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Fermented Tofu with a Kick
interesting concept, Lee
"Sqwertz" > wrote in message news  > 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 ;-) > > 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. > > |
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