"One of the most aggressive uses of tofu comes in the form of stinky tofu. It consists of bean curd cubes that have been allowed to ferment till they become, well, stinky, and then are deep fried to crustiness. At this Flushing Taiwanese old-timer, the dish is served as an appetizer decorated with a fermented cabbage similar to kimchi or sauerkraut. This remarkable form of bean curd can also sometimes be found in Hunan restaurants." - Robert Sietsema