Cook this
The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
China — national tradition; regional variants across all provinces
II
Description
Chou dou fu (臭豆腐) — stinky tofu — is China's most controversial fermented food: firm tofu is submerged in a brine of fermented vegetables, shrimp, meat scraps, and aromatics for days to weeks. The brine inoculates the tofu with bacteria that produce strong-smelling volatile sulphur compounds. Fried until crispy outside, the inside becomes creamy. Served with sweet chili sauce and pickled vegetables.
III
The Thread
—French Époisses cheese — strong smell, gentle flavour
—Limburger cheese — aroma-forward fermented dairy
—Korean doenjang — fermented soybean intensity
IV
Flavour Context
Pungent, strong on approach; crispy exterior; custardy, surprisingly mild interior; the flavour is savoury and complex, much less aggressive than the smell
Pillars V — VII
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