I’m curious what you like and how you use them in food.

  • Admetus@sopuli.xyz
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    8 months ago

    Fermented tofu, it sounds horrible but it’s just akin to cheese.

    Think how the Chinese feel about heavily fermented milk? Ha!

    • ECB@feddit.de
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      8 months ago

      As a fan of both tofu and basically anything fermented…this sounds great!

      • Admetus@sopuli.xyz
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        8 months ago

        It is a strong flavour but works really well as part of your sauce bowl when you’re dipping cooked hotpot ingredients in it.

        I think it can also be added to noodles for some spiciness.

        Asian/Chinese supermarkets must have it, it’s a jar of something white/slightly yellowed immersed in a watery chilli sauce.

        • Taniwha420@lemmy.world
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          8 months ago

          Yes! First time I had hot pot was with a couple of exchange students. This was one of their dipping sauce ingredients. I’ve never been able to find it on my own. What’s it called? I’d take a shot at making it myself. Also, what’s the red stuff that goes in the sauce? I thought it was maybe fermented tofu. I’m pretty sure I’ve found that, but all of it has weird food coloring in it. I find I have to keep a lot of chemicals out of my food.

          • Admetus@sopuli.xyz
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            8 months ago

            Search 豆腐乳罐 (keywords: fermented bean curd jar) and you can see that while some brands seem to load on the chilli (chilli is super red don’t forget), there are other brands that look like they wrapped it in kimchee. It’s quite variable and according to the customer’s taste.

            I mixed up tofu with bean curd, so I probably should have said fermented bean curd.