528
Biting off more than you can chew
(lemmy.world)
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
this post was submitted on 05 Nov 2024
528 points (99.1% liked)
People Twitter
5277 readers
369 users here now
People tweeting stuff. We allow tweets from anyone.
RULES:
- Mark NSFW content.
- No doxxing people.
- Must be a tweet or similar
- No bullying or international politcs
- Be excellent to each other.
founded 1 year ago
MODERATORS
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