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Biting off more than you can chew (lemmy.world)

submitted 2 weeks ago by The_Picard_Maneuver@lemmy.world to c/whitepeopletwitter@sh.itjust.works

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[–] JoMiran@lemmy.ml 24 points 2 weeks ago* (last edited 2 weeks ago) (2 children)

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.

[–] Hegar@fedia.io 13 points 2 weeks ago (2 children)

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.

[–] JoMiran@lemmy.ml 9 points 2 weeks ago* (last edited 2 weeks ago) (1 children)

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.

[–] MonkderVierte@lemmy.ml 1 points 2 weeks ago

What people do to give an almost tasteless substance some taste.

[–] Ioughttamow@fedia.io 1 points 2 weeks ago

Ooh this sounds good