Stinky tofu is fermented tofu with a pungent smell and a mild savory taste, most often deep-fried and served with chili or soy sauce at night markets.

A Chinese legend says a scholar named Wang Zhihe from Anhui invented stinky tofu in the Qing dynasty, and the dish is now extremely popular in Taiwan. It is sold at night markets such as Shilin and Linjiang, where Tien Hsiang Stinky Tofu is recognized by the Michelin Guide. Shenkeng Old Street in New Taipei bills itself as the hometown of tofu and sells fried stinky tofu and stinky tofu skewers.

Where to eat Stinky tofu in Taipei

2 editor picks for Stinky tofu in Taipei, ranked by editorial score. All Taipei signature dishes · Stinky tofu across every city.

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Make it at home

Serves 230 minIntermediate

Ingredients

  • 400g pre-fermented stinky tofu (sold at Asian stores)
  • Vegetable oil, for deep frying (1 litre)
  • 100g shredded white cabbage
  • 30ml rice vinegar
  • 1 teaspoon caster sugar
  • 1 garlic clove, minced
  • 30ml dark soy sauce
  • 30g sugar
  • 1 tablespoon chilli sauce or doubanjiang
  • Coriander leaves, to serve

Method

  1. Make the pickled cabbage: combine cabbage with rice vinegar, sugar and garlic; rest 20 minutes.
  2. Make the sauce: combine soy sauce, sugar, chilli sauce and 60ml water; bring to a boil, simmer 2 minutes.
  3. Heat oil to 180C. Cut tofu into 4cm cubes.
  4. Deep-fry tofu cubes 4 to 5 minutes until golden brown and puffed, working in batches.
  5. Drain on paper towels, transfer to a plate, top with pickled cabbage and sauce.
  6. Garnish with coriander. Serve immediately.

Editor tip. Pre-fermented stinky tofu is the only viable shortcut; fermenting at home takes 2 weeks of brine prep. Buy from Chinese specialty stores.

Common allergens: Soy.