Living here in Taiwan you can get like a dozen different varieties. As you alluded to, very good for anything where you want a "cheesy" taste, like a vegan mac and cheese or a cheese sauce for veggies. One does need though to cut back on the amount of salt in the recipe, as they tend to use a lot of salt in the fermentation process.
Wow, I had no idea there were so many varieties! The most I've seen in the United States is three. I absolutely love making vegan mac and cheese with fermented tofu, it's so much better than any other vegan mac and cheese I've tried.
@@veryveganval you made we wonder if maybe I was exaggerating about how many varieties there are, so I went online to check. Turns out just online I can buy several dozen varieties! 😂 I mean everything from spicy Sichuan and Jinmen sorgum liquor fermented tofu, to organic ones, varieties made with red rice, Hakka-style, pineapple, sesame, plum, Korean -style, sweet - as well as many different locally made ones with a variety of spices of methods of fermenting. Insane!
@@veryveganval Well, the probiotics *were* there after the fermentation process, but any live bacteria are now dead (as you mentioned in your reply to me above). Is there still a nutritional benefit to them even when dead?
@@-johnny-deep- with jarred fermented tofu, there's probably not much there. But if one makes their own I'm sure it's got plenty of probiotic goodness!
@@veryveganval Yes, no doubt. I wonder if you can buy still active fermented tofu, perhaps at a local Asian grocery store... I'll have to visit one, which will be the first time ever in my life.
I just ordered some fermented "smelly" Tofu from Amazon. I'd been meaning to try it. I have a pretty wide-ranging and "adventuresome" palate so I hope it's not "too funky" for me! I assume this stuff doesn't still have active cultured in it, right? Otherwise it would have to be refrigerated and would have a much more limited shelf life.
@@-johnny-deep- let us know what you think! For me eating fermented tofu straight up is a little too intense, but I love using it to flavor things. I'm fairly certain the jarring process would kill any active cultures.
@@veryveganval I received my *"Wangzhihe Fermented Traditional Bean Curd 250g, 2-pack"* from Amazon today, and added about 1 tsp to a pasta/lentil/soybean soup I happened to have just prepared for dinner. And I'm now addicted! Yes, it's very salty, and it has a very strong taste, but I *LOVE* the flavor. This is my new favorite condiment. As for the high sodium content, even vegans need to make sure they get enough sodium! 😊
![How to Make Tempeh [Homemade] - Easy Method](http://i.ytimg.com/vi/OxG_S0Q-bAg/mqdefault.jpg)
Living here in Taiwan you can get like a dozen different varieties. As you alluded to, very good for anything where you want a "cheesy" taste, like a vegan mac and cheese or a cheese sauce for veggies. One does need though to cut back on the amount of salt in the recipe, as they tend to use a lot of salt in the fermentation process.
Wow, I had no idea there were so many varieties! The most I've seen in the United States is three. I absolutely love making vegan mac and cheese with fermented tofu, it's so much better than any other vegan mac and cheese I've tried.
@@veryveganval you made we wonder if maybe I was exaggerating about how many varieties there are, so I went online to check. Turns out just online I can buy several dozen varieties! 😂 I mean everything from spicy Sichuan and Jinmen sorgum liquor fermented tofu, to organic ones, varieties made with red rice, Hakka-style, pineapple, sesame, plum, Korean -style, sweet - as well as many different locally made ones with a variety of spices of methods of fermenting. Insane!
@@jmindich mind blown 🤯
@@veryveganval ❤
Tons of probiotics are there. Thank you for sharing.
You bet!
@@veryveganval Well, the probiotics *were* there after the fermentation process, but any live bacteria are now dead (as you mentioned in your reply to me above). Is there still a nutritional benefit to them even when dead?
@@-johnny-deep- with jarred fermented tofu, there's probably not much there. But if one makes their own I'm sure it's got plenty of probiotic goodness!
@@veryveganval Yes, no doubt. I wonder if you can buy still active fermented tofu, perhaps at a local Asian grocery store... I'll have to visit one, which will be the first time ever in my life.
I just ordered some fermented "smelly" Tofu from Amazon. I'd been meaning to try it. I have a pretty wide-ranging and "adventuresome" palate so I hope it's not "too funky" for me! I assume this stuff doesn't still have active cultured in it, right? Otherwise it would have to be refrigerated and would have a much more limited shelf life.
@@-johnny-deep- let us know what you think! For me eating fermented tofu straight up is a little too intense, but I love using it to flavor things. I'm fairly certain the jarring process would kill any active cultures.
@@veryveganval I received my *"Wangzhihe Fermented Traditional Bean Curd 250g, 2-pack"* from Amazon today, and added about 1 tsp to a pasta/lentil/soybean soup I happened to have just prepared for dinner. And I'm now addicted! Yes, it's very salty, and it has a very strong taste, but I *LOVE* the flavor. This is my new favorite condiment. As for the high sodium content, even vegans need to make sure they get enough sodium! 😊
@@-johnny-deep- it's pretty amazing! Glad you're a fan!
Actually, I take it back: I actually only ordered "fermented bean curd", not the much more pungent "smelly tofu". I doubt I could tolerate that stuff.