What it is
A closer look at Stinky Tofu.
Tofu fermented in a brine of vegetables, shrimp and milk for days, then deep-fried and served with pickled cabbage and chilli sauce.
What to look for
Know it when you find it.
Follow the smell — the smell is the advertising and the taste is milder than it. The black Changsha version and the pale Shaoxing one are different fermentations.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Stinky Tofu.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Taiwan
A-Gei
阿給
Fried tofu pouch stuffed with glass noodles, sealed with fish paste, steamed and served under a sweet chilli sauce.
Japan
Agedashi Tofu
揚げ出し豆腐
Cubes of silken tofu dusted with katakuriko and deep-fried, served in hot dashi broth.
Taiwan
Daxi Dried Tofu
大溪豆乾
A Daxi regional specialty of firm tofu fried and braised in a sweet soy-based sauce, then dried into a chewy, savoury snack, a Taoyuan specialty since the 1920s.
China
Tofu
豆腐
Soy milk set with a coagulant and pressed to varying firmness, from silken custard to dense blocks for frying and smoking.
Japan
Ganmodoki
がんもどき
Ganmodoki, the deep-fried tofu fritter studded with vegetables, is a named Japanese item eaten in oden and simmered dishes and sold as itself.
China
Home-Style Braised Tofu
家常豆腐
Firm tofu slabs pan-fried until skinned, then braised with pork slivers, wood ear, green pepper and bean paste.
Japan
Hiyayakko
冷奴
Chilled silken tofu topped with soy sauce, scallions, ginger, and katsuobushi, a summer side dish.
Central Java, Indonesia
Kupat tahu
Kupat tahu, compressed rice cake with fried tofu under peanut sauce, is a named Indonesian dish with distinct Solo, Magelang and Singaparna renderings.