The look on this guy’s face says it all, it really stinks. Left rotting and fermenting for a period of weeks to several months, stinky tofu emits a smell so foul it can only be matched by the equally noxious flavor. This dish is popular in parts of southeast asia, especially Hong Kong and Taiwan. Fortunately, it is uncommon even in Asia, as stinky tofu does not pass most countries’ health regulations. Wonder why?
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