Stinky tofu is a traditional Taiwanese fermented food made by soaking tofu in a fermented brine for days to weeks and then deep-frying it until the skin is crisp while the inside stays soft, typically served with pickled cabbage and chili sauce. The moment you catch that distinctive fermented scent, you know a stinky tofu stall is close. The smell from a distance is far more intense than the taste in the mouth — a discovery most first-timers share, and the night market area around Wanhua's Longshan Temple is one of the most accessible places in Taipei to try it.
The origins of stinky tofu are debated, with the most widely circulated account holding that in 1669 (the eighth year of the Kangxi era), an unsuccessful examination candidate from Anhui named Wang Zhihe pickled unsold tofu that unexpectedly fermented into stinky tofu — one popular folk account, not a settled historical record. Taiwan's common night-market version is deep-fried; the traditional brine is made by soaking the coarse stems of amaranth in rice-washing water and fermenting it at room temperature for about six months, producing tofu that is crisp outside and soft inside once fried.
What is Stinky Tofu
Stinky tofu is made by submerging tofu in a fermented brine — typically a mixture of fermented amaranth water, fermented black beans, and other ingredients — for days to weeks, allowing the tofu to develop its characteristic fermented aroma and porous structure. The most common Taiwanese night market version is deep-fried: the tofu goes into a high-temperature oil bath until the skin turns golden and crisp while the interior keeps the smooth, yielding texture of soft tofu. It is served with pickled cabbage (Taiwanese-style marinated cabbage) and chili sauce. The sour crunch of the pickled cabbage balances the oiliness of the fried tofu, creating a complementary flavor pairing.
The tradition of fermented tofu traces back to various regions of China. The Taiwanese version — fried stinky tofu served at night markets — is the mainstream form and differs from the Hunan spicy-braised style or the Hong Kong steamed version. Night market stall culture runs deep around Longshan Temple, and stinky tofu has become a landmark item at the market by virtue of its powerful aroma. Wanhua sees a wide mix of regulars, tourists, and visitors from elsewhere, making stinky tofu a food that draws a diverse crowd. For first-time visitors, it often functions as a kind of night-market adventure.
How to eat it the local way
Local knowledge
Objective background
- Stinky tofu is made by soaking tofu in fermented brine and then deep-frying it until the skin is crispy while the inside stays tender. It is served with pickled cabbage and chili sauce and is one of Taiwan's most recognizable fermented night market foods.
- The area around Longshan Temple in Wanhua is one of Taipei's densest concentrations of night market stalls. Ningxia Night Market is also a well-known Taipei night market; both have multiple stinky tofu vendors.
Practical tips
- The smell is strong — best eaten outdoors; the open-air night market setting is ideal for standing and eating on the spot.
- The area around Longshan Temple gets crowded at night. On weekends, consider going a little earlier or later than the peak dinner window.
- MRT Longshan Temple Station exits directly into the area — the most convenient way to arrive.
Source: fieldwork on fermented foods at Taiwan night markets. Photos to be replaced with Dio's own shots.
Frequently Asked Questions
Where does stinky tofu's distinctive smell come from?
Stinky tofu develops its characteristic aroma from being soaked for an extended period in fermented brine; the traditional Taiwanese method ferments amaranth stems in rice-washing water at room temperature for about six months.
Does night market stinky tofu always come with pickled cabbage?
The pickled cabbage's sour crunch is key to cutting the richness of the fried tofu, so it is served as the near-universal standard pairing at most stalls.
Did Wang Zhihe really invent stinky tofu?
The story of Wang Zhihe accidentally fermenting pickled tofu is one of the most widely circulated accounts, but the true origin of stinky tofu is debated and not settled by a single historical record.
Sources
- 臭豆腐 — 維基百科條目，臭豆腐起源傳說與台灣油炸做法