Chao is tofu that is fermented for at least 1 month in a brine that consists of water, salt and other spices. According to some books, the technique to make fermented tofu appeared 200 BC in China.
It is quite salty, our is a bit spicy as well , and has a very soft texture, almost like a paste that you could compare to blue cheese. When chao is fermented for a long time, it takes a strong flavor, that reminds me of a strong camembert.
What’s great about chao is that it keeps for months, if not years in its brine!
It is quite salty, our is a bit spicy as well , and has a very soft texture, almost like a paste that you could compare to blue cheese. When chao is fermented for a long time, it takes a strong flavor, that reminds me of a strong camembert.
What’s great about chao is that it keeps for months, if not years in its brine!
Ingredients: Tofu, water, salt, spices