Stinky Tofu

Also Called

chouganzi (literally “stinky pressed tofu”)

Usage

Stinky tofu is typically consumed as a snack after cooking. Deep-frying is the most common method, but it can also be cooked by steaming, braising, boiling, and other methods.

Description

Stinky tofu is a type of marinated tofu. It emits a strong, pungent odor, but has a delicious flavor full of umami. The "stink" of stinky tofu comes from the marinade. The ingredients for the marinade vary depending on the region, but the common factor is that they all undergo long-term fermentation, ranging from at least one year to several decades. However, after the marinade is prepared, the tofu is marinated for a relatively short period, typically ranging from several hours to several days. As for the color of stinky tofu, it varies and can be white, yellow, or black, primarily determined by the marinade used.

“sticky tofu” vs “sticky fermented tofu” : Click here.