Re:Vegan cheese has quietly but steadily infiltrated mainstr...
by hnick on Thursday April 29, 2021 @10:49PM
(#26989407)
Yes Parmigiano-Reggiano. Parmesan is just the generic name for places where we care about DOP qualifications I guess.
I do have a jar of red Chinese fermented bean curd in my fridge, but have only mixed it into sauces per recipes. I should probably try it by itself.
Smoked tofu sounds really interesting.
Indonesians have tempeh which is a bit like haloumi I guess when pan fried, so that's another one.
Re:Vegan cheese has quietly but steadily infiltrated mainstr...
by trainsplanes on Thursday April 29, 2021 @10:28PM
(#26989276)
Yeah, furu is shockingly close to cheese in flavor. It's very pungent and salty, so you can't just just chop off a huge slice and eat it like you would cheese, but you could probably blend it with creamier tofu/soy milk to make something similar to normal cheese.
Re:Vegan cheese has quietly but steadily infiltrated mainstr...
by thaumasiotes on Friday April 30, 2021 @02:01PM
(#26997000)
> It's very pungent and salty, so you can't just just chop off a huge slice and eat it like you would cheese
You can do this with feta, which is soaked in brine. How salty is furu?
Some varieties of 豆腐乳 (Wikipedia translates this as fermented bean curd[1]) have strong flavor and creamy texture like blue cheese.
I'm not sure there's anything quite as hard as parmesan (I assume you mean Parmigiano-Reggiano), but there are several smoked tofu varieties that taste similar to smoked gouda.
Sadly in the west most shops only sell silky tofu and firm tofu, which are perhaps the most culinarily flexible, but they are far from the most texturally interesting or flavorful varieties.
[0] https://en.wikipedia.org/wiki/Stinky_tofu
[1] https://en.wikipedia.org/wiki/Fermented_bean_curd