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.

http://www.soyinfocenter.com/HSS/fermented_tofu1.php