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?
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. :)
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.