HK STINKY TOFU

Stinky Tofu is fermented tofu. Some compare it to making cheese, but according to this article “unlike cheese, stinky tofu fermentation does not have fixed formula for starter bacteria”. Making Stinky Tofu is a complicated multi-step process and it requires several weeks and often months for the really pungent authentic kinds.

Reference from: 

http://www.followmefoodie.com/2012/11/hong-kong-finding-stinky-tofu-in-hong-kong/

Notorious for its strong and distinct smell, ‘stinky tofu’ is the king of street foods. The tofu has been soaked in a brine of milk, vegetables, meat variations and the like for anywhere between a few hours to a few months – it’s what gives stinky tofu that particular smell. It’s then deep fried and usually enjoyed with a spicy sauce. The skin on the outside is crispy but it has a soft, creamy centre. If you can get past the smell, stinky tofu is actually delicious, honest.

Reference from: 

http://www.timeout.com.hk/restaurants-bars/features/70457/hong-kongs-top-10-street-foods.html