@Jenny1234 I have taken it as far as to make my own tofu from scratch, soaking the soya beans overnight and then an eternity of a process to make a tiny little piece... :)But this is just to showcase the extends of my love for tofu.
In China local flea markets, on the street in the morning, they serve something they call tofu naa, it is a wonderful plate with freshly made, extremely soft tofu that is melting in the mouth... They too serve fresh soya milk, warm, and they have different sauces that make the tofu nah great, like chilly hot sauce or something similar to a pesto, I couldn't figure. Wonderful I am taking it any time!!! 🫠
@Jenny1234 I post from google search and will add my own experience with it...
Tempe (or tempeh) is a traditional Indonesian staple food made by fermenting cooked soybeans with a mold (typically Rhizopus oligosporus) into a firm, nutty-flavored, white cake. As a nutrient-dense, plant-based protein, it is versatile, widely used in stir-fries and dishes like tempe orek, and is popular worldwide for its sustainability and health benefits.
So again it is made of soya but adding some fermentation and it is more dense and tasty than tofu. But I don't know if you can find it there. It is all over here... Imagine tofu but dense and chewy and more nutty in the taste.
