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Usually, when I finish a jar of pickles, olives, pickled beets, etc., I will boil and peel several eggs and put them in the solution and put them in the fridge for a couple of days or so.
Can one do this with very firm tofu? I would totally switch to tofu if I could.
Can one do this with very firm tofu? I would totally switch to tofu if I could.
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Unsu...
Re: Is very firm tofu pickle-able?
Tue, March 13, 2012 - 7:56 AMDunno know why not.
Give it a try. What's the worst that can happen?
The Okinawans use a firm tofu to make a pickled tofu they call shima-doufu -
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Re: Is very firm tofu pickle-able?
Tue, March 13, 2012 - 4:57 PMThanks for pointing me in the right direction -- I found a wealth of information online for pickled/fermented tofu. -
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Re: Is very firm tofu pickle-able?
Tue, March 13, 2012 - 10:52 PMI've seen it incorporated in kimchi and it really wasn't bad at all.
Well, except fot the post-digestive farting. -
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Unsu...
Re: Is very firm tofu pickle-able?
Wed, March 14, 2012 - 8:20 AM*******Well, except fot the post-digestive farting. ***********
BEANO fixes that.
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