Dafang Stinky Tofu

Dafang Stinky Tofu

　　Dafang tofu is a traditional Chinese food found in many places. However, the tofu from Dafang County stands out not only for its rich variety and diverse types but also for its distinctive preparation methods.

　　　　 The long-standing stinky tofu dry is one of the most famous types of Dafang tofu. Even the local residents can hardly say exactly how long stinky tofu has been around in Dafang. There is a legend that many years ago, a tofu shop in the county town once made too much tofu and couldn't sell it all. When they took it out on the third day, the tofu had gone moldy and grown fuzz—but it emitted a unique aroma. Not wanting to throw it away, the owner coated it with salt, roasted it over charcoal fire, and sold it. To their surprise, its distinctive flavor quickly made it a hit, selling out fast. This is how Dafang’s “stinky tofu dry” came to be.

　　　　 Although called “stinky,” this tofu actually isn’t smelly at all—in fact, it has a unique fragrance. It has a light yellow color, a tender and delicate texture, and tastes refreshing and palatable. It is also easy to preserve.

　　　　 The ready-made tofu can be stir-fried, deep-fried, or prepared in many other ways. Pan-fried tofu is one of the most common preparations. Small stalls can easily be found on the streets and alleys of the town: an iron stove holds a griddle pan, surrounded by small stools, with tender yellow stinky tofu being grilled on top. Most vendors are middle-aged women. Young women on their way to or from work often stop by these roadside stalls to buy a few pieces. The grilled tofu is served with seasonings such as chili, Sichuan pepper, and salt, which enhance its flavor even more. Customers chat casually as they eat, while the vendor occasionally brushes some cooking oil on the tofu and flips the already-grilled pieces. It’s at stalls like these that human connections grow a little closer.

　　　　 In recent years, people in Dafang have also started to enjoy zongzi tofu. Zongzi tofu is made by grilling the stinky tofu, then cutting it open with a small knife, stuffing it with filling, and finally wrapping it with a layer of glutinous rice paste on the outside. For authentic zongzi tofu, freshly pounded glutinous rice cakes are required—those made with glutinous rice flour and water are too watery and make it difficult to shape the stuffed tofu. Zongzi tofu can be grilled or deep-fried. Frying requires especially precise heat control; when done by skilled chefs, the outside turns golden and crispy, while the inside remains soft and tender.