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People Twitter @sh.itjust.works The Picard Maneuver @lemmy.world 1w ago

Biting off more than you can chew

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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~~ feta 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

33 comments