Fermented tofu deep-fried until crispy on the outside, served with pickled cabbage and a pungent, savory aroma.
5 top-rated spots found
Unlike the common fried variety, this spot specializes in a refined steamed version that highlights the tofu's porous texture. It is widely considered the most 'elegant' entry point for the dish, featuring a savory broth that isn't oily.
📍 No. 6, Lane 313, Sec 2, Zhonghua Rd, Wanhua District, Taipei City · View on Maps
This is the 'final boss' of stinky tofu. They use an all-natural vegetable brine fermented for up to two years. It is famous for being the place that challenged Andrew Zimmern and remains the gold standard for pure, unadulterated funk.
📍 No. 2, Alley 3, Lane 120, Yongji Rd, Xinyi District, Taipei City · View on Maps
Located in the heart of Tonghua Night Market, this stall achieved Michelin fame for its 'double-fried' technique, ensuring a glass-like crunch on the outside while the center remains incredibly juicy and airy.
📍 No. 19-1, Linjiang St, Da’an District, Taipei City · View on Maps
Shenkeng is the 'Tofu Capital' of Taiwan, and Wang Shui Cheng is its most iconic institution. The tofu here is made with local mountain water, giving it a distinct sweetness and a firmer, more artisanal texture than city stalls.
📍 No. 118, Shenkeng St, Shenkeng District, New Taipei City · View on Maps
A staple of the world-famous Shilin Night Market, this stall is known for its high-volume consistency and the perfect ratio of pungent tofu to sweet-and-sour Taiwanese kimchi (pickled cabbage).
📍 No. 46, Dadong Rd, Shilin District, Taipei City · View on Maps