Objective: In order to provide insight to food sources basis of equol， the content of equol in stinky tofu and its influencing factors was studied. Method: This study was to investigate the equol in 4 representative brands of stinky tofu and 8 others fermented soybean products on the domestic market by RP-HPLC， Spearman's correlation was used to analyze the relationship between the equol and soy isoflavones and physicochemical indexes， and the effects of stinky tofu brine and brine soaking and frying on the content of equol in Changsha stinky tofu were also investigated. Results: The equol was only detected in 4 kinds of stinky tofu， and the contents ranged between 11.93-24.33 μg/g dry matter， with the Changsha HSJD stinky tofu being the highest content (24.33 μg/g dry matter)， and 8 others fermented soybean products without equol. A significant positive correlation between equol and daidzein and genistein(Spearman's r was 0.335 and 0.411， respectively， P<0.05)， and pH (Spearman's r was 0.539， P<0.01)， a negative correlation between equol and chlorides， amino acid nitrogen and total acid content (Spearman's r was -0.463， -0.506， and -0.674， respectively， P<0.01). Our research revealed that the equol was detected in Changsha HSJD stinky tofu fermentated for 2 years (called STB2) or 1 year (called STB1) and added bean cured， the content was 309.62， 168.31 μg/g dry matter， respectively. There were no equol in Changsha HSJD stinky tofu without bean cured(called STB3). ST5 was soaked in STB1 and ST6 was soaked in STB2， and then their equol content were 24.33 μg/g dry matter and 38.31 μg/g dry matter， respectively. There were no equol in Changsha HSJD stinky tofu was soaked in Cold boiled water and STB3. The content of equol was significantly decreased(P<0.05) after the Changsha HSJD stinky tofu is fried， the ST5 decreased from 24.33 μg/g dry matter from to 9.84 μg/g dry matter and that of ST6 from 38.31 μg/g dry matter from to 10.27 μg/g dry matter. Conclusion: A kind of food with good source of equol was Stinky tofu. The content of equol in stinky tofu was affected by the technology of soaking brine and fryin.