Post #2696309
2026-05-02 11:18 UTC
Follow-up on my Nettle-Tofu experiment: after letting it set in the fridge overnight, it was still pretty crumbly. My tofu game is still pretty weak.
The flavour, even diluted with Soy, is still quite strong, and very "grassy". If you've cooked with Nettle, you know it has a rounded spinachy flavour, but this process selects for only some of that and drops the rest.
By itself then, it's not great, and I don't know what to pair with it to balance it: i tried acid, salt, umami..nope. Hmm.
Replies (1)
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@seachaint@masto.hackers.town 2026-05-02 11:23
I wonder does it need the minerals of the nettle added-back somehow - perhaps I should try boiling down the whey next time and see what flavour profile that's taking with it. I have yet to try partnering it with a bitter, which might work. Perhaps battered with walnut flour. I have a feeling a good chef of Indonesian or Chinese or Thai cuisine would know what to do with this.