burmese tofu marinated with salt, turmeric, mustard powder, and lactic acid for about 5 days (whoops). breaded and tossed with some seasonings and pan fried. surprisingly gooey (the pic doesn’t show that very well) and very flavorful.
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This is fascinating, how does the texture of the Burmese tofu change over the days of marination, and would you go that long (5 days) in the future?
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What are they? Look great
burmese tofu marinated with salt, turmeric, mustard powder, and lactic acid for about 5 days (whoops). breaded and tossed with some seasonings and pan fried. surprisingly gooey (the pic doesn’t show that very well) and very flavorful.
This is fascinating, how does the texture of the Burmese tofu change over the days of marination, and would you go that long (5 days) in the future?