Guest guest Posted January 30, 2011 Report Share Posted January 30, 2011 I've had fermented tofu ... it was kinda like really stinky cheese. I would suggest trying some before trying to make it. Here is some info on it: Stinky tofu (also known by its Chinese name, Chou Dofu), a fermented tofu dish which has a very strong acrid odor, is sometimes politely called " fragrant tofu " . Its smell has been described as " baby poo, " " hellacious " and " sharply foul " . Tourists in Taiwan or Hong Kong who follow their nose have no trouble locating a stinky tofu stand � street hawkers who sell it have been fined for breaking air pollution laws. ..... I have had several requests for instructions on how to make stinky tofu. This is an unknown topic- because the brine has to age six months and its smell is so strong, stinky tofu is not fermented at home On Sat, Jan 29, 2011 at 7:18 PM, <refusenik2012@...> wrote: > Hi! > > Anybody has fermented tofu? I mean the white bean curd I also like to > know if anybody has fermented soy strips, textured vegetable protein or > cutlets? I have some around. can you share your recipes? thank you! > > > > ------------------------------------ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 30, 2011 Report Share Posted January 30, 2011 Having lived in Taiwan for a couple of years, I have experienced the aroma of stinky tofu, and it is not pleasant. But, there are a variety of tofu cultures that are not " stinky. " I'm not a big fan of tofu, but I've tasted a number of varieties that were tolerable. Living in Taiwan was the experience of a lifetime for me. It opened me up to a variety of foods I would have never tried in the US, but I never worked up the courage for stinky tofu or durian (a very malodorous fruit). On Sun, Jan 30, 2011 at 2:21 AM, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2011 Report Share Posted January 31, 2011 Yes, I have fermented tofu many times. It is always delicious. The two ways I have fermented it are: Cut tofu into cubes, drop in a glass jar, cover with slightly watered down miso - thinned out with a bit of water to just the pourable stage. Let the miso ferment for at least a week, two weeks is even better. Tufu turns to a cheesy consistency, and also is very tasty. I like to use it in Asian soups as a topping and stirred in at the last minute before eating. Another way to ferment tofu: Cut tofu into cubes, drop in a glass jar, and cover it with Kimchi juice (leftover brine from Kimchi). Again, let it set for a week or two, and enjoy. To your health! :-) , Boise, Idaho P.S. I have often thought about making the stinky tofu, as I think I would like it, however, I just haven't gotten around to it yet. I will most likely make it during the summer months and keep the fermenting brine outside to avoid stinking up the house. > > Hi! > > Anybody has fermented tofu? I mean the white bean curd I also like to know if anybody has fermented soy strips, textured vegetable protein or cutlets? I have some around. can you share your recipes? thank you! > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 1, 2011 Report Share Posted February 1, 2011 Enjoyed 's description of how to make fermented tofu. I just bought some at an Asian store, imported from China. and it is packed in salt, white wine, and sesame oil. VERY winey, salty, and like said, spreadable like a soft cheese. Nance Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.