After fermentation of edible mold, tofu can produce a large number of B vitamins, a variety of minerals and trace elements.

Unlike cheese[citation needed], stinky tofu fermentation does not have a fixed formula for starter bacteria; wide regional and individual variations exist in manufacturing and preparation.

Depending on the method of production, some stinky tofu can be linked to food poisoning outbreaks, especially if prepared traditionally and cooked at home.

[1][5] According to a Chinese legend, a scholar named Wang Zhihe (王致和) hailing from Huang Shan in Anhui Province invented stinky tofu during the Qing dynasty.

[6] After failing the imperial examination, Wang stayed in Beijing and relied on selling tofu to make a living.

"[citation needed] The stinky tofu that Wang Zhihe invented gained popularity and was later served at the imperial Qing Dynasty palace.

[5] A 2012 chemical analysis found 39 volatile organic compounds that contributed to the unique smell and taste of fermented stinky tofu.

[9] Nevertheless, there have been reported cases of food scandals in China where stinky tofu is made with dead snails, fecal matter and rancid meat for odour enhancement.

In Shanghai, stinky tofu is fried and sold on the street, typically served with a spicy or sweet sauce much like the Shaoxing variety.

In Chongqing, stinky tofu on the street is usually fried and dipped in a mixture of, typically, coriander (cilantro) leaves, scallions, chili powder, Sichuan pepper and oil.

[13] In Anhui, the perceived deliciousness of stinky tofu depends mainly on its spiciness: the spicier it is, the more it suits the local favor.

[15] Stinky tofu is a symbol of Changsha street snack, also called chou ganzi (smelly jerky) by local people.

Changsha stinky tofu is made from brine composed of winter bamboo shoots, koji, and shiitake mushrooms.

After the surface grows white hair-like filaments, and once it turns grey, the stinky tofu is ready to be fried.

[24] Stinky tofu can also be found in specialty restaurants in some parts of the United States (with preparation methods altered where needed to comply with U.S. food safety laws).