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.
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.
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 cheesewhen 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.
What people do to give an almost tasteless substance some taste.
I have tried frying it but it kind if kills the “
bluefeta cheese” flavor, IMHO. That said, fried “salty tofu” (in extra salty brine for two weeks), is amazing and I highly recommend it.deleted by creator
Ooh this sounds good