Stinky tofu 臭豆腐
Stinky tofu is featured among the local specialties of Hong Kong.
Fermented tofu is deep-fried into pungent, crisp pieces. Start with a small serving if this is your first taste.
How it is made
Tofu is fermented or soaked in a fermented brine, then commonly deep-fried and served with sauces. Fermentation character and the size of the pieces vary by vendor.
Flavour & texture
The aroma can be pungent before the first bite, while the exterior is crisp and the interior soft. Sauce may add sweetness, garlic or chili.
Local roots & traditions
Stinky tofu appears in Hong Kong's street-food repertoire as well as many other Chinese regions, with different local styles.
How to order Stinky tofu
Start with a small freshly fried serving and choose the sauce separately.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
Sweet tofu pudding 豆腐花 →
Soy milk is gently coagulated into a very soft curd, then served with a sweet syrup. Ginger-flavored syrup is common, while warm and chilled versions give different impressions. The curd is silky and delicate, with a mild soybean flavor. Syrup adds sweetness without turning it into a firm custard.
Bean-curd skin dessert soup 腐竹糖水 →
Dried tofu skin is simmered in sweet liquid until it softens, with additions such as ginkgo, barley or egg depending on the version. Some skins partly dissolve into the soup. The result is gently beany and sweet, with soft ribbons, a milky-looking liquid and contrasting grains or egg when included.
Questions before you order
What name should I show when ordering?
Show 臭豆腐 for Stinky tofu. Start with a small freshly fried serving and choose the sauce separately.