Stinky tofu is most popular in Hunan, the Yangtze River Delta region (especially Shaoxing) and Taiwan. Recipes vary from region to region, but the basic method is to let bean curd ferment in a special brine then deep-fry it.It can be eaten with chili sauce, soy sauce, sesame oil or kimchi. Despite its underwhelming appearance and sharp smell, stinky tofu has a pleasant texture -- crispy on the outside, tender inside.