Stinky tofu

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Description:
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.

Production

Unlike cheese, stinky tofu fermentation does not have fixed formula for starter bacteria; wide regional and individual variations exist in manufacture and preparation.

The traditional method for producing stinky tofu is to prepare a brine made from fermented milk, vegetables, and meat; the brine can also include dried shrimp, amaranth greens, mustard greens, bamboo shoots, and Chinese herbs.

Even though the traditional method is still widely practiced by street vendors, modern factories often use quicker methods to mass produce stinky tofu. Fresh tofu is marinated in prepared brine for only a day or two, especially for fried or boiled cooking purpose.<ref...
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