Shenkeng Stinky Tofu 深坑臭豆腐
Shenkeng Stinky Tofu is featured among the local specialties of Taiwan.
Shenkeng Stinky Tofu (深坑臭豆腐) is the fermented tofu of Shenkeng District (深坑区) in New Taipei (新北市). Shenkeng is widely known as the 'home of tofu' (豆腐故乡), and the Taiwan medical-travel information network credits its tofu with the growth of Shenkeng Old Street (深坑老街).
Where it comes from
The Shenkeng District Office describes local tofu as made entirely by hand with the district's sweet, iron-free water, which keeps the curd fine and stops it turning yellow. It is set with brine by the old nigari method (盐卤法) and heated over charcoal, giving a tender block that holds up to long cooking and carries a faint charred taste.
In a 2017 statement, New Taipei's economic development bureau set out Shenkeng tofu in stages: the older charred-tasting braised tofu first, then the 'classic' spicy mala stinky tofu (麻辣臭豆腐) and skewered stinky tofu (串烤臭豆腐), and tofu desserts in recent years.
How it is made
Stinky tofu is plain tofu left to ferment. Chinese Wikipedia describes the traditional Taiwanese soaking liquid as the older parts of amaranth steeped in rice-washing water and left at room temperature for six months. It describes charcoal-grilled stinky tofu, a common Taiwanese night-market snack, as threaded onto bamboo skewers, brushed with barbecue sauce and grilled over charcoal for a few minutes.
Flavour and texture
Grilled this way, the tofu has a crisp skin and a soft centre, and the heavy coat of sauce masks much of the fermented smell.
Sources & reading
Written from the linked sources and fact-checked against them on 2026-09-25. Recipes and servings vary between kitchens.
Image credits & notes (1)
- Shenkeng Stinky Tofu (深坑臭豆腐) · 深坑臭豆腐Photo: Fcuk1203 · CC BY-SA 3.0Resized for the web; the photo itself has not been edited. Thumbnails may show a cropped view.
