Comparing Stinky Tofu across three restaurants — an honest verdict

I ate Stinky Tofu at three different restaurants in the same week to compare. The results were illuminating. The use of scallion varied significantly — only one got it right. The umami-rich profile should be consistent but interpretation differs widely.

Taiwanese night markets are a pillar of social life and street food culture. The best version came from a morning soy milk and scallion pancake shop, which felt authentic. Taiwanese lager was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Stinky Tofu is larger than you'd think.