aem wrote:
> On Jan 30, 10:17 am, Sqwertz > wrote:
>
>>[snip]
>>Tastewise, it's fermented tofu - an acquired taste for Westerners.
>>999 out of 1000 average Americans will not even try it, or try it a
>>second time. I usually just pluck a piece out of the jar and nibble
>>on it. I'm too afraid to cook with it. I've tried mixing a block
>>of it with a cup or so of rice, but every bite is as strong as if it
>>were pure fermented tofu. But I'm getting used to it now that I've
>>found a brand that gives me more incentive to eat it ;-)
>> [snip]
>
>
> I like to mix fermented tofu in with stirfried green beans. I've even
> got a few 'average Americans' to admit they limed the flavor
> combination. -aem

I had tofu with seaweed in it the other day, used to make a 'mock' crab
cake with a bread binding and a bit of dill (iirc) very nice for tofu i
thought. Floured & fried up in canola oil.

I actually have some scribbled notes i can try to decipher if anybody's
interested

--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.

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