The Picard Maneuver@lemmy.world to People Twitter@sh.itjust.works · 8 months agoBiting off more than you can chewlemmy.worldimagemessage-square37linkfedilinkarrow-up1521arrow-down15
arrow-up1516arrow-down1imageBiting off more than you can chewlemmy.worldThe Picard Maneuver@lemmy.world to People Twitter@sh.itjust.works · 8 months agomessage-square37linkfedilink
minus-squareHegar@fedia.iolinkfedilinkarrow-up11·8 months 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 Miran@lemmy.mllinkfedilinkarrow-up8·8 months agoI have tried frying it but it kind if kills the “blue cheese” flavor, IMHO. That said, fried “salty tofu” (in extra salty brine for two weeks), is amazing and I highly recommend it.
minus-squareMonkderVierte@lemmy.mllinkfedilinkarrow-up1·8 months agoWhat people do to give an almost tasteless substance some taste.
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 cheese” flavor, IMHO. That said, fried “salty tofu” (in extra salty brine for two weeks), is amazing and I highly recommend it.
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What people do to give an almost tasteless substance some taste.