I’ve returned from Taiwan now for the past two weeks and boy, do I miss stinky tofu!

As you walk through the streets of anytown, Taiwan, you might find your nose assaulted by a uniquely dreadful smell. It’s especially poignant in the night markets, when darkness makes your sense of smell keener.

There is something cheesey about it, with overtones of rotting vegetation and something more primeval. When the earth was young and ruled by single celled organisms, the smell of stinky tofu existed. Before human noses to wrinkle at it, human language to describe it, hands to make it, tongues to savor it.

In the 1960s my young father, homesick for tastes of his homeland, bought 臭豆腐 in jars. For breakfast he garnished old-school rice porridge with nice crisp pickled turnips, bits of scrambled egg, and stinky tofu. My sister detested it, but I adored its pungent creaminess.

For the stouthearted among you: Cook some calrose style rice with a little more water than usual. Scramble an egg with sesame oil and soy sauce, add some kimchee or chinese pickled veggies, and maybe 1/3 block of stinky tofu. Stir well, and sprinkle with chopped green onions and/or skin-on peanuts. It’s lowfat, gluten free, nutritious, and delicious!

For a cool video about how this stuff is made, check out https://www.greatbigstory.com/stories/taiwan-s-mother-of-pungent-foods-stinky-tofu?iid=ob_homepage_deskrecommended_pool

 

 

 

 

 

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