Our internet connection has been ridiculously slow and spotty the past few days, precluding the lengthy post I had imagineered, but let me get the word out on this one: if anyone ever tries to convince you that fermented tofu is a good idea, run in the opposite direction. I have never smelled anything worse in my life, and I had a part-time job in an autopsy lab in my youth. Four scented candles later and my husband may still divorce me (and I wouldn't blame him).
So weird! And "It's no harm." Weird wording. I don't think I've ever seen fermented tofu. I can barely stand looking at the mold on tempeh, though, so I'd be out.
ReplyDeleteOk, you've convinced me, sounds gnarly...white chrystaline tyrosine- sounds scary...the label is indeed humorous.
ReplyDeleteThe label writer couldn't type 'not harmful'? Must've been too much white chrystalline tyrosine.
ReplyDeleteWhat did you make with it by the way? Or, was the smell so bad you couldn't proceed?
ReplyDeleteDon't let the weird foreign labeling scare you off. Fermented tofu is--in its proper place--the food of the gods. You know what it's awesome in? Any kind of "cheese" sauce, cashew cheese (if you make it), mashed up in stir fries, or anywhere you want a bit of that punky bleu cheese flavour. Just don't try to eat it right out of the jar. Been there, done that, will try anything...once. In this case, only once.
ReplyDeleteHey everybody, thanks for feeling my pain, crazy Engrish labeling and all! I was trying to make a bleu cheese salad dressing, and I did persevere through the wretched funk and spousal complaints ("Anything that smells like that is warning you not to eat it!!) to finish. But I could not, repeat, could not eat the final product, other than to take a tiny little taste. The smell!! My gods, the smell!! I'm a pretty adventurous eater (fermented? count me in!!) but it just made my stomach lurch!
ReplyDeleteZoa, if anyone could convince me to try fermented tofu again it's probably you, but how do you get past the smell of this?! I swear I thought we were going to have to burn our house down to eradicate it. Maybe I got an extra funky brand?
It does sound like your brand was extra-funky. I have several flavours and to me they all have a rather pleasant, sauerkrauty, fermented smell. Definitely not strong enough to have to eradicate in any way, even after cooking. Just out of curiosity, were you trying Bryanna Clark Grogan's dressing recipe? 'Cause that's one I'd like to try too. Maybe I'll do that today. It's about time I did a real post instead of just mystery pictures, and it's a holiday here, after all!!!
ReplyDeleteZoa, you read my mind--yes, I was trying her dressing! I usually love all her recipes so I was surprised that this one was so raunchy. Please try it and let me know how it goes. And Happy Thanksgiving!!
ReplyDeleteI'm with Zoa on this, it sounds like you got a bad jar or brand. It should not smell that bad or that strong. Now I'm going to have to try the dressing recipe, I'm intrigued. :-)
ReplyDeleteI admire the spunk of anyone who'd be motivated to try the recipe after all my wailing :). Post it if you do--I need to be gently led back into the fermented tofu fold!
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