• Jo Miran@lemmy.ml
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    2 days ago

    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.

    • Hegar@fedia.io
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      2 days ago

      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.

      • Jo Miran@lemmy.ml
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        2 days ago

        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.