|
|
|
|
|
|
by teorema
1825 days ago
|
|
|
You'd be wise to be careful with stinky tofu, at least in many places. The safest methods simply marinate tofu in fermented amaranth; the tofu itself isn't aged. But there's many approaches to it with and without questionable safety practices. I'm not sure comparisons to blue cheese or koji-fermented products are appropriate. https://roadsandkingdoms.com/2019/stinky-tofu-in-shaoxing/ |
|
|