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Biting off more than you can chew
(lemmy.world)
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this post was submitted on 05 Nov 2024
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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.
Stinky tofu is usually fermented directly in rotting vegetable matter, I believe. But that sounds like the flavor, yeah.
Have you tried deep frying it? The crispy outside and soft inside is delightful. It's often served with a little cooked cabbage.
I have tried frying it but it kind if kills the "blue cheese" flavor, IMHO. That said, fried "salty tofu" (in extra salty brine for two weeks), is amazing and I highly recommend it.
What people do to give an almost tasteless substance some taste.
Ooh this sounds good