Sqwertz wrote:
>
> I've bought a few jars of fermented tofu over the years but I
> usually end up just eating a piece or less and the rest thankfully
> went bad before I could justify eating another piece(*)
>
> Until I found one that gives you a buzz, too.
>
> Chan Moon Kee brand:
> <http://www.myethnicworld.com/p-3851-chan-moon-kee-wet-bean-curd-with-chili-16-oz.aspx>
> Ingredients: Soybean, water, salt, wine, chile.
>
> Wine, my ass! This stuff is pure, 400 proof grain alcohol. Eating
> a 2ts block of this stuff is like drinking a shot of 151 - but
> quicker. You can feel the warm alcohol buzz engulfing you after the
> first nibble or two. I don't know what it is... the alcohol fumes
> getting up into your sinuses, or maybe the bacteria increases
> absorption of the alcohol through the tongue, but it hits you far
> quicker than downing a shot. And I'm not exactly a teetotaler, so
> if I can feel it, it must be significant.
>
> Or maybe it's not even alcohol. Maybe it's just your body's way of
> telling you, "You gotta be stoned to eat this shit". I've eaten a
> block or two of this jar on a dozen occasions and the effect is
> always the same.
>
> 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 ;-)


Stir fry it with vegetables. Use it as a condiment for the vegs.

>
> It's been 20 minutes and I'm starting to come down. Time to go get
> another fix.
>
> -sw
>
> (*) To keep fermented tofu, refrigerate after opening and make sure
> the "brine" covers the tofu 100%. Look for loosely packed jars(**)
> that have enough brine to make that possible.
>
> (**) OK, so there is no such thing as a loosely packed jar of
> fermented tofu.