I don’t know what the big fuss is about…Yes it smells a bit pongy, and looks like some sort of strange cheese, but stinky fermented tofu is actually quite delicious!
It has a smell, sort of like dirty wet socks and a touch of “I’ve left my washing in the machine too long” smell. However, when fried and served with sweet soy and chilli sauce, the smell goes away and a delicious pickled tofu taste emerges, and let’s be honest anything fried tastes better doesn’t it?
We sampled these from the touristy area of Yu Yuan Gardens in Shanghai, where the food vendors lining the streets sell all manner of things, but none so enticing as those mouldy socks!
I’ve never been much into offal. Mum has always said its just (awf-ul) off-al 😉
However can you classify ox tongue as offal when it’s a muscle just like meat in a leg or arm? I’m going with no for the sake of my arguement!
Anyway, I have decided that ox tongue needs to get more cred because it is really amazingly delicious. It’s springy and lean and had a rich taste and if its served BBQ on a Yakitori stick (like I have become obsessed with) then it’s positively melt in the mouth.
Do yourself a favour and order it.
Apparently it’s great in a pasta bake covered with cheese… Challenge accepted!
When I saw that San Telmo, a very well renowned South American cuisine restaurant was participating in the Melbourne Food and Wine Festival “Winter Roasts” event and that they were serving Alpaca for a few limited Fridays my curiosity was piqued.