by Anai Rhoads

Question:

Do you have the recipe for 'Stinky Tofu', also known as 'chow-tofu'? A very famous dish in Taiwan.


Answer:


Chou Tofu aka "Stinky Tofu" is a favourite in Asia, particularly in Taiwan. It tends leaves an unforgettable impression upon foreigners, who either find it love it - or wish they never smelt it.

The tofu itself is fermented for some time (6 months) before being cut into appropriate square pieces. Stinky Tofu can steamed as well as eaten cold. The pieces are more often than not deep fried and served with side-dish of pickled cabbage.

Frying the Chou is the best start, especially if it is your first taste. Soft, smooth tofu is within a crispy case. You can bring out your favourite vegan dipping sauces to compliment the tray.

The actual taste and silky, dense texture may appeal to Bleu cheese lovers. How it is eaten is up to the consumer, but some variations include shredded scallions as a topping with drizzled soy sauce.

As for specific recipes for Chou, try this web site for ideas or go to Michaels' Recipe Page

Happy eating!
Anai Rhoads

© Copyright 2003 Anai Rhoads.