A 2012 chemical analysis found 39 volatile organic compounds that contributed to the unique smell and taste of fermented stinky tofu. The main volatile compound was indole, which has an intense fecal odor, followed by dimethyl trisulfide, phenol, dimethyl disulfide and dimethyl tetrasulfide.
It starts with the brine used to ferment the tofu. The conventional process involves adding shelled shrimp and vegetables such as bamboo shoots and Chinese green cabbage to salt water in wide mouth jars. These jars are then exposed to air for several months to allow the brine to undergo natural microbial fermentation that results in its unique stinky smell. Bricks of tofu are then soaked in the liquid for 4-6 hours to develop its flavor [1].
You may be familiar with stinky tofu’s strong, pungent odor that makes you wrinkle your nose in disgust. Although this dish certainly lives up to its name, taking a bite into its crunchy, deep-fried exterior that gives way to warm, firm tofu might just make you a stinky tofu convert. A popular street food in Taiwan, Hong Kong, and parts of China, stinky tofu is a fermented tofu dish that is often deep-fried, drizzled with a salty sauce, and served with a side of pickled vegetables. This dish can also be found simmered in spicy hot pot, grilled on skewers, and mixed into rice porridge. So what is the secret to its stink?
Stinky tofu definitely lives up to its name, but don’t let the smell deter you from trying the dish. After all, if you end up loving it you will never have trouble finding a stinky tofu stand if you just follow your nose!
If that is not stinky enough, the volatile flavor compound that contributes most to stinky tofu’s smell is indole, which is associated with fecal and animal odors. Less potent flavor compounds include esters, alcohols, aldehydes and ketones, which confer sweet and fruity odors. In fact, a research study analyzing volatile flavor compounds in a sample of fermented stinky tofu identified a total of 39 compounds that contribute to its smell [3]. Considering how molecules become even more volatile when heated (diffusion speeds up with higher temperatures), helps to further explain why you get a burst of stinky odor when stinky tofu is deep-fried [4].
About the author: Catherine Hu received her B.S. in Psychobiology at UCLA. When she is not writing about food science, she enjoys exploring the city and can often be found enduring long wait times to try new mouthwatering dishes.
Stinky tofu is made in a variety of ways, with the precise fermentation process varying from one street stall to the next (and often kept a secret). The key is the fermented brine in which the tofu is soaked. Traditionally, it’s made from fermented milk, vegetables, and meat, but might also include ingredients such as dried shrimp, amaranth greens, mustard greens, bamboo shoots, and Chinese herbs. The brine is left to ferment for several months, creating a highly potent mix.
Once the tofu has been sufficiently soaked in the fermented brine, vendors can serve it in a variety of ways, including barbecued, stewed, braised, steamed, or deep-fried. The latter is most common (and recommended for first-time tasters), with vendors adding garlic, soy sauce, or chili sauce. Most diners describe stinky tofu’s flavor as mild, with hints of saltiness or bitterness from the fermentation process. What’s most enjoyable is the tofu’s texture: The result of frying or grilling leads to a cube that’s crispy on the outside, but still hot and smooth on the inside.
What Is Stinky Tofu?
FAQ
Is stinky tofu safe?
What is the process of making stinky tofu?
What bacteria is in stinky tofu?
Is stinky tofu moldy?
What makes stinky tofu so Stinky?
Let’s delve into the science of what truly makes stinky tofu so, well, stinky. The secret behind the signature stench of stinky tofu is fermentation. Traditionally, stinky tofu is made by submerging fresh firm tofu in a brine infused with an array of ingredients and then left to ferment. The recipe can vary by region and personal preference.
What does tofu taste like?
Tofu is made from soybeans, it is not very flavorful at all, but has a mildly nutty taste. As it is so versatile, it can take on the flavors of whatever it is cooked with. When prepared correctly, tofu can be savory, sweet, crunchy, or soft.
Is stinky tofu fried?
Mostly, however, it is deep-fried and served with some sort of sauce, with garlic, chilli and hoisin sauce all being popular choices. To make fried stinky tofu at home, many Chinese people adapt the recipe a little, using shop-bought stinky tofu mashed up and added to water as a marinade for regular tofu.
How do you know if tofu is stinky?
Stinky Tofu is gray, however, as it ferments, white fuzz will form on the surface. At first, you can really smell the stinky odor as you fry it in a pan, until the color darkens, and after the surface has swelled, you can remove it. When you pour the garlic paste, pepper, and sesame oil over the tofu, the aroma will become fragrant.