Snack · Deep-fried
Taiwanese Chou Doufu (Crispy Stinky Tofu)
📷 Closely related photo — Photo via Pexels/Unsplash — free for commercial use
Unlike the softer, black-fermented stinky tofu found in mainland cities, Taiwan's night-market version is fried until shatteringly crisp.
Fermented tofu is deep-fried until the exterior turns golden and crackling while the inside stays soft, topped with pickled cabbage and a sweet-savory or chili sauce.
Why it's made this way: Taiwan's night-market culture favored a crisp-fried preparation suited to eating on the move.
Roughly what's in it
350kcal
16gprotein
20gcarbs
23gfat
Estimated per typical street-vendor portion — not lab-tested.
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Part of World of Street Food — 690 dishes from 118 countries.
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