The smellier, the better. That's the rule for stinky tofu (aka smelly tofu) in Hong Kong and Taiwan. The more stinky it smells, the better its flavor. The odor of stinky tofu resembles that of smelly feet or rotten meat.
The secret of the stink is the fermentation process that can take several days. Stinky tofu can be eaten cold, steamed, stewed, and most commonly, deep-fried, and it's often accompanied by chili sauce (Hong Kong) or mala sauce (Taiwan).