Another unusual tofu, fava bean this time.
It’s REALLY tasty! Also tried making unohana and Kongbiji jjigae from the okara, and noodle soup from the whey. No matter what I try to make from okara, it always has a slightly offputting texture that I suppose you just have to adjust to? Not bad, just odd. The soup, however, somehow tastes EXACTLY like Campbell’s chicken noodle! No meat involved, just whey, noodles, veggies, and a bit of mirin.
Why…why is it nsfw? Like I’m afraid to click it. People know me. They can find me. To be caught in such a precarious predicament as looking at a blurred image on a strange forum with a pointer hovering over the succulent delicacy? Tragic accusations could fly, wrecking what little credibility I have left.
I clicked. Nice tofu!