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香氣迷人的臭豆腐，蒸、煮、炒、炸樣樣行，最常見油炸到外表金黃、外酥內軟，若咬下去湯汁飽滿就更美味了。
酥炸臭豆腐盛盤送上來，有的整塊下鍋炸，中間挖洞，將搭配蒜蓉等佐料的醬油直接填入；有的則整塊剪開，露出白嫩豆腐心。道地的台式臭豆腐，主要以酥炸為代表，而且一定要搭配酸甜泡菜。
臭豆腐散發的氣味，來自黃豆蛋白質的發酵作用。現代人多使用蔬菜發酵後的菜梗水，加上豆腐渣再次發酵的「滷水」製作，浸泡愈久，豆腐愈「臭」。相傳古時一位經營豆腐鋪的商人，因囤貨過多，為了延長保存期限，無意中發現，發酵的豆腐雖然奇臭無比，卻相當美味。
經過多年流傳及演變，臭豆腐的口味和做法出現了豐富變化。有人加入茶香，有店家以白蘿蔔絲、九層塔甚至醃蘿蔔為配菜；更有店家以「臭度」聞名，咀嚼後的臭氣竟化為回甘。無論哪一種變化，都為味蕾創造了驚喜。除了油炸，炭烤、清蒸或水煮，都為臭豆腐的美味創造更多可能。
The ultimate street food to challenge your taste buds!
Stinky tofu is one of those things in Taiwan which is a big question mark for many visitors. I’ve heard so many questions about it over the years: Why is it called stinky tofu? Where is it sold? Does it taste like what it smells? Why would anybody want to eat that? How is it made / prepared / cooked? I’ll try to answer some of these questions on this page, but let me first say something before we begin… I am a huge fan of Taiwanese stinky tofu, and it is my absolute go-to night snack in Taiwan! I can binge on that stuff as if I had been starving for weeks.
Stinky tofu is a kind of fermented tofu, which has a highly unpleasant, pungent smell, especially when it is deep fried -think dirty wet socks or strong blue cheese. In Chinese it’s called “chou dou fu“, 臭豆腐.
This dish is mostly eaten as a quick snack. It’s a popular street food, typically cooked on the side of the road at small stalls, and it’s not commonly sold in restaurants. Stinky tofu is considered by many to be the national snack of Taiwan.
愈臭愈有人愛 臭豆腐
