Stinky tofu brine method:

With tempeh 2.5kg as a standard calculation, must be added to 15kg of water boiling, filtering, adding 1500g of alkali within the juice to soak for about half a month, stirring 1 time a day, fermentation that is into brine.

Expanded Information:

Stinky tofu, a traditional Chinese specialty, is made in various places, There are considerable differences in the method of consumption, there are different types of north and south, stinky tofu in the south, also known as stinky dry son. Although its name is vulgar, it is ugly outside and beautiful inside, and it has a long history. It is a very characteristic traditional Chinese snack, ancient and traditional, and it makes people want to eat it. The production materials include soybeans, tempeh, soda ash and so on.

In China and around the world, there are regional differences in the way of production and consumption, and its flavor also varies greatly, but has the characteristics of "smelling bad, eating good". Stinky tofu in Nanjing and Changsha is quite famous, and stinky tofu in Taiwan, Zhejiang, Shanghai, Beijing, Wuhan and Yulin is also quite famous.

The streets of Tianjin are mostly Nanjing stinky tofu, gray and white tofu blocks deep-fried into a golden yellow, the smell is very light. Wuhan street stinky tofu more to "Changsha stinky tofu" as the signboard, but the production method is not the same, is the iron plate pouring oil frying, in not empty and light yellow.

Reference: Baidu Wikipedia - Stinky Tofu