Holes are dug to stuff in sauce and sweet-and-sour pickles — Pengji’s crispy-on-the-outside, tender-on-the-inside stinky tofu

▲Pengji’s stinky tofu is not cut open after frying but instead has holes poked directly in it for sauce to be poured in before serving.

Text and photos by 95’s Angry Wife

Stinky tofu comes in many forms, each with its own charm when steamed, braised, or fried. Among them, the crispy-skinned version, deep-fried to golden perfection, drizzled with savory sauce and topped with a refreshing, appetizing pickle, offers a multi-layered taste experience and a surprisingly fragrant aroma, making it a favorite for many.

In a small, unassuming triangular corner shop on Lane 30, Yongji Road, Taipei City, sits a place called Pengji, which serves crispy stinky tofu and oyster vermicelli. The tiny eatery has only two tables, yet it’s always crowded with people waiting in line.

▲The expert way to eat it is to stuff pickles and a bit of chili into the hole.

Although Pengji started out with oyster vermicelli, many customers are particularly drawn to their stinky tofu. Each square piece of tofu, about 2 cm wide and 1 cm thick, is fried to order. Once out of the fryer, the tofu isn’t cut — instead, a hole is poked right in the center, then minced garlic and sauce are poured into the opening before serving, allowing the tofu to slowly soak up the flavors.

▲The lightly thickened oyster vermicelli is refreshingly light on the palate.

Savvy diners stuff pickles into the hole in the tofu before eating, then add a dab of chili sauce for extra flavor. With the first bite, you’re greeted by the golden, crispy skin that’s crunchy and fragrant without being harsh on the tongue. The inner holes of the tofu have absorbed the sauce and the tangy sweetness of the pickles, resulting in a soft, juicy, and aromatic bite. The contrasting textures inside and out, paired with the crisp pickles, make it incredibly delicious.

▲The thin, crispy outer layer and the soft, airy interior are the keys to Pengji’s deliciousness.

As for the oyster vermicelli, it’s lightly thickened to keep it refreshingly light. Topped with fresh oysters, pork intestines, and cilantro for aroma, it’s light on the stomach yet full of the umami of its ingredients. Paired with a serving of stinky tofu, it makes for a classic and well-matched Taiwanese delicacy.

▲Pengji’s stinky tofu may not look like much, but there’s often a long line of customers waiting for a taste.

Pengji Stinky Tofu
Address: No. 1, Lane 177, Lane 30, Yongji Road, Xinyi District, Taipei City
Business Hours: 11:30 AM – 8:30 PM
Reference Price: Oyster vermicelli NT$40, crispy stinky tofu NT$45

Deliciousness all day long
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