when i talk about marinating it in diluted soy sauce before frying this is the end result. It looks better in person though the lighting in my kitchen is fucked (i feel like a blind old man in this kitchen. All the lights are this soft fucking yellow, i can't see shit captain)
the point is more the flavor though it just gives it this good savory base which i think will help people who don't like the texture of tofu or find it bland even with sauces
Soy curds in soy sauce?! What next?! A side of edamame beans and gochujang? A glass of soy milk? Maybe a miso soup starter!
Soy's pretty neat huh
Even if I am more of a chickpea guy :cool-legume:
Gochujang and edamame are actually really good?
gochujung with some mayo and ketchup makes a hell of a dipping sauce
yeah everybody is all "sriracha aioli" and forgets the gochujang is RIGHT THERE
What does the ketchup add to it? Is it just to cut the spiciness down a bit?
zesty tang from the tomatoes and a little sweetness, i really think its a critical component of the trio
also to note there is no golden ratio to this trio. you want it less creamy and less sweet? make the main component the gochujung im not ur dad
Heck yeah they are. They're just all made of soy and would actually weirdly go together