Fermented Tofu for Vegan Umami
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").
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.