Moscow Food Co-op - Much Ado About Tofu: Stinky Tofu

Much Ado About Tofu: Stinky Tofu

I cooked cabbage when my kids were young and they would invariably walk in with their noses plugged and ask, “What’s that smell?” But my cabbage wouldn’t hold a candle to the smell of stinky tofu.

Stinky tofu is made by fermenting tofu in a foul smelling brine made from vegetables, herbs, soybeans and other ingredients that are aged about six months. It has a “very strong acrid odor and is sometimes politely called “fragrant tofu.” Its smell has been described as "baby poo," "hellacious" and "sharply foul" (1)

After fermenting the stinky tofu is cut in cubes and often deep fried. It is then served with other foods including eggs and vegetables and sauce.

Andrew Zimmern is the star of “Bizarre Foods” a TV show that features him touring around the world and sampling many strange foods. He has eaten all manner of insects and animal innards and various other things most people would not put in their mouths—unless it was for financial reward on some game show. Andrew actually seems to enjoy many of these bizarre foods. However, he finally met his match when trying stinky tofu. He could appreciate a barbecued street version, but his stomach failed him when he tried the dish from a well-known stinky tofu restaurant named Dai's House of Unique Stink. If you want to see a clip of his experience check out this youtube segment: http://www.youtube.com/watch?v=7QNGPmuqa6s

However, many people in Asia who have grown up with this unusual food find it to be a satisfying dish. “Stinky tofu is the unofficial national snack food of Taiwan and is universally loved. It is very commonly served on roadside stands and in night markets. It is primarily served dry (deep fried) or, less commonly, wet (with goose and Sichuan mala soup).” (2, 3)

Chemistry students from Tsinghua University in China decided to do some research and analyze the compounds in stinky tofu. It is a popular study topic among Chinese chemistry students. They discovered “more than 15 kinds of active bacteria swimming around in it, similar to the types of colonization found in yogurt.” (4)

I have never had the dubious pleasure of smelling or tasting stinky tofu, but I must admit I’m curious. It is not a meal you can make easily at home because of the long-term fermentation process. Instead, I am offering a recipe from Ellen’s Kitchen for “Smelly Spicy Korean Tofu.” It has cooked onions, broccoli and sesame oil that are strongly scented foods, but I happen to like those scents, so I’d say it’s a nice kind of smelly.
For another pleasantly scented recipe try the “Curried Tofu Salad Sandwich.” It’s easy to make and refreshing on warm fall days. It would make a tasty lunch box sandwich for the kids going back to school.

References:

1. www.ellenskitchen.com/faqs/stinkytofu.html

2. http://en.wikipedia.org/wiki/Goose blood & http://en.wikipedia.org/wiki/Sichuan_mala

3. http://en.wikipedia.org/wiki/Stinky_tofu

4. http://www.ellenskitchen.com/faqs/stinkytofu.html

Terri Schmidt is all for trying new things. The most unusual food to pass her lips so far is fried alligator - chews like chicken, tastes like fish.

Smelly Spicy Korean Tofu AKA Tubu Bokkum-Bap
http://www.ellenskitchen.com/faqs/stinkytofu.html

3 tablespoons oil
4-5 cloves of garlic, sliced thin
1 carrot, peeled and sliced
1 medium white onion, sliced
3 tablespoons kochujang (Korean red chili pepper paste)
1 tablespoon cayenne pepper
1 2/3 tablespoons sugar
2 tablespoons soy sauce
1/4 pound small broccoli flowerettes
1 pound firm tofu, drained, pressed & sliced
4 green onions
3 tablespoons water
1 tablespoons sesame oil

Saute garlic, carrots, and onion in oil for several minutes in a large pan, until the onions are just golden.

Mix kochujang, cayenne pepper, sugar, and soy sauce in a small bowl. (You can reduce or omit the cayenne out if you want this dish to be milder—though remember that the kochujang is, by itself, spicy—and if you like things really spicy, double it or even more.)

Add mixture, broccoli, green onions, and tofu to pan. Mix gently until vegetables and tofu are covered with pepper sauce.

Add water (if you didn't drain the tofu well, you may want to skip adding water) to pan and cover. Let steam for a few minutes.

Remove from heat. Add sesame oil, mix gently.
Serve hot, over rice.

Curried Tofu Salad Sandwich
www.freecookingrecipes.net

3 tablespoons low fat mayonnaise
1 teaspoon Dijon mustard
½ teaspoon turmeric
½ teaspoon curry powder
8 ounces firm tofu, low fat, well drained
½ cup shredded carrots
1 tablespoon onion - finely minced
salt and pepper to taste
2 large whole wheat pita breads - cut in half

In a bowl combine mayo, mustard, tumeric, and curry powder. Gently stir in tofu, carrots, and onion. Add salt and pepper to taste and toss to combine. Chill. Spoon into pita pockets and serve.