Oooh, that sounds good. I think I just have a fear of opening the jar! I need to overcome it, to know what to expect, but the stuff I've read on the web makes it seem scary!

P.S. Where did you get it? I've been looking for some for a while but can't find it anywhere.

I've wanted to experiment with adding just a tiny bit of fermented tofu to thai dishes to lend that pungent je ne sais quoi that is often lacking without fish sauce. 

You can also use it to make vegan blue cheese dressing.

Okay, I found the recipe, it's for gruyere-style cheese for a potato torte with rosemary-pistachio pesto and cashew gruyere, here ya go:

Serves 8 as an appetizer:

Gruyere-style tofu cheese:
12 ounces firm tofu'
1 tsp umeboshi vinegar
2 tsp nooch
1 cube white fermented bean curd (about 1 tsp)
1 tsp light miso

Rosemary-pistachio pesto:
1/3 cup pistachios, toasted
1 cup loosely packed arugula
1/2 cup loosely packed fresh basil leaves
1 1/2 tsp minced fresh rosemary
2 cloves garlic, crushed
3 tsp salt
3 tbsp olive oil or pistachio oil

Potato torte:
3 yukon gold or yellow finn potatoes, cut into 1/8-inch-thick slices
3 large all red or huckleberry potatoes, or other red-fleshed potatoes, cut into 1/8-inch-thick slices
3 large peruvian purple potatoes, or other all-blue-fleshed potatoes, cut into 1/8-inch-thick slices
1 cup loosely packeed arugula leaves
2 tsp olive or pistachio oil
2 to 3 tsp balsamic vinegar
salt and pepper
2 tbsp balsamic vinegar reduction or 1 tsp truffle oil, for garnish

To make the tofu cheese, blend all of the ingredients in a food processor or blender for 6 to 10 minutes, until creamy

To make the pesto, blend all of the ingredients in a food processor or blender for 1 to 3 minutes, until a paste is formed. Add a little water or more oil if the mixture is too dry.

To make the torte, bring 2 quarts salted water to a boil. Boil the yellow potatoes for 7 minutes, or until al dente. Transfer to ice water to stop the cooking process. Repeat with the red potatoes, and then the blue potatoes, keeping them separate.

Preheat the oven to 350. Lightly oil an 8-inch pie tin. Shingle the blue potatoes along the bottom and top with a layer of one-third of the pesto and then a layer of one-third of the tofu cheese. Repeat with the yellow potatoes, one-third of the pesto, and one third of the tofu cheese, followed by the red potatoes and the remaining pesto and tofu cheese. Cover and bake the torte for 1 hour, or until set, removing the cover for the last 10 minutes of baking.

To serve, dress the arugula in the oil, vinegar, and salt and pepper to taste. Slice the torte into 8 slices and place each slice on a plate with soe arugula. Drizzle some of the reduction on the plate.

primaryconsumer wrote:

Okay, I found the recipe, it's for gruyere-style cheese for a potato torte with rosemary-pistachio pesto and cashew gruyere, here ya go:

Holy guacamole that sounds unbelievable!


Bazu: Opeeeeeeeen it! Inquiring PPKers want to know what you think!

Ooh, I've been looking for fermented tofu for awhile.  I wanna try this bleu cheese recipe out:

http://www.vegsource.com/talk/beginner/ … 48944.html

cuz if it's good, I bet it would be AWESOME with MBMs wingz

BluePlasticStraw wrote:

I've wanted to experiment with adding just a tiny bit of fermented tofu to thai dishes to lend that pungent je ne sais quoi that is often lacking without fish sauce.

I have a book that suggests doing that. I'm to chicken (NV) to actually buy some although I have a source.

EurasianGoddess, thank you for the advice! I had read about just eating it with rice- which sounds nice since I'm a big rice fan, and it sounds like a baby step! Also, good to know I won't have to eat it all up, since there's quite a lot and most of the recipes people have posted call for a relatively small amount.

Mine is packed in chili, and the brine looks reddish:



I'm not going to let this thread die until I've kept myself to my promise of trying this stuff!

Last edited by bazu (Tue 2/12/08 2:23 pm)

That actually looks kind of good. After trying natto, I'm kind of afraid of fermented soybean products.

i love femented tofu cheese. i don't find it all that strong.

well-read: congee- of course! sounds like a perfect pairing!

EurasianGoddess wrote:

oooh, u have the GOOD STUFF.  It tastes better than natto (I can eat some pretty nasty stuff and even I HAVE a hard time with natto... may have to try again, though.

You may not have to try again

A sushi place around here makes a natto roll, and I remember being curious one day and trying it. I don't remember thinking it was great or terrible or anything like that. I just remember being surprised because they looked a lot smaller than they did in the picture on the menu. About a month ago, I went back to the same sushi place and ordered the natto roll again (among other things). When I ordered it, one of my friends looked at me like I'd just grown an extra head.

Her: You're ordering natto?
Me: Yes.
Her: Fermented soybeans.
Me: Yes.
Her: Have you had that before?
Me: Yes.
Her: Natto?
Me: Yes.
Her: And you liked it?
Me: It was OK.
Her: Natto?
Me: Yes.
Her: You sure?
Me: Yes.
Her: Natto?
Me: Yes.
Her: But it's nasty!
Me: I didn't think so.
Her: Natto?
Me: Yes.

So our orders came and I was again surprised that the roll looked different from the picture, but I remembered being surprised the first time, so I knew it's the same stuff. I stuck a piece in my mouth, started chewing and almost gagged. It was gross! I can't even think of anything to compare it to. I managed to get that piece down, but couldn't eat the rest of the roll. Of course, after my glowing recommendation, none of my other friends would go near it. I don't know how the hell I forgot it was so gross I actually ordered it again.