1

votes

Oy, fermented soy

Answered on September 12, 2014
Created February 17, 2012 at 6:23 PM

Does 100% fermented tofu exist? Will this still block absorbtion of calcium/iron/etc?

What are some fermented soy products I can still incorporate into my diet? Looking for soy sauce, tofu/miso, i've already found some suitable pastes, but was wondering if any of these things are even worth it.

I've been having massive tofu cravings lately... is it better just to keep abstaining from it or are there still beneficial ways I can incorporate it into my life?

77c82719df07c11f418d7eaf0df2f88f

on February 18, 2012
at 04:30 AM

never knew this existed, i'm dying to try it! Fried in duckfat would be heaven. thank you!

77c82719df07c11f418d7eaf0df2f88f

on February 18, 2012
at 04:28 AM

fermented tofu with venison or yak/elk might be awesome, i'll keep my eyes open for it, thank you!

77c82719df07c11f418d7eaf0df2f88f

on February 18, 2012
at 04:26 AM

then i'll also keep my mockduck fetish quiet too ;) I love all foods, but meat especially! The tofu craving knocked me sidewise with confusion

D63a9a7789b948a1e88647f6c0e504ca

(1453)

on February 17, 2012
at 08:15 PM

Never thought I'd hear the word "tofu" and "cravings" in a single sentence, at least from someone not a vegetarian. ;)

20cc903ebccaeb1e652da3a596e8dfb4

(1038)

on February 17, 2012
at 07:30 PM

Tempeh fried in butter and dipped in tamari <3

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2 Answers

3
Efc949694a31043bfce9ec86e8235cd7

on February 17, 2012
at 07:12 PM

Have you tried tempeh? It's a fermented soy product. It's not flavor-neutral like tofu, but the taste isn't too strong or strange. I like it...but then again, I'm a natto fiend. :)

http://en.wikipedia.org/wiki/Tempeh

20cc903ebccaeb1e652da3a596e8dfb4

(1038)

on February 17, 2012
at 07:30 PM

Tempeh fried in butter and dipped in tamari <3

77c82719df07c11f418d7eaf0df2f88f

on February 18, 2012
at 04:30 AM

never knew this existed, i'm dying to try it! Fried in duckfat would be heaven. thank you!

1
7e1433afbb06c318c4d90860d493c49d

(5959)

on February 17, 2012
at 07:06 PM

There is a fermented tofu, which in the US, is labeled Preserved Bean Curd. But, it is nothing like regular tofu. The fermentation transforms it into the soy equivalent of Stilton or Limburger cheese... it's creamy, with a very strong taste and smell. It comes as little cubes in glass jars, packed in brine. It's particularly good as a condiment with gamey tasting meats.

Regular tofu is not fermented at all. It is made by chemically coagulating out the protein solids from soy milk and pressing them into a cake.

77c82719df07c11f418d7eaf0df2f88f

on February 18, 2012
at 04:28 AM

fermented tofu with venison or yak/elk might be awesome, i'll keep my eyes open for it, thank you!

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