Stinky Tofu 臭豆腐
Stinky Tofu is featured among the local specialties of Taiwan.
Stinky Tofu (臭豆腐) is fermented tofu whose pungent smell is part of its identity. In Taipei (台北), a version described in a 2018 report at Ningxia Night Market (寧夏夜市) is fried until crisp and served with pickled vegetables.
Crisp tofu and a layer of pickles
Central News Agency (中央社) describes the signature dish at Li Zhang Bo (里長伯): crisp fried tofu sits on a layer of pickles. Its strong smell travels beyond the stall, while customers queue to order the shop's speciality.
A night-market craft
Central News Agency identifies Li Xiunan (李秀男) as the shop's third-generation owner. He connects the flavour with careful work by successive generations of makers. The tofu is part of Taipei's late-night eating culture: the 2018 report describes the owner still serving customers at eleven in the evening.
Sources & reading
Written from the linked sources and fact-checked against them on 2026-09-30. Recipes and servings vary between kitchens.
Image credits & notes (1)
- Deep-fried chou dou fu (stinky tofu) from Taipei's Nanjichang Night Market · 台北南机场夜市油炸臭豆腐 Source-recorded photograph date: 18 August 2004 (original upload date).Photo: The original uploader was Richy at Chinese Wikipedia. · CC BY-SA 3.0Resized for the web; the photo itself has not been edited. Thumbnails may show a cropped view.
