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Fermented Tofu for Vegan Umami

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My husband's on a heart-healthy diet, so I've been exploring sat. fat/cholesterol-free ingredients and recently bought a jar of Sichuan fermented tofu (after reading about it in Fuchsia Dunlop's "Every Grain of Rice").

Oh, my.

It tastes like a very pungent combination of blue cheese and anchovies. Very umami-rich and concentrated; a little goes a long way.

I blended a single cube of it with about 2 oz. Veganaise and 2 oz. fat-free Greek Yogurt, and it tastes JUST like blue cheese dressing. So now I'm pondering what to have for dinner with it--buffalo chicken-substitute wings? Wedge salad?

Has anyone else used fermented tofu in non-Chinese dishes? I'd love to hear about other peoples' experiences.

Anyone on a vegetable-based diet really should check this stuff out. If you don't have an Asian grocery store near you, Amazon.com carries it.

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  1. we like the non-spicy kind (hwang ryh shiang brand from Taiwan, wh is like the classic quong hop) and, among other uses, spread it like jam on a toasted, buttered English muffin.