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

submitted 3 weeks ago by [email protected] to c/[email protected]

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[–] [email protected] 13 points 3 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.

[–] [email protected] 9 points 3 weeks ago* (last edited 3 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.

[–] [email protected] 1 points 2 weeks ago

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