Production
Unlike cheese, stinky tofu fermentation does not have a fixed formula for starter bacteria; wide regional and individual variations exist in manufacture and preparation.
The traditional method for producing stinky tofu is to prepare a brine made from fermented milk, vegetables, and meat; the brine can also include dried shrimp, amaranth greens, mustard greens, bamboo shoots, and Chinese herbs. The brine fermentation can take as long as several months.
Modern factories often use quicker methods to mass produce stinky tofu. Fresh tofu is marinated in prepared brine for only a day or two, especially for fried or boiled cooking purpose. The process only adds odor to the marinated tofu instead of letting it ferment completely.
In Asia, no stinky tofu factories were ever officially licensed or constantly monitored; in most cases, government inspection can only focus on the cooking procedure and ventilation.
Read more about this topic: Stinky Tofu
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