Stinky tofu
Chinese fermented tofu with a strong odor
Summary
Stinky tofu is a Chinese form of fermented tofu that has a strong odor. It is usually sold at night markets or roadside stands as a snack, or in lunch bars as a side dish, rather than in restaurants. Traditionally the dish is fermented in a brine with vegetables and meat, sometimes for months. Modern factory-produced stinky tofu is marinated in brine for one or two days to add odor. Generally speaking, stinky tofu is mainly made of tofu. After fermentation of edible mold, tofu can produce a large number of B vitamins, a variety of minerals and trace elements. The flavor of stinky tofu is often mild, despite its strong smell.
Originally created by Kappa
1/22/2005, 7:07:17 AM
Modified
5/19/2026, 11:41:28 AM
Recent revisions
Rollback edit(s) by [[Special:Contributions/KkPad|KkPad]] ([[User_talk:KkPad|talk]]): [[WP:TWRFC]] ([[w:en:WP:UV|UV 0.1.6]])
Replacing Stinky_Tofu_Mala.jpg with [[File:Mala_Stinky_Tofu_bought_from_Nan_Ji_Chang_Night_Market_20040818.jpg]] (by [[commons:User:CommonsDelinker|CommonsDelinker]] because: [[:c:COM:FR|File renamed]]: [[:c:COM:FR#FR2|Criterion 2]] (meaningless or ambigu
Added Tai-lo romanization
/* External links */ +Category:Odor
inserted new sect hdg "Health and odor issues" & tweaked wording
Rescuing 16 sources and tagging 0 as dead.) #IABot (v2.0.9.5
/* Barbecued stinky tofu */Better text
Fixed typos (spacing errors)
/* Preparation */
/* Preparation */ added link to relevant page
Reverted 1 edit by [[Special:Contributions/118.163.149.186|118.163.149.186]] ([[User talk:118.163.149.186|talk]]) to last revision by Nehz XZX
/* Preparation */Content was biased / racist
/* China */capitalization correction
/* United States */
/* United States */
