Rotten Tofu – From Scrapped Food To Taiwanese Specialties

Despite its unpleasant pungent odor, the rotten tofu is still a fast food loved by people and visitors in Taiwan.
Rotten tofu - from scrapped dishes to Taiwanese specialties
While walking through the streets of Xinyi district, Taipei city, visitors can easily smell the pungent smell of the rotten tofu from the restaurants. One of the most famous restaurants in Taipei is Dai Tofu House. Wu Hsu Pi-ying, around 70 years old, has been running this traditional restaurant for 30 years. With her heirloom fermentation recipe, she can make 10 different rotten tofu dishes

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Rotten tofu is considered a typical street food of Taiwan. Photo: BBC.
According to legend, rotten tofu was made in China hundreds of years ago, when a bean vendor opened his leftover containers and discovered they were fermented The man mustered up the courage to try the stale bean dish and felt delicious.



Later, he started selling the fermented beans, and the dish quickly became popular. Queen Dowager Tu Hy also added rotten tofu to the list of dishes in the Qing Dynasty at that time.
Rotten tofu was introduced to Taiwan during the Chinese civil war. Currently, this dish is available in many Asian countries with different versions. However, only in Taiwan, rotten tofu is so popular. In the night markets on the island, fried rotten tofu, marinated in a variety of flavors, is popularly sold in stalls.
One of the biggest markets in Taipei, the Shilin night market, the rotten tofu is processed into fried, braised, steamed and skewered dishes with potatoes and vegetables East of the Taipei Zoo, the old town Shenkeng is a gathering point for the rotten tofu.



There are many street stalls selling canned spicy beans or cream tofu. Restaurants sell rotten tofu as a side dish or with duck blood.
Rotten tofu is processed in many different ways such as fried, steamed, skewered with vegetables. Photo: BBC.
Different from night markets, Dai restaurant sells this dish with a unique cooking method. Chilled tofu and add seaweed powder, scallion, brown sauce. To increase the appeal of the dish, Dai's menu also serves Sichuan soup, stir-fried meat and pickled vegetables. This is a new combination invented by Ms.



Wu Hsu Pi-ying's house. "I like rotten tofu since I was a child, but I only like to eat the kind that smells strong enough," Ms. Wu said.
Currently, Ms. Wu's family still operates by household. The grandmother's son and daughter-in-law help make tofu and serve customers. Her brother will take care of the pressing of the beans. Ms.



Wu, who holds the heirloom recipe for hand-made rotten tofu.
Those who love rotten tofu say that if you don't notice the smell, this dish is really delicious, it doesn't resemble fermented cheeses. For the Taiwanese, rotten tofu has many health benefits. They not only benefit the digestive tract but also help treat colds.
According to recent studies, eating rotten tofu also helps reduce the risk of osteoporosis, prostate cancer and breast cancer. In particular, a green fermented rotten tofu can also make the skin softer and smoother. However, they have a very unpleasant odor, which can persist for about 7 hours after application.
According to Lan Huong / Vnexpress
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