Stinky tofu or chòu dòufu臭豆腐

Stinky tofu or chòu dòufu is a form of fermented tofu that has a strong odor. It is a popular snack in East and Southeast Asia, particularly mainland China, Taiwan and Hong Kong and in East Asian enclaves elsewhere, where as a result of various factors, it is usually found homemade, at night markets or roadside stands, or as a side dish in lunch bars rather than in restaurants.

Regional

Mainland China
Stinky tofu is made and consumed in different ways in various areas of China. For example, the types of dried stinky tofu made in Changsha and Shaoxing are both very popular, but they are made with different methods, and the resulting flavors are very different. The most famous shop for stinky tofu in Changsha, Huo Gong Dian, makes the tofu with yellow soybeans marinated in seasoning. The stinky tofu sold in Tianjin is mostly made in the Nanjing style, with a mild aroma. In Shanghai, stinky tofu is fried and sold on streets, typically served with a spicy or sweet sauce. It is also served as a condiment to Congee, a kind of rice soup that is quite neutral in its own flavour, often as a part of a regular breakfast meal. In Chongqing, stinky tofu on the streets is usually fried and dipped in a mixture of, typically, coriander (cilantro) leaves, scallions, chili powder, Sichuan pepper and oil. Stinky tofu is also sometimes dipped in Sichuan spicy hot pots.

Taiwan
Stinky tofu is one of the most recognizable dishes in Taiwan. It is very commonly served on roadside stands and in night markets. It is usually served deep fried (often served drizzled with sauce and topped with sour pickled vegetables), grilled, or added to a Sichuan mala soup base (with solid goose blood.)

Hong Kong
In Hong Kong, stinky tofu is a trademark street food, along with fishballs and beef balls. The street style is rather plain. It is deep fried fresh at hawkers' stalls and at dai pai dongs. It is sold by the bag, and is well-known for the tremendous amount of grease it contains. Hong Kong-style stinky tofu is traditionally eaten with hoisin sauce.

臭豆腐是一項流傳於全大中華圈及世界其他地方的豆腐發酵製品。在各地的製作方式、食用方法均有相當大的差異。臭豆腐分臭豆腐乾和臭豆腐乳兩種，都是相當流行的小吃。臭豆腐乳屬於豆腐乳的一種，曾作為御膳小菜送往宮廷，受到慈禧太后的喜愛，親賜名御青方。臭豆腐在台灣、上海和香港是頗具代表性的小吃。

源起

相傳臭豆腐是一位落魄舉人意外的發明，但故事版本眾多。

臭豆腐乳版本

清朝康熙八年，安徽仙源縣舉人王致和赴京趕考，不幸名落孫山，留在北京經營豆腐舖。一日王致和因累積不少存貨，打算製作豆腐乳，將豆腐切成小塊，放入罈中。過幾天打開罈子，發現豆腐變成青色，而且其臭無比，不過吃起來卻非常好吃，所以決定將臭豆腐當成商品出售。

臭豆腐乾版本

相傳王致和在康熙年間以賣豆腐、豆腐乾及養豬為業。有日王致和製作豆腐乾的時候，才剛把鹽巴、花椒等調味料放完，豬就跑了，在慌忙之中王致和忙著抓豬，忘了把罈子蓋上，結果牆壁上的白灰皮就掉進罈裡，等王致和把豬處理好之後，當初的豆腐乾早就成了臭豆腐了。

食用方式

油炸臭豆腐

台灣，香港或上海常使用油炸的方式食用。台灣的攤販所販賣的臭豆腐，常習慣搭配酸甜不辣的台式泡菜（或四川泡菜），舒解臭豆腐的油炸膩感，香港的則習慣以甜醬搭配。油炸方式又分2大類，

1. 較嫩的吃法，臭豆腐炸至外皮酥脆，撈起瀝乾油後，切塊裝盤或裝袋。
2. 較酥的吃法，臭豆腐炸至外皮酥脆，撈起後對角切4塊後，再回鍋繼續炸，直到看起來都呈現金黃色後，再撈起瀝乾油後，裝盤或裝袋。但這種吃法比較油膩。

炸臭豆腐是台灣傳統中常見的料理，不管是夜市還是部分餐廳中，都可以看到。1990年代前甚至有些攤販會沿街叫賣。烹飪方法通常是把醃漬好的豆腐，用高溫油炸，酥酥脆脆的外皮，配上酸酸甜甜的泡菜。

麻辣臭豆腐

麻辣臭豆腐是近年來台灣的新吃法，由於四川麻辣鍋的風行，也使得火鍋業者研發出把臭豆腐加入麻辣湯裡，搭配上鴨血、酸菜，麻辣湯底的濃郁再加上臭豆腐獨特的氣味，可以說是近年來個人火鍋常見的新吃法，也有些業者會加入肥腸（豬大腸），俗稱「大腸臭臭鍋」。

臭豆腐乳

北京聞名的王致和臭豆腐為臭豆腐乳，與南方流行的臭豆腐乾是兩種不同的食品。王致和臭豆腐乳不能油炸，為饅頭和大餅等麵食的配品，並曾經為慈禧所喜愛，並賜雅名「御青方」，簡稱青方。

炭烤臭豆腐

炭烤臭豆腐，深坑的名產，也是台灣夜市裡常見的小吃，用竹籤穿過食材後，塗抹烤肉醬，在炭火上烤數分鐘;外皮酥脆，內裡鬆軟，入口即化，因為加入了大量的調味醬，也使得臭豆腐原本的氣味被覆蓋許多，值得推薦給初次嘗試臭豆腐的朋友們。