I like to put superfirm tofu in a salt water brine, the chuck it in the back of the fridge for about two months (I always have three bricks going). I have no idea if that is what stinky tofu is but it tastes like a delicious and mild blue cheese when crumbled.

PS: If you let it sit for just two weeks, it tastes like a salty Queso Fresco.

EDIT: I just tasted it. It is bang on feta cheese.