Wei, who has eaten her fair share of stinky tofu, has her own ideal version: “The perfect stinky tofu has complexity and ...

Stinky tofu lives up to its name with a pungent aroma that turns heads but for many, it's a beloved street food delicacy.

Across Taiwan, deep-fried stinky tofu is commonly sold at stalls in night markets, where its odor carries for long distances. Describing that odor is a matter of contention.

To the uninitiated, a whiff of stinky tofu can be off-putting. While raw cubes of stinky fermented tofu can make the eyes water, it’s considered more tolerable when deep-fried and dressed up ...

The smellier, the better. That's the rule in Taiwan for stinky tofu, a popular fermented snack that assaults the nose but pleases the palate.

Stinky tofu from Luodong township in Yilan, Taiwan. It starts with the brine used to ferment the tofu. The conventional process involves adding shelled shrimp and vegetables such as bamboo shoots and ...

Stinky tofu is not one of those: It’s every bit as complex and unsubtle—and addictive—as Roquefort. Henry’s is in a small box of a building just past the Chinatown gate. The lunch business is brisk ...

I must have screamed like a giddy schoolgirl when I first read the news that the folks behind the popular 626 Night Market were bringing the event to the Orange County Fairgrounds this month.

Even with a tight focus on cuisine, this traveler finds one common ingredient in Taiwan: Drama with China.

“Stinky tofu,” known in Chinese as chou doufu, is compared by some to blue cheese. It has been reported on by international media like the BBC and CNN, and a number of eateries that offer it have ...