Monday, May 5, 2014

The longer I cook the more I like using any of the stinky fermented tofu pastes or cubes in place of salt as they add a wonderful savory note plus plant protein. Just added some to a stir fry of onions, garlic, sweet potato, potato, cubed firm tofu, chopped giant green callalloo, a splash of sriracha sauce. Oceanic Market in downtown Tampa has a huge selection of them...very affordable too.

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