I've been doing some research, and I've seen that different countries have different preparations of fermented tofu. In China, it seems to be more of a garnish or flavoring for cooked dishes, and Japan has the pickled miso tofu that people call "tofu cheese". But I haven't quite found what I was hoping I would.
I'm interested in a way to pickle or ferment tofu so that it could in theory be stored in the refrigerator for a long time, like 2-3 weeks at least. But ideally the flavor wouldn't be as strong as the Chinese preparation where you only use one or two cubes to flavor the whole dish; rather, I'd like to eat it as one of several side dishes accompanied with rice, for example, or even mixed in to a veggie stir fry.
Does anyone have any suggestions for resources or recipes on this?
Submitted December 16, 2017 at 08:22PM by CardamomDragon http://ift.tt/2otHUw3 fermentation
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