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2-week update on moldy tofu My attempt at making furu (fermented bean curd) at home, part 2 After growing white mold on tofu with a commercial starter for about 24 hours, I seasoned the cubes with Chinese baijiu, chili flakes, and salt (and five spice powder), then let them ferment for about 2 weeks (including 1 week in the fridge). After two weeks, the tofu cubes have become softer and creamier, and are already close to what I’m aiming for, though not yet as buttery as commercially made furu. S
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The ultimate warming drink 👌 While typically cayenne or chili powder is used here, I really loved the deep aromatics that ancho chili brought. Plus, it pairs so well with dark chocolate and is actually a popular pairing in other dishes like mole 🤤 Mexican Spiced Hot Chocolate 🍫 - 1 1/2 bars of tablilla de chocolate (Ibarra) - 1 cinnamon stick (slightly toasted) - 1/2 cup of water - 1 cup whole milk - 350ml evaporated milk - 1 vanilla bean or 1 tbsp of vanilla extract - 1 ancho chile (seeded)
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When you’re getting tired of bbq, this dinner is for you! This summer chili is one of my favorite things to make each year. Measurements don’t need to be exact, just use this video to guide you and measure with your heart. #summerrecipes #chili #easydinnerideas
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