Fun Facts About Stinky Tofu

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Overview
  • Stinky Tofu is a popular snack in Southeast Asia especially in China. It is a form of fermented tofu that has a killer odor. It can be usually found at night markets or roadside stands.
Stinky Tofu Production
  • Stinky Tofu

    A popular dish at night markets in China, Taiwan and Southeast Asia, stinky tofu's name speaks for itself. Fresh tofu is added to a brine made from fermented milk, meat, vegetables and sometimes seafood. The brine can be so rotten that it will be infested with maggots – even people who like it often admit it's smell resembles rotten trash or feces.

    Based on a report on takungpao.com.hk, some stinky tofu makers have been caught adding things like human excrement, rotten meat juice and chemical dies to the brine in order to give it the right taste in a shorter period of time. While this practice is not widespread, it gives idea of how strong this stuff can smell!

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  • The traditional method for producing stinky tofu is to prepare a brine made from fermented milk, vegetables, and meat; the brine can also include dried shrimp, amaranth greens, mustard greens, bamboo shoots, and Chinese herbs.

  • Production of Stinky tofu Unlike cheese, stinky tofu fermentation does not have fixed formula for starter bacteria; wide regional and individual variations exist in manufacture and preparation.

    The traditional method for producing stinky tofu is to prepare a brine made from fermented milk, vegetables, and meat; the brine can also include dried shrimp, amaranth greens, mustard greens, bamboo shoots, and Chinese herbs. The brine fermentation can take as long as several months. Depending on the ways of preparation, the process can be extremely unsanitary; the brine is covered with maggots and has extremely strong rotten odor. Then after the brine is made, fresh firm tofu is marinated in it for a period time ranging from several days to a couple months.

    Sometimes quicklime is added to control the...

  • METHODS:

            Samples of stinky brine produced by traditional methods were collected from different locations in Taiwan. They were transferred to sterilized brine medium and used to screen the microorganisms for production of stinky odors. Chaw-Tofu produced by the stinky brine resulted from inoculation with the selected strains was evaluated for sensory preference.

How To Cook Stinky Tofu?
  • Wok Fried Stinky TofuIngredients
    1 lb solid stinky tofu
    4 tablespoons cooking oil
    2 tablespoons cornstarch
    2 tablespoons chili sauce
    2 tablespoons barbecue sauce
    2 tablespoons soy sauce
    1/3 cup chopped green onions
    Cilantro, for garnish
    Procedure Place the tofu on a cutting board and cut 8-12 rectangle wedges. Pour some cornstarch in a bowl and coat the pieces of tofu in it. In a wok (or frying pan), heat 4 tablespoons of cooking oil and keep the heat on medium-high. Once you see light smoke coming out of the oil, stir-fry the stinky tofu. As you are frying the tofu, be prepared to get the strong odor again. It basically smells like melting blue cheese in the wok. Fry all sides till they turn golden brown and crispy. Bring...
  • Usually, stinky tofu marinated in greens, bamboo shoots, herbs and dried shrimp.

  • Usually marinated in a brine made from fermented vegetables for as long as several months, the potent marinade can also include greens, bamboo shoots, herbs and dried shrimp. Once, stinky tofu was a military staple for soldiers patrolling China’s borders. Well, Is stinky tofu for you? I guess that all depends.

    History of Stinky tofu (Chou Dofu)

    It was said that in Kangxi Emperor of Stinky tofuQing Dynasty, a scholar named Wang Zhihe failed in the imperial examination, and he idled in the inn, intending to go back home. However, he had no money back, so he determined to stay in the city and tried the exam again. It was a long term from the next exam, so he had no choice but to earn his life in the city. Born in a poor family, as his father opened a tofu shop in his...

  • Cooking methods It is commonly fried, until it is light and airy in its bubbles. It is a popular snack in China, and you can find it at the night markets or roadside stands. It can also be eaten steamed, cold, simmered in a stew or chopped and used as normal tofu in a stir-fry. It is always accompanied by hot pepper sauce.
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