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stinky in what way?
edit: just realized it was an article and not a photo.
A 2012 chemical analysis found 39 volatile organic compounds that contributed to the unique smell and taste of fermented stinky tofu. The main volatile compound was indole, which has an intense fecal odor,[8] followed by dimethyl trisulfide, phenol, dimethyl disulfide and dimethyl tetrasulfide
intense fecal...
Sounds like there are many kinds, with different bacteria involved, so many possible fermentation bacteria involved. Some types of Chinese fermented foods are pretty intense, and can literally smell like death to Western folks.
I've eaten a fair bit of it. In Australia and Taiwan. It literally smells like actual shit. It's hard to get your head around it.
For me, the crunchy, freshly hot one is best.
I'd rather not eat if if given a preference, but, when travelling, I like to try everything.
I ate lots of deep fried mild beige stinky tofu in Taiwan, like the one pictured in the thumbnail. Once I had a meal with a bit of old grey stinky tofu - the smell of summer garbage was disturbing. Try the slightly aged mild beige stuff first.
While we're at it, try a translucent thousand year egg too, preferably as part of a dessert. Not bad, just weird.
I didn't mind it. Wouldn't willingly order it again but would eat if served. Doesn't smell as bad as people think.
One of my favorite foods; stinky tofu is absolutely delicious.
I've only ever had non-stinky tofu. How would you compare the taste?