The Picard Maneuver@lemmy.world to People Twitter@sh.itjust.works · 13 hours agoBiting off more than you can chewlemmy.worldimagemessage-square27fedilinkarrow-up1337arrow-down12
arrow-up1335arrow-down1imageBiting off more than you can chewlemmy.worldThe Picard Maneuver@lemmy.world to People Twitter@sh.itjust.works · 13 hours agomessage-square27fedilink
minus-squareHegar@fedia.iolinkfedilinkarrow-up12·11 hours agoStinky 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.
minus-squareJo Miranlinkfedilinkarrow-up7·edit-28 hours agoI 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.
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 “
bluefeta cheese” flavor, IMHO. That said, fried “salty tofu” (in extra salty brine for two weeks), is amazing and I highly recommend it.