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

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A popular street food throughout China and Taiwan, stinky tofu is known for its intense aroma. It’s not hard to make at home, so long as you’re prepared for the smell.

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 ...

Stinky tofu is bold – in both flavour and scent. Like its pungent food cousins (think blue cheese, durian and surströmming), stinky tofu is a feast for all of your senses.

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.