Can stinky tofu cause cancer?
Some people fear that stinky tofu, like moldy peanuts, can cause cancer. Lai took uncooked stinky tofu and fried stinky tofu to National Taiwan University for toxic analysis. The results showed that those samples of stinky tofu had no cancer-causing aflatoxins.
While it would be impossible to analyze all of the bacteria that might occur in stinky tofu, Lai points out that the toxins in microscopic bacteria cannot survive intense heat. Thus, once the tofu has been deep fried, the bacteria will have been killed and their toxins will no longer be a threat.
In reality, frying stinky tofu not only kills bacteria but also turns what was stinky sweetly redolent.
Wu Hui-min, a stinky tofu professional, points out that if the tofu isn't stinky it won't be fragrant. Good stinky tofu "smells bad to the nose but good to the mouth." To put it another way, it's stinky uncooked, but after being cooked its sweet aroma wafts off in all directions. This is what makes stinky tofu attractive to people.
And how does the stinky turn into the sweet? It really isn't so miraculous. Lai Min-nan explains that tofu is largely protein. When it soaks in stinky salt brine (its fermenting brew), the microbes will break down its components, and the proteins break down into amino acids.
When the stinky tofu is then put under high temperature, most of the bad smell will evaporate. At the same time, the amino acids coming into contact with heat release a pleasant smell. That pleasant smell added to a little remaining stinky smell results in that special "stinky smell in the sweet smell."
Stinky tofu and pickled cabbage:
Most of the stinky tofu stands in the night markets deep fry their tofu. After being pulled from the oil, it is golden in color, crispy on the outside and tender inside. Its special flavor is matched with heavy flavorings like hot sauce, garlic, and vinegar. Or you can add some pickled vegetables. It's got a strong smell when you're eating it, and it's packed with flavor too.
The steamed stinky tofu in Chekiang restaurants is also very popular. It can be mixed with green beans or hot sauce and other flavorings. Some restaurants use it as an appetizer or provide it free of charge as a side dish.
Actually, stinky tofu doesn't have a very long history in Taiwan. Older Taiwanese never ate this "Chinese cheese" when they were young. When the R.O.C. government moved to Taiwan 18 years ago, the cuisines of all of mainland China's provinces came with it, and stinky tofu rode the wave.
Early on, most of the stinky tofu makers were from the mainland. Calling out with their thick accents, they etched a deep impression in the memory. From push carts, to the stands in night markets, to specialty shops: Stinky tofu has come a long way.
The Stinky Tofu Specialty Shop is what its name implies. Besides selling the steamed and fried varieties, it also offers 20 stinky tofu dishes its chefs invented themselves: stinky tofu in an earthen pot, stinky tofu vegetarian chicken, stinky tofu egg rolls, stinky tofu and rice special. . . . There's even a stinky tofu hamburger. The cooks employ all variety of cooking methods: steaming, boiling, frying, deep frying, and stewing. It's attracted quite a few stinky tofu aficionados to come and try something new.
Stinky tofu has transcended being an oddity of mainland provincial cooking to become a common food in Taiwan. It's more convenient to eat, and there are ever more numerous ways to cook it. But today, when everything must be done quickly, how many people use the traditional method to make stinky tofu? For connoisseurs, finding the truly delicious stuff is getting harder and harder.
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Deep frying at high temperatures both wipes out the bacteria and turns the stinky tofu sweetly fragrant.
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Before being fermented, the white chunks of tofu are plump and pliant. How filling they look!
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This "Chinese cheese" has been stewing in salt brine for three days.
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Stinkly tofu pulled from the frying pan is golden yellow in color with a sweet aroma that wafts in all directions and draws onlookers to drool.
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"Stinky tofu in a earthen pot," "stinky tofu variety plate," "vegetable steamed stinky tofu" . . . what an abundant selection of stinky tofu dishes are on offer here!
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(Below) In the festive hubbub of a night market, you're never out of whiffing range.