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this post was submitted on 29 Jul 2024
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Sadly I've no idea. I've only ever bought it in China off the street.
This is not financial advice: Sometimes I have tofu in my fridge for too long and it starts to go off. I hate wasting food so I often still cook it. Whilst it might smell rancid before cooking, cut it up and fry the shit out of it, and you've got stinky tofu going.
I'm not responsible if you die
Rofl, I had a tub of tofu turn into a pillow from offgassing and found out that that was why my fridge smelled like a dirty sock mixed with sewage. I def threw it out. I sometimes ferment as a hobby but wasn't even gonna chance it since I have no real way of gauging if it was good lol. I'm mostly sad because it was some expensive super firm high protein bougie tofu I just didn't get around to using yet.
But I guess I could attempt to do my own ferment. I'm gonna look into it.
What should it taste like? If it kills me but the flavor is close I'll be ok with it.
Hard to say. Like tofu is quite subtle, except there is this nassaly quality that his you in the back of the throat depending on how strong it is. The inside of the tofu is very soft and gooey and has lost the smooth consistency that tofu usually has.