Stinky tofu, street food from China: what it is and how it is eaten

Stinky tofu is a fermented tofu snack known for its pungent smell and mild, savoury taste. It is popular at night markets and street stalls in China and Taiwan, where it is most often deep-fried but can also be steamed, stewed, or barbecued. The tofu is fermented in a brine that may include vegetables, milk, and sometimes meat.

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Fermented tofu with a famously strong smell but mild taste
Most often deep-fried and served at night markets or street stalls
Traditional fermentation can last months; factory versions are much quicker
Regional styles vary in color, flavor, and toppings
Usually eaten with chili sauce, soy sauce, or pickled cabbage

What is Stinky tofu?

Stinky tofu is a type of fermented tofu with a strong, often divisive smell. The aroma has been compared to rotten garbage or strong cheeses, but the taste is usually mild and savoury. The tofu is cut into cubes and can be deep-fried, steamed, stewed, or barbecued. Its color ranges from golden brown to black, depending on the region and method. It is often served with sauces like chili or soy, and sometimes with pickled cabbage or garlic sauce.

Where does Stinky tofu come from?

Stinky tofu is believed to have originated in China, with a legend crediting its invention to Wang Zhihe from Anhui province during the Qing dynasty. After failing the imperial exam, Wang began selling tofu in Beijing and accidentally created stinky tofu by storing unsold tofu in a jar. Over time, the dish became popular, even reaching the Qing imperial palace, and later spread to Taiwan and other regions. Today, it is a common street food in many Chinese-speaking areas.

How is Stinky tofu made?

Traditional stinky tofu is made by fermenting tofu in a brine that can include fermented milk, vegetables, meat, dried shrimp, bamboo shoots, and herbs. The fermentation process can last several months, allowing edible moulds to develop and create the characteristic smell. Modern factory versions use a much shorter marination, sometimes just a day or two, to impart the odor without full fermentation. The tofu can then be prepared in various ways, most commonly deep-fried.

Stinky tofu in a Hangzhou good restaurant, in Beijing.. Photo: Popolon, CC BY-SA 3.0, via Wikimedia Commons

How and when is Stinky tofu eaten?

Stinky tofu is most often eaten as a snack from street vendors or at night markets, especially in China, Taiwan, and Hong Kong. It is typically served hot, but can also be eaten cold, steamed, or stewed. Fried stinky tofu is usually paired with chili sauce, soy sauce, or pickled vegetables. In some places, it is eaten with congee for breakfast. The dish is rarely found in formal restaurants and is more associated with casual, everyday eating.

Kinds of Stinky tofu

Different regions have their own styles of stinky tofu. Changsha stinky tofu is black and spicy, often topped with mustard, chili, and shallot. Nanjing's Gaochun variety uses a brine made from rotten pickles. In Sichuan, it is flavored with spicy and numbing seasonings and may be stir-fried or boiled. Taiwanese versions are often fried, steamed, or barbecued, with fried stinky tofu being less pungent and usually served with pickled cabbage and garlic sauce.

What Stinky tofu means

Stinky tofu is a well-known street food and a symbol of night market culture in China and Taiwan. It is sometimes called one of Hunan's three treasures. Its strong smell can be controversial, leading to complaints and even restrictions in some places. Despite this, it remains a beloved snack for many, and is part of the everyday food scene in several East Asian cities.

Questions people ask about Stinky tofu

What is stinky tofu made of?

Stinky tofu is made from tofu that is fermented in a brine, which can include vegetables, milk, meat, and sometimes herbs or dried shrimp. The fermentation process gives it its strong smell.

Where does stinky tofu come from?

Stinky tofu originated in China, with a legend linking its invention to Anhui province. It is now popular in China, Taiwan, and Hong Kong, especially as a street food.

How is stinky tofu usually served?

It is most commonly deep-fried and served hot, often with chili sauce, soy sauce, or pickled cabbage. It can also be steamed, stewed, or barbecued.

Why does stinky tofu smell so strong?

The strong odor comes from the fermentation process, which produces many volatile compounds. The smell has been compared to strong cheeses or even rotten food, but the taste is much milder.

Is stinky tofu vegetarian?

Stinky tofu is usually vegetarian, but some traditional brines may include meat or seafood. Modern versions are often made without animal products.

Good reading and sources

Where this page comes from

The facts on this page come from the Wikipedia article "Stinky tofu", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.

It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.

Stinky tofu