Ganga on Nostr: nprofile1q…leedx I have fingers and toes crossed that they will work out. I am ...
nprofile1qy2hwumn8ghj7un9d3shjtnddaehgu3wwp6kyqpqeavnczg44hkruat47xlr463h5hczyqjqduylj7nlyatx4enn0fzqqleedx (nprofile…eedx) I have fingers and toes crossed that they will work out.
I am doing "Stinky Tofu" from Shockey's book Tofu, Tempeh, Nato. It is not really the Asian stinky tofu, but a little stinky, and spreadable and creamy apparently.
You press the cubed tofu, let the cubes sit under some plastic wrap with holes for a few days, then jar it with salt, some other things, and cover with mirin or shaoxing wine.
I am doing "Stinky Tofu" from Shockey's book Tofu, Tempeh, Nato. It is not really the Asian stinky tofu, but a little stinky, and spreadable and creamy apparently.
You press the cubed tofu, let the cubes sit under some plastic wrap with holes for a few days, then jar it with salt, some other things, and cover with mirin or shaoxing wine.